- Staff Management: Interview, onboard, and train service staff. Create employee work schedules, delegate daily tasks, and run pre-service briefings.
- Customer Service: Act as the primary point of contact for guest inquiries and complaints. Engage directly with diners to ensure a high-quality, memorable experience.
- Quality & Operations: Conduct routine inspections of the dining room and kitchen to guarantee compliance with sanitation, hygiene, and food safety standards.
- Financial Oversight: Manage Point-of-Sale (POS) systems, process transactions, balance end-of-shift registers, and help monitor inventory levels.
- Floor Supervision: Monitor the service flow during peak hours, expediting orders, and stepping in to assist servers or hosts as needed.
Pay: ₹19,000.00 - ₹22,000.00 per month
Advantages:
- Food provided
- Leave encashment
- Paid time off