Restaurant Manager (Indian Restaurant)

Roles & Responsibilities

Brief description of the Restaurant

Welcome to savor a spicy dish from the melting pot of modern Indian Cuisine, along with some Arabic.

Job Descriptions

Operational Management:

1. Oversee day-to-day restaurant operations, including opening and closing procedures.
2. Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.
3. Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.
4. Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

Staff Leadership and Development:

1. Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
2. Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
3. Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
4. Develop and implement training programs to improve staff skills and knowledge.

Customer Service:

1. Interact with guests, handle complaints, and ensure a high level of customer satisfaction.
2. Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

Financial Management:

1. Develop and manage budgets, track expenses, and ensure financial targets are met.
2. Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
3. Control costs by optimizing inventory, labour, and operational efficiency.

Job Requirements

1. 5 years of experience in a similar position.
2. Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.
3. Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.
4. Excellent communication skills.
5. Proficiency in restaurant management software and point-of-sale systems.
6. Solid understanding of financial management, including budgeting and cost control.
7. Knowledge of food safety and hygiene standards.
8. Flexibility to work evenings, weekends, and holidays as needed.