RESTAURANT MANAGER

We are looking for an experienced and hands-on Restaurant Manager with strong practical knowledge of both North Indian and South Indian cuisine to oversee the daily operations of our restaurant.

Job Description

• Manage and oversee the restaurant's dailyoperations, including kitchen and front-of-house activities.
• Must have strong practical knowledge of both North Indian and South Indian cooking.
• Supervise chefs, kitchen staff, service staff, and other restaurant employees.
• Monitor food preparation, taste, quality, presentation, portion control, and consistency.
• Ensure North Indian and South Indian dishes are prepared according to the restaurant's recipes and standards.
• Work closely with the kitchen team to maintain authentic taste and cooking quality.
• Manage inventory, purchasing, food costs, stock levels, and wastage.
• Ensure proper food hygiene, cleanliness, and safety standards are maintained.
• Manage staff schedules, training, attendance, and performance.
• Handle customer feedback and resolve complaints professionally.
• Ensure smooth coordination between kitchen and service teams.
• Monitor daily sales and restaurant performance.
• Maintain high standards of customer service and overall restaurant presentation.
• Support menu planning, recipe improvements, and new dish development.
• Ensure compliance with company policies and applicable food-safety requirements.

Requirements

• Mandatory: Strong knowledge and practical understanding of both North Indian and South Indian cuisine.
• Good knowledge of Indian spices, ingredients, masalas, gravies, cooking methods, and traditional dishes.
• Ability to supervise and evaluate food preparation and cooking standards.
• Experience managing kitchen and service teams.
• Strong knowledge of food hygiene, safety, inventory control, and cost management.
• Excellent leadership, communication, and problem-solving skills.
• Customer-oriented with a strong sense of responsibility.
• Able to work in a fast-paced restaurant environment.
• Must be willing and available to work on weekends and public holidays.
• Must be flexible to work different shifts, including evenings, weekends, and public holidays according to the restaurant's operational requirements.