Manage daily restaurant operations efficiently.
- Ensure opening and closing procedures are followed properly.
- Maintain cleanliness, hygiene, and safety standards.
- Monitor food quality and service standards.
- Supervise captains, stewards, cashiers, and kitchen coordination.
- Prepare staff duty rosters and shift schedules.
- Conduct staff training and briefing sessions.
- Monitor staff grooming, discipline, and attendance.
- Ensure excellent guest experience and hospitality.
- Handle guest complaints professionally.
- Maintain positive customer relationships.
- Achieve daily and monthly sales targets.
- Monitor discounts, wastage, and operational costs.
- Check daily stock and indent requirements.
- Coordinate with the kitchen team.
- Control breakage and wastage.
- Prepare daily sales and operational reports.
- Maintain attendance and staff records.
- Ensure proper billing and cash handling procedures.
Skills Required
- Leadership
- Team Management
- Communication Skills
- Problem Solving
- Customer Handling
- Time Management
- Operational Knowledge
Requirements:
- Bachelor’s degree or hotel management qualification preferred.
- Minimum 2-5 years of restaurant management experience.
- Strong leadership and communication skills.
- Good knowledge of restaurant operations and customer service.
- Ability to manage teams and work under pressure.