Restaurant Industry jobs

Key Responsibilities:

• Oversee complete day-to-day restaurant operations and ensure smooth service delivery.
• Manage restaurant opening, closing, and daily operational activities.
• Supervise restaurant staff, including supervisors, captains, waiters, hosts, and service attendants.
• Ensure professional guest handling, excellent customer service, and overall dining experience.
• Monitor table arrangements, reservations, seating, order taking, and food service.
• Ensure timely food delivery and coordination between restaurant service and kitchen teams.
• Handle guest complaints, special requests, and service-related issues professionally.
• Maintain restaurant cleanliness, hygiene, grooming, and presentation standards.
• Ensure staff follow hotel SOPs, service standards, and operational policies.
• Prepare staff duty rosters, manage attendance, and allocate daily responsibilities.
• Conduct staff briefings, performance monitoring, and on-the-job training.
• Monitor food and beverage service quality, portion presentation, and serving standards.
• Coordinate with the Executive Chef and Kitchen Team regarding menus, food availability, and service requirements.
• Monitor daily sales, revenue, discounts, complimentary orders, and billing activities.
• Ensure accurate order processing, billing, cash handling, and POS operations.
• Monitor restaurant expenses, operational costs, and departmental budgets.
• Control food wastage and ensure proper utilization of restaurant supplies.
• Monitor inventory levels of crockery, cutlery, glassware, linens, and service equipment.
• Coordinate with Purchase and Store Departments for timely availability of restaurant supplies.
• Monitor customer feedback, online reviews, and service improvement opportunities.
• Develop strategies to improve restaurant sales, customer satisfaction, and repeat business.
• Prepare daily sales reports, staff performance updates, and operational reports for management.
• Coordinate with Front Office, Housekeeping, Security, Engineering, and other hotel departments.
• Ensure compliance with food safety, hygiene, health, and safety regulations.

Requirements & Qualifications

• Bachelor's degree in Hotel Management, Hospitality Management, Business Administration, or a relevant field.
• Minimum 4–6 years of experience in restaurant operations, preferably within a 4-star or 5-star hotel.
• Proven experience managing restaurant staff and daily service operations.
• Strong knowledge of restaurant management, food service, and guest handling.
• Excellent understanding of restaurant SOPs, hygiene, and food safety standards.
• Hands-on experience with POS systems, restaurant billing, and daily sales reporting.
• Knowledge of food and beverage cost control, inventory management, and wastage control.
• Strong leadership, team management, and staff training capabilities.
• Excellent communication, customer service, and complaint-handling skills.
• Ability to manage busy restaurant operations and work under pressure.
• Professional personality with strong operational discipline and problem-solving skills.

Pay: Rs65,000.00 - Rs90,000.00 per month

Work Location: In person