Key Responsibilities:

Operations Management:

1. Supervise daily restaurant operations and ensure smooth workflow.

2. Monitor food quality, presentation, and customer satisfaction.

3. Ensure compliance with hygiene, sanitation, and safety regulations.

4. Handle customer complaints and resolve issues efficiently.

5. Assist in opening and closing procedures, including cash handling and end-of-day reports.

6. Plan, organize and execute regular and well events in the restaurant.

7. Monitor and prepare sales reports (Online sales, restaurant sales, home deliveries).

8. Explore local suppliers and vendors.

9. Good Knowledge in Indian and Chinese cuisine as well as local delicacies.

Staff Management:

1. Lead and motivate restaurant staff to deliver excellent service.

2. Assist in recruitment, training, and performance evaluation of employees.

3. Assign duties and ensure proper staffing during peak hours.

4. Monitor staff productivity and provide feedback for improvement.

5. Monitor staff attendance and generate term wise reports.

Customer Service:

1. Ensure high levels of customer satisfaction by providing exceptional service.

2. Address guest concerns and complaints professionally and efficiently.

3. Build relationships with customers to enhance loyalty and repeat business.

Inventory & Cost Control:

1. Monitor stock levels and place orders for supplies when needed.

2. Assist in cost control measures to minimize waste and maximize profitability.

3. Ensure proper storage and handling of food and beverages.

Sales & Revenue Growth:

1. Support promotional activities and upselling strategies.

2. Monitor sales performance and suggest improvements.

3. Assist in implementing marketing initiatives to attract more customers.