Job Description

Operational Management:

Oversee day-to-day restaurant operations including FOH and BOH.

Ensure smooth service and guest satisfaction at all times. o Manage inventory, ordering, and vendor relationships.

Maintain hygiene, safety, and food quality standards as per company SOPs.

Team Leadership:

Recruit, train, and supervise restaurant staff.

Conduct daily briefings, assign duties, and monitor team performance.

Handle staff scheduling, attendance, and shift management.

Foster a positive and motivated work environment.

Guest Experience:

Ensure guests are welcomed and served promptly and courteously.

Resolve customer complaints efficiently and professionally.

Collect guest feedback to improve service and experience.

Financial Performance:
Monitor daily sales, wastage, and profitability.
Control food, beverage, and labor costs.
Ensure billing accuracy and adherence to cash handling procedures.

Compliance & Reporting: Ensure compliance with health, safety, licensing, and legal requirements.
Prepare and submit daily/weekly reports on sales, staff, and operations.
Implement company policies and maintain updated documentation

Job Types: Full-time, Permanent

Pay: ?50,720.15 - ?70,593.95 per month

Benefits:

Food provided Health insurance Paid sick time Provident Fund
Work Location: In person