general manager

Key Responsibilities

• Oversee the daily operations of the restaurant, including dining service, reservations, and customer satisfaction.
  
  
• Manage and supervise front-of-house and back-of-house staff, including training, scheduling, and performance management.
  
  
• Ensure high standards of food quality, service, cleanliness, and workplace safety are maintained.
  
  
• Handle guest feedback and resolve service issues promptly and professionally.
  
  
• Monitor inventory, control costs, and work with suppliers to ensure consistent stock availability.
  
  
• Assist in marketing and promotional activities to grow restaurant visibility and revenue.
  
  
• Prepare operational reports and provide input for business improvement.
  
  

Requirements

• At least 3–5 years of experience in restaurant management, preferably in indian or Western dining.
  
  
• Strong leadership, interpersonal, and communication skills.
  
  
• Knowledge of restaurant operations, service standards, and food hygiene regulations.
  
  
• Ability to work under pressure in a fast-paced environment.
  
  
• Customer-oriented with a passion for hospitality and dining experiences.