Manager (Indian Cuisine)

Oversee daily restaurant operations, ensuring smooth service and guest satisfaction. Manage staff scheduling, training, and performance to maintain service standards. Monitor food and beverage quality, presentation, and consistency. Control inventory, cost, and waste to meet financial targets. Handle customer feedback and resolve issues promptly. Ensure compliance with health, safety, and hygiene regulations. Collaborate with chefs on menu planning and promotions. Track sales, prepare reports, and improve operational efficiency.