The Restaurant Manager oversees the entire restaurant’s operations, focusing on delivering outstanding guest experiences, achieving business targets, and managing a motivated team.
Manage daily restaurant operations and ensure exceptional service quality.
Lead, train, and motivate the service and kitchen teams.
Maintain high standards of food quality, presentation, and hygiene.
Develop and execute strategies to improve guest satisfaction and increase revenue.
Monitor financial performance, control costs, and optimize profitability.
Handle guest feedback, resolving issues effectively and professionally.
Oversee inventory, ordering, and vendor relationships.
Ensure compliance with safety, sanitation, and legal regulations.
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