- MUST HAVE EXPERIENCE IN INDIAN RESTAURANT FOR AT LEAST 5 YEARS
- GOOD KNOWLEDGE OF INDIAN CUISINE
Operational Management
Oversee the daily operations of the restaurant, ensuring smooth service delivery.
Maintain high levels of cleanliness, food quality, and safety standards in compliance with health regulations.
Monitor and manage the restaurant’s performance, ensuring efficiency and cost-effectiveness.
Ensure timely opening and closing of the restaurant.
Staff Management:
Recruit, train, and manage front-of-house and back-of-house staff.
Provide leadership, guidance, and support to all team members.
Foster a positive working environment, motivating staff to meet service and quality standards.
Develop staff schedules to ensure adequate coverage during peak hours.
Customer Service:
Ensure guests receive outstanding service from the moment they enter until they leave.
Address and resolve any customer complaints or issues in a professional and efficient manner.
Build and maintain strong relationships with regular customers, ensuring repeat business.
Oversee reservation systems and guest seating arrangements.
Financial Management:
Monitor and manage restaurant finances, including budgeting, forecasting, and cost control.
Analyze financial reports, track sales trends, and implement strategies to increase revenue.
Manage inventory control, placing orders for food, beverages, and supplies as needed.
Ensure accurate and timely processing of payments and billing.
Menu and Food Quality:
Work closely with the chef and kitchen staff to ensure food quality and consistency.
Monitor food preparation, presentation, and portion control to meet restaurant standards.
Assist in the development and execution of seasonal or special menu items.
Marketing and Promotion:
Collaborate with marketing teams to develop promotional strategies to attract new customers.
Manage social media accounts, promoting restaurant events, specials, and customer engagement.
Ensure positive online reviews and handle any negative feedback effectively.
Compliance and Safety:
Ensure the restaurant adheres to all food safety, health, and licensing regulations.
Conduct regular inspections of kitchen and dining areas to maintain a safe working environment.
Ensure compliance with all local, state, and federal labor laws and restaurant regulations.
Qualifications:
Proven experience as a Restaurant Manager, preferably in an Indian or ethnic cuisine establishment.
Strong knowledge of Indian food and beverage offerings.
Exceptional leadership, organizational, and communication skills.
Ability to handle high-pressure situations with professionalism.
Solid understanding of restaurant financials and cost management.
Proficiency in restaurant management software and POS systems.
Ability to multitask and manage a fast-paced environment.
A passion for hospitality and customer service excellence.
Education and Experience:
Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
Minimum of 3-5 years of experience in restaurant management or a similar role.
Food safety certification and knowledge of hygiene standards.
Work Conditions:
Full-time position with flexibility for evening, weekend, and holiday shifts.
Ability to stand, walk, and work for extended periods.
