The Restaurant Manager is responsible for overseeing daily restaurant operations, ensuring high-quality service, managing staff, and maintaining customer satisfaction. The role focuses on achieving operational efficiency, profitability, and maintaining brand standards.
Supervise daily operations of the restaurant and ensure smooth service flow.
Manage staff scheduling, attendance, and performance.
Maintain high levels of food quality, hygiene, and customer service.
Handle customer feedback and resolve issues promptly and professionally.
Monitor inventory, stock levels, and coordinate with suppliers.
Prepare daily sales reports and assist in achieving revenue targets.
Train and motivate staff to ensure consistent service standards.
Ensure compliance with safety, hygiene, and company policies.
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