రెస్టారెంట్ మేనేజర్

A Restaurant Manager is responsible for overseeing the daily operations of a restaurant, ensuring excellent customer service, efficient staff management, and profitable business performance.

Key Responsibilities:

• Manage the day-to-day operations of the restaurant.

• Hire, train, schedule, and supervise restaurant staff.

• Ensure excellent customer service and resolve customer complaints.

• Monitor food quality, presentation, and hygiene standards.

• Ensure compliance with food safety and health regulations.

• Control inventory and order food, beverages, and supplies.

• Monitor cash handling, billing, and daily sales reports.

• Prepare staff duty rosters and manage attendance.

• Coordinate with chefs, kitchen staff, and suppliers.

• Control food and labor costs to maximize profitability.

• Plan and execute promotional activities and special events.

• Maintain restaurant cleanliness, equipment, and overall ambiance.

• Analyze sales performance and prepare operational reports.

• Ensure compliance with company policies and standard operating procedures (SOPs).

Required Skills:

• Leadership and team management

• Excellent communication and customer service

• Problem-solving and decision-making

• Financial and inventory management

• Time management and multitasking

• Knowledge of food safety and hygiene standards

• Proficiency in POS systems and basic computer applications

Qualifications:

• Bachelor's degree or diploma in Hotel Management, Hospitality, Business Administration, or a related field (preferred).

• 3–7 years of experience in restaurant or hospitality management.

• Experience in team leadership and restaurant operations.

• It is a Full Time వెయిటర్ / స్టీవార్డ్ job for candidates with 3 - 6+ years Experience.