Key Responsibilities:
Supervise daily front-of-house operations to ensure smooth and productive service.
Recruit, train, and manage waitstaff, bartenders, and support staff.
Ensure compliance with hygiene, safety, and food handling regulations.
Monitor food and beverage quality and guest satisfaction.
Handle guest feedback, complaints, and resolve issues quickly.
Manage reservations, table allocation, and peak-hour traffic.
Coordinate with kitchen and bar teams for timely service.
Manage inventory, place orders, and control costs and wastage.
Track sales, analyze performance, and implement strategies to improve revenue.
Conduct daily briefings, staff evaluations, and maintain SOPs.

Qualifications:
Degree/Diploma in Hotel Management or F&B; Service.
3–6 years of experience in restaurant or hotel F&B; operations.
Robust leadership and interpersonal skills.
Hands-on experience with POS systems, reservation software, and inventory tools.
Knowledge of wines, spirits, and food pairing is a plus (for fine dining roles).

📌 Restaurant Manager Chennai (India)
🏢 Creative Hands HR
📍 India