Restaurant Manager
Year Anna Nagar, Chennai, Tamil Nadu, India
Job Description
b'
. Operational Management
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Health insurance
- Provident Fund
- Day shift
- Morning shift
- total work: 1 year (Preferred)
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Job Detail
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Job IdJD3341079
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationAnna Nagar, Chennai, Tamil Nadu, India
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EducationNot mentioned
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ExperienceYear