Daily Operations and Guest Service

- Manage floor operations: Keep the parlor running smoothly, safely, and efficiently during shifts.
- Handle customer feedback: Resolve guest complaints quickly and maintain a friendly setting.
- Billing and cash management: Oversee cash registers, daily sales reports, and secure transactions.

Staff Supervision and Training

- Support team leadership: Assist in scheduling, supervising, and motivating frontline crew members.
- On-the-job training: Guide new staff on brand standards, customer service, and product preparation.

Quality and Inventory Control

- Maintain hygiene standards: Ensure strict cleanliness of the seating area, equipment, and service counters.
- Track stock levels: Monitor inventory, manage restocking, and minimize product waste.
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Operational and Audit Responsibilities





- Daily Opening & Closing: Verify proper outlet opening/closing, logbook maintenance, and shift handover checklists.
- Cash & Billing Audit: Oversee daily cash handling, point-of-sale reconciliation, and petty cash updates.
- Stock & Inventory Control: Audit stock levels, track wastage/damages, and ensure timely material requisition from the warehouse or area manager.
- Hygiene & Safety Compliance: Monitor staff personal hygiene, uniform standards, and dining area cleanliness.
- Team Supervision: Conduct shift briefings/debriefings, monitor attendance rosters, and support on-floor execution.

📌 Assistant Restaurant Manager (Bengaluru)
🏢 M/s Food Craft
📍 Bengaluru