North Indian Curry and Tandoor Restaurant Manager

A North Indian Curry and Tandoor Restaurant Manager oversees daily operations, from staff management, inventory control, and financial performance to guest satisfaction and maintaining high food quality standards . Key responsibilities include overseeing kitchen and service staff, managing food and beverage costs, ensuring compliance with health and safety regulations, handling reservations and guest complaints, and promoting a positive dining experience. The role requires a strong background in North Indian cuisine, excellent communication skills, and leadership abilities.

Key Responsibilities

Restaurant Operations: Manage day-to-day operations, including opening and closing shifts, allocating staff, and briefing team leaders.

Financial Management: Monitor revenue, manage food and labor costs, control inventory, prepare budget reports, and analyze variances to achieve financial objectives.

Staff Management: Recruit, train, and supervise kitchen and service staff, resolve staff grievances, and ensure proper equipment and supply provision.

Customer Service: Ensure a positive guest experience, handle complaints, and take appropriate actions to resolve issues and build customer loyalty.

Food & Beverage Standards: Maintain high-quality food preparation and presentation, ensure food safety and hygiene standards, and monitor inventory and ingredient quality.

Kitchen Oversight: Supervise kitchen operations, control food preparation, minimize waste, and collaborate with the head chef.

Menu & Marketing: Assist with menu development, handle special event queries, and contribute to marketing efforts.

Required Skills & Experience

Culinary Expertise: Advanced knowledge of North Indian cuisine, including curries and tandoor cooking.

Leadership: Proven ability to lead, train, and motivate a team.

Communication: Excellent interpersonal and communication skills, including bilingualism in English and at least one Indian dialect.

Financial Acumen: Experience in budgeting, cost control, and financial reporting.

Operational Skills: Strong skills in inventory management, cost control, and operational efficiency.

Experience: Minimum of 5 years of relevant experience in a North Indian specialty restaurant.