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