RESTAURANT MANAGER

Key Responsibilities:1. Operational Management Oversee daily restaurant operations, including opening and closing procedures. Ensure compliance with health, safety, and sanitation standards. Monitor inventory levels and coordinate with suppliers for timely stock replenishment. Implement cost control measures to minimize waste and manage expenses. 2. Staff Management Recruit, train, and supervise restaurant staff including chefs, waitstaff, and support teams. Create staff schedules, assign duties, and monitor performance. Foster a positive team environment and address any conflicts or performance issues promptly. 3. Customer Service Ensure high levels of customer satisfaction through excellent service. Handle customer complaints and feedback professionally. Maintain a clean, welcoming, and organized dining environment. 4. Financial Oversight Assist in budget preparation and manage restaurant budgets effectively. Track sales and analyze key metrics to identify areas for improvement. Prepare daily/weekly/monthly reports on revenue, expenses, and profitability. 5. Marketing and Promotions Collaborate with the marketing team to plan and execute promotional campaigns. Suggest and implement strategies to increase customer footfall and sales. Qualifications and Skills: Proven experience as a Restaurant Manager or similar role. Strong leadership and interpersonal skills. Excellent communication and customer service abilities. Good understanding of restaurant operations, budgeting, and cost control. Ability to work flexible hours, including nights, weekends, and holidays. Diploma or degree in Hospitality Management or related field (preferred). Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Health insurance Schedule: Rotational shift Work Location: In person