North Indian Curry and Tandoor Restaurant Manager
3 weeks ago
Roles & Responsibilities
A North Indian Curry and Tandoor Restaurant Manager oversees daily operations, from staff management, inventory control, and financial performance to guest satisfaction and maintaining high food quality standards. Key responsibilities include overseeing kitchen and service staff, managing food and beverage costs, ensuring compliance with health and safety regulations, handling reservations and guest complaints, and promoting a positive dining experience. The role requires a strong background in North Indian cuisine, excellent communication skills, and leadership abilities.
Key Responsibilities
- Restaurant Operations:Manage day-to-day operations, including opening and closing shifts, allocating staff, and briefing team leaders.
- Financial Management:Monitor revenue, manage food and labor costs, control inventory, prepare budget reports, and analyze variances to achieve financial objectives.
- Staff Management:Recruit, train, and supervise kitchen and service staff, resolve staff grievances, and ensure proper equipment and supply provision.
- Customer Service:Ensure a positive guest experience, handle complaints, and take appropriate actions to resolve issues and build customer loyalty.
- Food & Beverage Standards:Maintain high-quality food preparation and presentation, ensure food safety and hygiene standards, and monitor inventory and ingredient quality.
- Kitchen Oversight:Supervise kitchen operations, control food preparation, minimize waste, and collaborate with the head chef.
- Menu & Marketing:Assist with menu development, handle special event queries, and contribute to marketing efforts.
Required Skills & Experience
- Culinary Expertise: Advanced knowledge of North Indian cuisine, including curries and tandoor cooking.
- Leadership: Proven ability to lead, train, and motivate a team.
- Communication: Excellent interpersonal and communication skills, including bilingualism in English and at least one Indian dialect.
- Financial Acumen: Experience in budgeting, cost control, and financial reporting.
- Operational Skills: Strong skills in inventory management, cost control, and operational efficiency.
- Experience: Minimum of 5 years of relevant experience in a North Indian specialty restaurant.
Excellent Communication Skills
Menu Development
Leadership
Food Safety
Cooking
Customer Loyalty
Food Quality
Inventory
Financial Acumen
Marketing
Inventory Control
Inventory Management
Budgeting
Staff Management
Cost Control
Financial Reporting
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