RESTAURANT MANAGER

We are looking for an experienced and hands-on Restaurant Manager with strong practical knowledge of both North Indian and South Indian cuisine to oversee the daily operations of our restaurant. Job Description • Manage and oversee the restaurant's dailyoperations, including kitchen and front-of-house activities. • Must have strong practical knowledge of both North Indian and South Indian cooking. • Supervise chefs, kitchen staff, service staff, and other restaurant employees. • Monitor food preparation, taste, quality, presentation, portion control, and consistency. • Ensure North Indian and South Indian dishes are prepared according to the restaurant's recipes and standards. • Work closely with the kitchen team to maintain authentic taste and cooking quality. • Manage inventory, purchasing, food costs, stock levels, and wastage. • Ensure proper food hygiene, cleanliness, and safety standards are maintained. • Manage staff schedules, training, attendance, and performance. • Handle customer feedback and resolve complaints professionally. • Ensure smooth coordination between kitchen and service teams. • Monitor daily sales and restaurant performance. • Maintain high standards of customer service and overall restaurant presentation. • Support menu planning, recipe improvements, and new dish development. • Ensure compliance with company policies and applicable food-safety requirements. Requirements • Mandatory: Strong knowledge and practical understanding of both North Indian and South Indian cuisine. • Good knowledge of Indian spices, ingredients, masalas, gravies, cooking methods, and traditional dishes. • Ability to supervise and evaluate food preparation and cooking standards. • Experience managing kitchen and service teams. • Strong knowledge of food hygiene, safety, inventory control, and cost management. • Excellent leadership, communication, and problem-solving skills. • Customer-oriented with a strong sense of responsibility. • Able to work in a fast-paced restaurant environment. • Must be willing and available to work on weekends and public holidays. • Must be flexible to work different shifts, including evenings, weekends, and public holidays according to the restaurant's operational requirements.