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.