RESTAURANT MANAGER CUM ALL ROUNDER

Responsibilities :

Supervising the day-to-day operations of the administrative department and staff members.

Hiring, training, and evaluating employees and taking corrective action when necessary.

Developing, reviewing, and improving administrative systems, policies, and procedures.

Ensuring the office is stocked with necessary supplies and that all equipment is working and properly maintained.

Working with the accounting and management teams to set budgets, monitor spending, and process payroll and other expenses.

Planning, scheduling, and promoting office events, including meetings, conferences, interviews, orientations, and training sessions.

Collecting, organizing, and storing information using computers and filing systems.

Experience in a related field, such as management or financial reporting, preferred.

Exceptional leadership and time, task, and resource management skills.

Strong problem solving, critical thinking, coaching, interpersonal, and verbal and written communication skills.

Proficiency with computers, especially MS Office.

Ability to plan for and keep track of multiple projects and deadlines.

Familiarity with budget planning and enforcement, human resources, and customer service procedures.

Able to work Change Shift if Co-Employees Week off / Medical Leave times.

Able to Create Sales DashBoard.

Able to Create Food Menu.

1. Planning and Coordinating: Develop and implement administrative procedures and systems to streamline processes.
2. Recruiting and Training: Hire and train personnel, and allocate responsibilities and Kitchen Staff management.
3. Performance Assessment: Evaluate staff performance and provide coaching and guidance to ensure maximum efficiency.
4. Information Flow: Ensure the smooth and adequate flow of information within the company to facilitate other business operations.
5. Purchase Management : Buying Indian Spices and Vegitables ,find the supplier in market.
6. Inventory Management: Monitor office supplies and manage the purchasing of new materials while keeping budgetary constraints in mind.
7. Cost Monitoring: Oversee costs and expenses to assist in budget preparation.
8. Facilities Management: Supervise facilities services, maintenance activities, and tradespersons.
9. Policy Adherence: Ensure operations adhere to policies and regulations.
10. Organizational Changes: Keep abreast of all organizational changes and business developments

Requirements :

1. Bachelors Degree with Minimum 5 years Experiance in Food Industry / Administrative Industries.
2. Have Class 3 Driving License is Advantage.
3. Have experiance in Inventory Knowledge is preferred.