Lead restaurant operations through budgeting and staff supervision in a catering service management role with flexible scheduling options available.
This manager oversees daily restaurant operations, budgets, revenues, inventory, and service delivery. Responsibilities include recruiting, scheduling, supervising, training, and reviewing staff while supporting South Indian cuisine operations. The position also manages events and client catering discussions.
Key Responsibilities: Analyze budgets to support and maintain restaurant profits
Plan and organize daily restaurant operations
Recruit, schedule, supervise, and train staff
Manage events and negotiate catering arrangements with clients
Maintain inventory and enforce health and safety regulations
Requirements: Secondary school graduation certificate or equivalent experience
Five years or more of relevant experience
Availability for evening, morning, shift, or flexible schedule
Availability for on call and day work
English as the language of work
Apply restaurant management experience to budgeting, staffing, catering negotiations, event management, and South Indian service operations.