Job Description

Job Summary

A restaurant manager oversees daily operations, manages staff, ensures customer satisfaction, and handles business performance. Key responsibilities include managing finances and budgets, scheduling staff, controlling inventory and stock, and ensuring compliance with health, safety, and licensing regulations. They are also responsible for staff recruitment, training, marketing, and addressing customer concerns to maintain a smooth, profitable, and positive environment. Operational duties

Oversee day-to-day restaurant operations. Ensure compliance with all hygiene, health, and safety regulations. Manage inventory, including auditing stock levels and ordering supplies. Coordinate with the kitchen and bar staff to ensure smooth service. Maintain the restaurant's ambiance and service quality.
Staff management

Recruit, hire, and train new employees. Create work schedules and manage staffing rotas. Supervise and motivate staff to achieve performance goals. Conduct employee assessments and provide professional development opportunities.
Financial and business management

Analyze sales and profitability, and set budgets. Develop and implement strategies for revenue and profit growth. Manage finances, including cash handling and preparing financial reports. Handle marketing and promotional activities to attract customers.
Customer service

Ensure high standards of customer satisfaction. Respond to customer inquiries and handle complaints. Interact with diners, take reservations, and provide menu recommendations.
Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Work Location: In person