Summary: Responsible for managing daily F&B operations, ensuring quality service, cost control, staff supervision, and compliance with hygiene and safety standards.
Key Responsibilities:
• Oversee daily restaurant/catering operations.
•Maintain quality, service, and hygiene standards.
•Manage inventory, vendors, and cost control.
•Supervise and train staff for efficient service.
•Handle customer feedback and ensure satisfaction.
•Prepare operational and sales reports.
•Ensure compliance with FSSAI and safety regulation