OPERATION MANAGER

Daily Operations & Front-of-House Manage opening and closing procedures and floor flow during peak dining hours. Coordinate smoothly between the front-of-house (service staff) and back-of-house (kitchen and tandoor chefs). Handle guest inquiries, feedback, and complaints professionally to maintain high satisfaction. Culinary & Quality Control Monitor food quality, authentic taste, presentation, and portion control for diverse Indian menus (such as curries, biryanis, and tandoori items). Enforce strict compliance with local food safety, hygiene, and SFA/NEA regulations. Conduct regular kitchen and dining area line checks. Staff Management & Leadership Recruit, train, mentor, and schedule restaurant and kitchen staff. Set performance expectations, conduct evaluations, and build a positive work culture. Track working hours and manage payroll tasks. Financial & Inventory Management Control costs by tracking inventory, reducing food waste, and managing supplier relationships. Monitor daily sales, expenses, and profit-and-loss (P&L) statements. Prepare operational budgets and financial reports