- To prepare the long-term plan of managing the restaurant
- To plan and prepare the calendar for various events and festivals
- To coordinate daily Front of the House and Back of the House restaurant operations
- To deliver superior service and maximize customer satisfaction
- To respond efficiently and accurately to customer complaints
- To regularly review product quality and research new vendors
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils and cleaning products
- Manage restaurants valuable image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- To conduct the survey of similar restaurants for continual betterment in terms of revenue
- To decide the advertisement and publicity plans for promotion of restaurant




- To track the ratings of the restaurant on various web portals viz Trip Advisor and to implement the measures for improving the same
- To work out the rate contracts with corporate customers
- To maintain the inventory of all the items of the restaurant and to report shortage

or loss of the items if any

- To take feedback about customer satisfaction levels and to compile the guest

history regarding their preferences, special requirements etc

- To comply with all health and safety regulations
- To approve leaves of the team members
- To prepare duty roster of the team members of restaurant
- To conduct the training for team members as per the training calendar
- To conduct performance appraisal of the team members
- To work out increments, promotions, transfers etc of the employees

📌 Outlet Manager (Tamil Nadu)
🏢 Theobroma foods
📍 Tamil Nadu