Restaurant Manager

Company Overview

Apollo Sindoori, a prominent entity of the Apollo Hospitals Group since 1998, excels in hospitality and catering services across India. Renowned for its expertise in large-scale food production and service excellence, the company serves a diverse clientele, including hospitals and corporates. With a strong emphasis on hygiene, nutrition, and customer satisfaction, Apollo Sindoori is a leading provider in the hospitality industry, headquartered in Chennai with a substantial workforce.

Job Overview

Apollo Sindoori is seeking an experienced Restaurant Manager for an Executive position at its Chennai location. The role demands a full-time commitment and a minimum work experience of 10 years, preferably up to 30 years. The candidate will oversee food and beverage operations, ensuring service excellence within a five-star hotel environment, and will be instrumental in maintaining the high standards associated with Apollo Sindoori.

Qualifications and Skills

• Extensive experience in restaurant operations, with a proven track record over a period of 10 to 30 years.
• Exceptional customer service skills, ensuring client satisfaction and fostering a positive dining experience.
• Strong team leadership abilities to motivate, guide, and cultivate a high-performing team.
• Well-versed in quality assurance procedures to maintain and enhance service standards.
• Proficiency in managing food and beverage operations (Mandatory skill) to align with five-star hotel expectations.
• Comprehensive understanding of five-star hotel environments (Mandatory skill), focusing on luxury service delivery.
• Strategic thinker with excellent problem-solving abilities to effectively address operational challenges.
• Strong communication skills to effectively liaise with different departments and ensure coherent teamwork.

Roles and Responsibilities

• Oversee daily restaurant operations, ensuring adherence to quality and service standards.
• Lead and manage restaurant staff, providing training and support to align with company objectives.
• Maintain a high level of customer service, resolving any issues promptly and efficiently.
• Implement quality assurance measures to uphold hygiene and nutrition standards.
• Collaborate with the kitchen team to optimize menu offerings and service delivery.
• Monitor financial performance, managing budgets to achieve economic efficiency.
• Ensure compliance with health and safety regulations within the restaurant environment.
• Drive initiatives to enhance customer satisfaction and encourage repeat business.