Restuarant Manager - Mohali F-Cafe

1. Operations Management:

• Oversee all aspects of daily restaurant operations including opening and closing procedures ensuring a smooth flow of operations and addressing any issues that may arise.
• Maintain high standards of food quality presentation and service adhering to the restaurants established protocols.
• Monitor and manage inventory levels placing orders as needed to ensure adequate supplies while minimizing wastage.
• Ensure compliance with health and safety regulations maintaining a clean and sanitary environment.

1. Customer Service:

• Provide excellent customer service by engaging with guests addressing concerns and ensuring a positive dining experience.
• Handle customer feedback and resolve any complaints or issues promptly and professionally.
• Implement strategies to enhance customer satisfaction and loyalty.

1. Staff Management:

• Recruit train and onboard new staff members ensuring they understand their roles and responsibilities.
• Create staff schedules manage shifts and assign duties effectively to ensure optimal coverage and performance.
• Provide ongoing coaching feedback and performance evaluations to motivate and develop the team.

1. Financial Management:

• Monitor and control restaurant expenses including labor costs food costs and operational expenses to achieve budgetary goals.
• Implement pricing strategies to maximize revenue while remaining competitive in the market.
• Prepare and analyze financial reports identifying areas for improvement and implementing costsaving measures.

1. Marketing and Promotion:

• Collaborate with marketing teams to develop and execute promotional activities special events and marketing campaigns.
• Participate in community engagement and networking activities to promote the restaurants brand and reputation.

1. Inventory and Supply Chain:

• Manage inventory levels to ensure adequate stock of ingredients beverages and supplies.
• Build relationships with suppliers and negotiate favorable terms to optimize cost efficiency.

1. Staff Training and Development:

• Organize and conduct regular training sessions to ensure staff members are wellinformed about menu items service standards and safety protocols.
• Foster a positive work environment that encourages teamwork professionalism and personal growth.

• Previous experience in restaurant management or a related role is preferred.
• Strong leadership and interpersonal skills.
• Excellent communication and customer service abilities.
• Proficiency in financial management and basic accounting principles.
• Familiarity with restaurant software and pointofsale (POS) systems.
• Knowledge of health and safety regulations and compliance.
• Flexibility to work during peak business hours weekends and holidays.

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