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RESTAURANT MANAGER
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RESTAURANT MANAGER
nm recruitment pte. ltd.- Posted a month ago
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Job Description
- Restaurant Operations: Manage day-to-day operations, including opening and closing shifts, allocating staff, and briefing team leaders.
- Financial Management: Monitor revenue, manage food and labor costs, control inventory, prepare budget reports, and analyze variances to achieve financial objectives.
- Staff Management: Recruit, train, and supervise kitchen and service staff, resolve staff grievances, and ensure proper equipment and supply provision.
- Customer Service: Ensure a positive guest experience, handle complaints, and take appropriate actions to resolve issues and build customer loyalty.
- Food & Beverage Standards: Maintain high-quality food preparation and presentation, ensure food safety and hygiene standards, and monitor inventory and ingredient quality.
- Kitchen Oversight: Supervise kitchen operations, control food preparation, minimize waste, and collaborate with the head chef.
- Menu & Marketing: Assist with menu development, handle special event queries, and contribute to marketing efforts.
- Compliance: Ensure the restaurant adheres to all health, safety, and legal regulations, including sanitation standards and pest control.
- Inventory & Procurement: Manage stock levels, control portion sizes, minimize waste, and process purchase orders with suppliers.
- Reporting: Prepare reports on sales, inventory, purchases, and financial performance.
The role requires strong leadership, excellent communication skills, and a deep understanding of Indian cuisine. It is a dynamic position that demands a proven track record of success in a restaurant setting, with the ability to drive business growth through strategic initiatives and ensure a memorable dining experience for every customer.
More Info
Key Skills
Inventory Procurement
Kitchen Oversight
Menu Marketing
Food Beverage Standards
About Company
