Restaurant Operations Manager

Operational Management

• Oversee day-to-day restaurant operations across front-of-house and back-of-house.
• Ensure smooth workflow and timely service during peak and non-peak hours.
• Maintain and enforce company SOPs, hygiene standards, and service guidelines.
• Conduct regular audits for food quality, presentation, and consistency.

Financial & Inventory Control

• Track daily sales, food cost, labor cost, and wastage.
• Create and monitor budgets, cost controls, and profitability metrics.
• Oversee inventory levels, vendor management, purchasing, and stock rotation.
• Reduce operational wastage through monitoring and team training.

Team Management

• Recruit, train, schedule, and supervise staff members.
• Assign duties and ensure staff performance aligns with expectations.
• Conduct performance evaluations and take corrective action when needed.
• Motivate team to maintain service standards and a positive working culture.

Customer Service & Guest Relations

• Ensure exceptional customer experience and quick resolution of complaints.
• Maintain high service standards and ensure repeat guest satisfaction.

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹40,000.00 per month

Benefits:

• Food provided

Work Location: In person