Manager – Modern Indian Restaurant
Full time @Agile Minds Solutions Ltd posted 26 minutes ago in Retail Sales & Customer Service Shortlist Email JobJob Detail
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Job ID 32626
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Career Level Manager
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Experience 5-6 Years
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Min. Qualification Any
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Gender Male
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Industry Experience Hospitality/Travel/Tourism
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Candidate Age 35 to 45 years
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No. of Vacancy 1
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Job Location Dhaka Division
Job Description
Experience
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- At least 5 years
- The applicants should have experience in the following business area(s): Hotel, Resort, Restaurant
Additional Requirements
- Age 35 to 45 years
- Minimum of 5 years of experience in restaurant management, with at least 2 years in a general manager role.
- Strong leadership, communication, and interpersonal skills.
- Proven ability to manage budgets, financial statements, and cost controls.
- Exceptional problem-solving skills and the ability to make decisions in a fast-paced environment.
- Knowledge of food safety and sanitation regulations.
- Proficiency in restaurant management software and point-of-sale (POS) systems.
Responsibilities & Context
The restaurant manager is responsible for the restaurant’s overall leadership, management, and operation. This includes ensuring excellent customer service, overseeing all financial aspects, maintaining high standards of food quality and safety, and creating a positive work environment that fosters growth and teamwork. The GM plays a crucial role in achieving the restaurant’s goals and objectives, including profitability, staff development, and brand reputation
- Manage the daily operations of the Modern Indian restaurant and ensure guests receive courteous, efficient five-star service by leading, motivating, and coaching team members to exceed guests’ expectations.
- Ensure all team members in the restaurant provide the guests with exceptional services, such as five-star service standards, personalized service experience, and mutual guest interaction.
- Ensure the restaurant runs according to established operating procedures, and the elegant ambience is maintained throughout operation.
- Review audited service standard reports and ensure the team’s productivity and performance are aligned with the standards and requirements.
- Develop and implement an innovative business strategy to maximize revenue and productivity.
- Monitor consumption and maximize the capacity of resources and equipment.
- Coordinate with the culinary team to design menus and promotions, and efficiently manage the restaurant’s costs within budget.
- Be the quintessential host of the restaurant.
- Provide personalized service to media and VIP guests. Identify and develop each team member’s strengths to maximize team performance.
- Assess service standards and arrange training sessions and refresher courses for all team members.
Skills & Expertise
Compensation & Other Benefits
- T/A,Mobile bill
- Salary Review: Yearly
- Festival Bonus: 2
- Lunch Facilities: Full Subsidize
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