Key Responsibilities:
- Manage day-to-day restaurant operations efficiently.
- Lead, train, and motivate restaurant staff.
- Ensure high standards of customer service and guest satisfaction.
- Monitor sales, inventory, food costs, and wastage.
- Maintain hygiene, food safety, and statutory compliance.
- Prepare staff schedules and manage manpower effectively.
- Handle customer feedback and resolve operational issues promptly.
- Achieve sales targets and improve restaurant profitability.
Requirements:
- Bachelor's degree or Diploma in Hotel Management or a related field.
- 3-4 years of experience in the QSR/F&B; industry, with at least 12 years in a supervisory or managerial role.
- Solid leadership, communication, and team management skills.
Perks and benefits
Food allowance, Health insurance, Festive Bonus, Performance bonus, Referral bonus, Provident fund