Restaurant manager

Job Summary

A restaurant manager oversees daily operations to ensure smooth service, optimize staff performance, and enhance customer satisfaction. They manage staff schedules and training, control inventory and budgets, maintain food and safety standards, resolve customer complaints, and drive profitability through sales monitoring and strategic improvements.

Responsibilities

• • Daily operations: Oversee all front-of-house and back-of-house activities to ensure a smooth flow.
  • Inventory and ordering: Manage stock levels, order supplies, and maintain relationships with suppliers.
  • Budgeting and finance: Control costs, manage budgets, and monitor income and expenses.
  • Health and safety: Ensure compliance with all health, safety, and hygiene regulations.
  • Quality control: Monitor food quality and service delivery.
  • Scheduling: Create work schedules that align with the restaurant's needs.
  • Staff management: Supervise employees, appraise performance, and provide feedback or disciplinary action when needed.
  • Payroll: Process timesheets and manage payroll data.
  • Cuisine: Must need experience in South Indian and North Indian cuisine.