Experience: Fresher or 1 year of working experience in restaurant/hospitality management
Key Responsibilities:
- Manage day-to-day restaurant operations efficiently.
- Supervise and coordinate kitchen and service staff.
- Ensure high standards of food quality, hygiene, and customer service.
- Handle customer queries, complaints, and feedback professionally.
- Monitor inventory, stock levels, and place orders when required.
- Control costs, reduce wastage, and improve profitability.
- Ensure compliance with local health and safety regulations.
- Train and motivate team members to achieve performance targets.
- Maintain daily reports, sales records, and operational data.
- Coordinate with management for smooth business operations.
Requirements
Minimum qualification: Graduate / Diploma in Hotel Management (preferred)
Experience: Fresher or 1 year of working experience in restaurant/hospitality management