- Oversee and manage all areas of the restaurant and take necessary actions.
- Reporting to general manager
- Allocating shifts and stations. Making duty rooster.
- Briefing the senior captains, production department (head chef / Senior Chef)
- Making and sending out purchase orders. Checking the suppliers invoices.
- Meeting restaurant's financial objectives by forecasting requirements preparing an annual budget scheduling expenditures analysing variances initiating corrective actions.
- Controlling costs by reviewing portion and quantities of preparation, minimizing waste, ensuring high quality of preparation.
- Maintain safe, secure and healthy environment by establishing and enforcing sanitation standards, pest control, servicing of equipment's and procedures complying with legal regulations e.g. fire extinguishers.
- Achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality and customer service standards, resolving problems, identifying trends, determining system improvements, implementing change.
- Maintaining ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoring food presentation & service.
- Ensuring positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Investigate and resolve complaints concerning food quality and service standards.
- Preparing reports on sale, inventory, purchases
- Supervising other department such as production (kitchen), housekeeping, maintenance, sales & marketing,
- Handling Reservations & party Queries
- Resolving staff grievances and complaints
- Coordinating with other department heads for smooth operation
- Handling email orders, enquiries and grievances.
- Ensuring all the employees have the proper supplies and equipment's.
- Opening and closing the shifts.
EDUCATION EXPERIENCE
. Bachelor's degree in hotel / hospitality management.
. Minimum 5 years experience in the North Indian specialty Restaurant
ADDITIONAL SKILLS
- Must be bilingual in English and at least one Indian dialect
- Must possess a Class3/3A and Class 2B driving licence.
- Advanced knowledge of the North Indian Cuisine
- Excellent interpersonal, communication and presentation skills
- At least an intermediate level of IT skills (MS Word, Excel, Power Point)
- Must be able to commit for at-least 2 years.
- Must be able to work on weekends (Friday, Saturday & Sunday) and Public Holidays
- Must be physically fit
- Must be able to be working in Rotation shifts
- Able to work under pressure and meet designated KPIs
- Must have a spirit / affection towards teamwork
- Must be able to work in shifts till late night
- Must be able to work odd hours and reachable at all times
- Previous experience in establishing and managing a team of business development executives will be an added advantage
- Strong and business acumen with the ability to get on with people at all levels and influence them
- Must be Able to work under pressure and meet designated KPIs
- Must have the skills to handle employee conflicts and problems
- Must have experience in organizing big events and caterings
