Restaurant Manager

Pearltri Foods; Chennai District; On-site; INR 300,000 - 600,000; Full time

Job summary

Pearltri Foods in Chennai is hiring a Restaurant Operations Lead to manage daily activities, supervise staff, and ensure top-tier customer service. You will oversee hygiene, inventory, and service standards while coordinating with kitchen and service teams to achieve targets.

The role emphasizes training staff, maintaining records, and driving productivity in a fast-paced environment. Join a team focused on quality and operational excellence.

Qualifications

• Experience in managing daily restaurant operations.
• Strong leadership and staff management skills.
• Knowledge of hygiene, safety, and service standards.

Responsibilities

• Manage daily restaurant operations and ensure smooth functioning of the outlet.
• Supervise staff, allocate duties, and monitor team performance.
• Ensure excellent customer service and handle customer complaints.
• Monitor food quality, hygiene, safety, and service standards.
• Manage inventory, stock control, and minimize food wastage.
• Monitor sales, expenses, and achieve business targets.
• Prepare staff duty rosters and manage attendance.
• Coordinate with kitchen and service teams for efficient operations.
• Ensure compliance with company policies and operational procedures.
• Train and motivate staff to improve productivity and service quality.
• Maintain records and submit daily operational reports to management.

Skills

Staff supervision

Customer service

Food safety

Inventory management

Operations management

Team leadership

Scheduling

Vendor coordination

Reporting

Training and development

Job description

Role & responsibilities

• Manage daily restaurant operations and ensure smooth functioning of the outlet.
• Supervise staff, allocate duties, and monitor team performance.
• Ensure excellent customer service and handle customer complaints.
• Monitor food quality, hygiene, safety, and service standards.
• Manage inventory, stock control, and minimize food wastage.
• Monitor sales, expenses, and achieve business targets.
• Prepare staff duty rosters and manage attendance.
• Coordinate with kitchen and service teams for efficient operations.
• Ensure compliance with company policies and operational procedures.
• Train and motivate staff to improve productivity and service quality.
• Maintain records and submit daily operational reports to management.