1. Daily Operations Oversight
- Oversee all day-to-day front and back-of-house operations.
- Ensure smooth coordination between the kitchen, service staff, delivery partners, and suppliers.
- Monitor order delivery times, guest flow, and cleanliness throughout the premises.

2. Shift Management
- Create and manage weekly staff schedules, accounting for peak times, holidays, and staff availability.
- Supervise staff clock-ins, breaks, and shift handovers.
- Step in to support service or kitchen teams when needed.

3. Staff Supervision
- Lead and motivate team members across service and kitchen.
- Conduct onboarding, training, and continuous coaching for staff on hospitality standards.
- Resolve internal conflicts or staff issues promptly and professionally.

4. Legal & HR Compliance
- Maintain staff records, contracts.




- Ensure employees comply with (Working Time Act) and hygiene regulations.
- Enforce grooming standards and conduct periodic hygiene and service audits.

5. Customer Satisfaction
- Monitor guest interactions, gather feedback, and resolve complaints or negative reviews.
- Train servers and front-of-house staff in hospitality, upselling, and handling guest requests.
- Handle special dietary needs efficiently.

6. Complaint Resolution
- Investigate complaints (online or in-person) and respond in a polite, empathetic, and timely manner.

Pay: ₹30,000.00 - ₹35,000.00 per month

Work Location: In person

📌 Assistant Restaurant Manager (Kerala)
🏢 kailasa speciality cuisine
📍 Kerala