Job Title: Restaurant Manager

Experience: 6-8 years

Job location: Tiruchirapalli, Tanjore, Karaikkal, Madurai, Pudukkottai, Thiruvavarur

Job Overview

We are seeking a mid-level Restaurant Manager for immediate hiring in Tiruchirappalli, Tanjore, Karaikal, Madurai, Pudukkottai, and Thiruvarur. This is a full-time position best suited for candidates with a focus on operational management in the restaurant sector. The ideal candidate will possess significant experience in managing restaurant operations and delivering excellent customer service. The role requires a commitment to quality, efficiency, and leadership in driving restaurant success.

Qualifications and Skills

• Exceptional customer service skills with a focus on maintaining positive client relationships, ensuring every dining experience exceeds expectations. (Mandatory skill)
• Proven expertise in restaurant operations management, including inventory control, staff scheduling, and workflow management. (Mandatory skill)
• Thorough knowledge and experience in food and beverage management, with the aim of leveraging market trends and customer preferences. (Mandatory skill)
• Experience in staff training to mentor employees, improving service delivery and performance standards across all levels.
• Strong budgeting skills essential for managing financial plans, maximizing profitability, and minimizing costs without sacrificing service quality.
• In-depth understanding of food safety regulations and practices to ensure compliance and promote a healthy dining environment.
• Menu planning capabilities that showcase a diverse and appealing selection to drive customer satisfaction and repeat business.
• Skills in vendor management to cultivate strong partnerships ensuring product quality, cost control, and reliability of supply chain.

Roles and Responsibilities

• Oversee daily restaurant operations, guaranteeing efficient and effective functioning of all restaurant sections.
• Lead and motivate the restaurant staff to achieve excellent customer service, promoting an environment of collegial collaboration.
• Collaborate with chefs and kitchen staff to strategize menu offerings that align with market trends and business goals.
• Implement and monitor food safety measures and quality standards to ensure a safe and compliant dining experience.
• Manage budgeting processes, forecast financial activities, and strategize cost-reduction techniques without compromising service quality.
• Conduct regular training sessions for staff, enhancing skills in service execution, customer interaction, and team cooperation.
• Develop and implement vendor relationships to ensure consistent supply of high-quality inventory and resources.
• Continuously evaluate restaurant performance, devising strategies for improvement and delivering reports to upper management.