A hotel restaurant manager oversees daily dining operations, manages staff, and controls budgets to ensure guest satisfaction and profitability. Key duties include team supervision, guest relations, and inventory management.

Daily Operations and Guest Service
- Coordinate front-of-house and back-of-house activities for smooth service.
- Greet hotel guests, manage reservations, and assign tables.
- Handle and resolve customer complaints quickly and politely.
- Ensure adherence to high-quality food and service standards.

Staff Management
- Recruit, interview, hire, and train service staff.
- Create weekly work schedules and monitor labor costs.
- Conduct team briefings before service and evaluate employee performance.

Inventory and Financial Control
- Monitor stock levels, order food and supplies, and manage vendor relations.
- Track sales, manage operational budgets, and minimize waste.
- Collaborate with the executive chef on menu pricing and design.

Safety and Compliance
- Enforce strict health, hygiene, and food safety regulations.
- Maintain safety checklists for the dining room and storage areas.

Pay: ₹40,000.00 - ₹42,000.00 per month

Work Location: In person

📌 Restaurant Manager (Kollam)
🏢 The Leela Ashtamudi
📍 Kollam