Dining Manager

Job Overview:

The Dine-In Manager oversees all operations related to the restaurant's dining area, ensuring exceptional customer service, efficient operations, and a positive guest experience. They manage the front-of-house team, coordinate with kitchen staff, and maintain high standards of cleanliness, professionalism, and hospitality.

Key Responsibilities:Customer Service

• Ensure an exceptional guest experience by monitoring service quality and addressing customer concerns promptly.
• Welcome and interact with guests to gather feedback and enhance satisfaction.
• Handle escalated complaints or special requests with professionalism and efficiency.

Team Management

• Supervise, train, and mentor front-of-house staff, including servers, hosts, and bussers.
• Create and manage staff schedules to ensure adequate coverage during peak hours.
• Conduct regular performance evaluations and address any issues related to staff behavior or productivity.

Operational Management

• Oversee the setup, cleanliness, and organization of the dining area before, during, and after service.
• Manage daily opening and closing procedures for the front of house.
• Monitor compliance with health, safety, and hygiene regulations.

Coordination with Other Departments

• Work closely with the kitchen team to ensure smooth communication regarding food orders, special requests, and service timing.
• Coordinate with the General Manager to implement promotional activities or events.

Inventory and Financial Oversight

• Assist in managing front-of-house inventory, such as tableware, linens, and other supplies.
• Monitor revenue and handle cash/credit transactions when necessary.
• Contribute to budgeting, forecasting, and cost-control strategies for the front of house.

Qualifications:

• Education: High school diploma required; degree in hospitality management or a related
• Experience: Minimum of 1-2 years of experience in restaurant management or a similar role.
• Strong leadership, communication, and interpersonal skills.
• Excellent problem-solving abilities and attention to detail.
• Proficiency in restaurant management software (e.g., POS systems).
• Knowledge of food safety and health regulations.

Skills:

• Strong organizational skills and ability to multitask in a fast-paced environment.
• High level of emotional intelligence and customer service focus.
• Ability to train and motivate staff to deliver consistent, high-quality service.
• Calm under pressure and capable of handling unexpected situations effectively.

Salary Range: 60000 to 70000 rupees per month.

Job Type: Full-time

Pay: Rs60,000.00 - Rs70,000.00 per month

Work Location: In person