Ensure Smooth Daily Operations: Oversee daily operations, ensuring that the restaurant runs efficiently and meets established standards.
Inventory Control: Manage inventory levels, conduct regular stock checks, and order supplies to prevent shortages or overstocking.
Equipment Maintenance: Ensure all equipment is properly maintained and functional, arranging repairs or replacements as needed.
2. Customer Service
Customer Satisfaction: Maintain high levels of customer satisfaction by addressing complaints promptly, ensuring quality service, and maintaining a clean and welcoming environment.
Customer Feedback: Gather and analyze customer feedback to improve service and food quality.
3. Financial Management
Budget Management: Develop and manage the restaurants budget, controlling costs and optimizing expenses.
Financial Reporting: Prepare regular financial reports, including profit and loss statements, sales reports, and expense reports.
Revenue Enhancement: Implement strategies to increase sales and revenue, such as promotions, special events, and menu optimization.
4. Staff Management
Hiring and Training: Recruit, hire, and train staff to ensure a skilled and competent workforce.
Staff Scheduling: Create and manage staff schedules to ensure adequate coverage during peak and off-peak hours.
Performance Management: Monitor staff performance, provide feedback, and conduct performance appraisals.
5. Compliance and Safety
Regulatory Compliance: Ensure the restaurant complies with health and safety regulations, food safety standards, and other relevant laws.
Health and Safety: Implement and enforce safety protocols to protect staff and customers from accidents and health hazards.
6. Marketing and Promotions
Marketing Strategies: Develop and execute marketing plans to attract new customers and retain existing ones.
Community Engagement: Engage with the local community through events, sponsorships, and partnerships to build the restaurant's brand and reputation.
7. Quality Control
Food Quality: Ensure that all food served meets the restaurants quality standards.
Service Quality: Maintain high standards of service delivery to ensure a consistent customer experience.
8. Menu Development
Menu Planning: Work with chefs and kitchen staff to develop and update the menu, incorporating customer preferences and seasonal ingredients.
Costing and Pricing: Set menu prices based on cost analysis and market trends to achieve desired profit margins.
9. Technology Utilization
POS Systems: Oversee the use and maintenance of point-of-sale systems and other restaurant management software.
Data Analysis: Use data from POS systems and other sources to make informed decisions about operations, marketing, and financial management.
10. Sustainability and Innovation
Sustainability Initiatives: Implement eco-friendly practices and sustainability initiatives to reduce the restaurants environmental impact.
Innovation: Continuously seek out and implement innovative practices and technologies to improve efficiency and customer experience.
Job Type: Full-timePay: Up to \xe2\x82\xb923,000.00 per monthBenefits:
Health insurance
Provident Fund
Schedule:
Day shift
Morning shift
Experience:
total work: 1 year (Preferred)
Work Location: In person
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MNCJobsIndia.com will not be responsible for any payment made to a third-party. All Terms of Use are applicable.
Job Detail
Job Id
JD3341079
Industry
Not mentioned
Total Positions
1
Job Type:
Full Time
Salary:
Not mentioned
Employment Status
Permanent
Job Location
Anna Nagar, Chennai, Tamil Nadu, India
Education
Not mentioned
Experience
Year
Apply For This Job
Beware of fraud agents! do not pay money to get a job
MNCJobsIndia.com will not be responsible for any payment made to a third-party. All Terms of Use are applicable.