Daily Operations

- Supervise areas: Oversee both the front-of-house (dining room) and back-of-house (kitchen).

- Manage flow: Check reservations, greet guests, and fix any problems during service.

- Handle issues: Resolve customer complaints quickly and politely.

Staff Management

- Hire and train: Interview, onboard, and train recent team members.

- Create schedules: Make shift rosters that cover busy times while keeping labor costs low.

- Lead the team: Motivate workers, monitor performance, and solve conflicts.

Inventory and Financials

- Control stock: Track inventory levels, order food and supplies, and talk with vendors.

- Manage budgets: Track sales, monitor daily expenses, and find ways to cut waste.

- Admin tasks: Handle payroll data and complete financial reports.

Safety and Compliance

- Health rules: Make sure the kitchen and dining areas follow food safety and hygiene laws.

- Facility upkeep: Keep the building clean and ensure equipment works safely.

📌 Restaurant Manager (Pune)
🏢 Restaurant @ Lonavala
📍 Pune