Restaurant Operation Manager Cum Chef

Job Title: Restaurant Operation Manager Cum Chef

Department: Restaurant Operations

Detailed Work Profile: Looking for a manager that has experience in Indian/Pakistani/Mughlai veg/nonveg restaurant and is willing to grow with the business. We are looking for someone who, in the primary role, is going to be the manager but can also help as a chef when needed.

Key Roles :

1. Operations Management: Overseeing the day-to-day operations of the restaurant, ensuring smooth functioning of all departments including kitchen, dining area.

2. Staff Management: Hiring, training, scheduling, and supervising staff members such as cooks, servers, hosts/hostesses, and bartenders. Also, conducting performance evaluations and providing feedback to improve employee performance and creating employee payrolls.

3. Customer Service: Ensuring high-quality customer service by greeting guests, resolving complaints, and ensuring that customer needs are met promptly and effectively.

4. Inventory Management: Monitoring inventory levels, ordering supplies, and managing stock to ensure that ingredients and supplies are available as needed while minimizing waste and controlling costs.

5. Menu Planning and Pricing: Collaborating with chefs to develop menus that reflect authentic Indian cuisine and cater to the preferences of the target market. Setting prices that are competitive yet profitable.

6. Quality Control: Maintaining high standards of food quality, presentation, and cleanliness in accordance with health and safety regulations.

7. Financial Management: Monitoring expenses, analyzing financial data, and preparing budgets to ensure the restaurant operates within budgetary constraints while maximizing profitability.

8. Marketing and Promotions: Developing and implementing marketing strategies to attract customers and increase sales.

9. Health and Safety Compliance: Ensuring compliance with food safety regulations, health codes, and other legal requirements to maintain a safe and hygienic environment for both customers and staff.

10. Business Development: Identifying opportunities for growth and expansion, such as opening new locations or introducing catering services, and developing plans to capitalize on these opportunities.