- Responsible for planning and organization of all areas of restaurant operations and procedures.
- Responsible for hiring, training, and retention of staff. Also responsible for conducting employee reviews, monitoring staff performance, and terminating staff when necessary.
- Set staff work schedules to ensure quality service, while making sure labour costs remain reasonable.
- Control inventory, monitor revenues and modify procedures and prices to ensure maximum profitability.
- Resolve guest complaints and ensure guests leave satisfied with both the customer service, and food quality.
- Ensure all health and safety regulations are followed.
- Negotiate arrangements, prices, and deliveries with suppliers for food and restaurant supplies.
- Negotiate arrangements with clients for catering, private functions, and company functions.
- Communicate Indian Cuisine dietary needs of clients to the kitchen to respect dietary restrictions due to cultural, religious, and or ethical reasons.
