Manage daily restaurant operations and ensure smooth service flow
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Supervise and schedule restaurant staff (waiters, captains, kitchen team)
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Ensure excellent customer service and handle guest complaints professionally
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Monitor food quality, hygiene, and presentation
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Manage inventory, stock levels, and vendor coordination
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Control costs and minimize wastage
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Ensure compliance with FSSAI and safety standards
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Maintain reports on sales, staff attendance, and performance
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Implement customer engagement and upselling strategies
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Restaurant operations management
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Staff supervision and training
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Customer service excellence
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Hospitality etiquettes & SOP knowledge
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Inventory & cost control
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Billing & POS system handling
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Hygiene & safety standards (FSSAI)
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Conflict resolution
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Strong leadership & communication skills
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Business development and upselling
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Qualification: Degree / Diploma in Hotel Management or related field
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Experience: 2+ years in Hotel / Restaurant management
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Preferable background: Hotel, Resort, Fine Dining, Chain Restaurant
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