Job Role :- Restaurant Manager Location :- Hyderabad , New Delhi , Coimbatore Notice Period :- Immediate joiner or 1 month Staff Management: Hiring, training, and supervising restaurant staff, including servers, cooks, and bartenders. Scheduling shifts and managing employee work hours. Conducting performance evaluations and providing feedback. Handling employee issues and conflicts as they arise. Customer Service: Ensuring that customers receive excellent service. Addressing customer complaints and concerns. Monitoring the dining area to ensure a pleasant atmosphere. Interacting with customers to gather feedback and build relationships. Menu and Inventory Management: Collaborating with chefs to develop and update menus. Monitoring food quality and presentation. Managing inventory and ordering supplies to maintain stock levels. Controlling food costs and minimizing waste. Financial Management: Setting and managing budgets for the restaurant. Monitoring sales, expenses, and profitability. Implementing cost-saving measures when necessary. Handling cash, credit card transactions, and daily financial reporting. Health and Safety Compliance: Ensuring compliance with health and safety regulations. Conducting regular inspections of the restaurant to maintain cleanliness and hygiene. Training staff on safety protocols. Marketing and Promotion: Developing and implementing marketing strategies to attract and retain customers. Managing social media accounts and online reviews. Organizing events or promotions to boost sales. Wine and Beverage Program (if applicable): Managing the restaurant's wine and beverage program. Selecting wines and beverages to complement the menu. Training staff on proper serving techniques. Administrative Tasks: Handling paperwork, including payroll, invoices, and vendor contracts. Keeping records of sales and expenses. Reporting to upper management or ownership. Adaptability and Problem-Solving: Being able to handle unexpected challenges, such as equipment breakdowns or staffing issues. Finding solutions to problems quickly and efficiently Leadership and Communication: Leading by example and motivating the restaurant staff. Communicating clearly with both employees and customers. Collaborating with other managers and departments within the establishment. Skills: leadership and management,financial management,lead administrative staff in their day-to-day operations,marketing and promotion,food and bevarages,customer service,adaptability and problem-solving,staff management,menu and inventory management,administrative tasks,wine and beverage program (if applicable),problem solving,health and safety compliance,leadership and communication