RESTAURNT EXECUTIVE

CompanyOverview / Employee Value Proposition

SouthIndian Restaurant mainly serving Authentic Chettynad Cuisine & AndharCuisine.

JobSummary

Assistand coordinate with the restaurant manager to oversee daily restaurantoperations, ensuring exceptional guest service, cost control, and teamdevelopment in a dynamic South Indian cuisine environment.

Responsibilities

• Lead daily restaurant operations by supporting the restaurant manager in decision-making on guest service and operational matters
• Manage vendor contracts and invoices to ensure accurate record-keeping and cost control
• Control food costs by reviewing portion sizes and preparation quantities to minimize waste while maintaining high-quality standards
• Establish and enforce sanitation standards and procedures to maintain a safe, secure, and healthy environment compliant with legal regulations
• Design and implement marketing initiatives including advertisements, media outreach, and event collaborations to increase restaurant visibility and patronage
• Collaborate with chefs to plan menus, estimate food costs and profits, and adjust offerings to optimize financial performance
• Maintain restaurant ambiance by managing lighting, background music, and quality and placement of glassware, dinnerware, and utensils, while monitoring food presentation and service standards
• Research and negotiate with new wholesale food suppliers to secure competitive pricing and reliable delivery schedules
• Estimate food inventory needs, place orders with distributors, and coordinate timely delivery of fresh food and supplies
• Ensure positive guest experiences by promptly responding to complaints and implementing solutions to convert dissatisfied guests into loyal customers
• Investigate and resolve issues related to food quality and service to uphold restaurant standards
• Develop employees by providing ongoing feedback, setting performance expectations, and conducting performance reviews to build a high-performing team

Preferredcompetencies and qualifications

• Bachelor’s degree or equivalent in Hotel Management with 3 to 5 years of relevant work experience
• Prior experience in North Indian and South Indian food and beverage industry
• Advanced knowledge of North Indian cuisine
• Proven track record in sales and business development management
• Excellent interpersonal, communication, and presentation skills
• Intermediate proficiency in IT applications including MS Word, Excel, and PowerPoint
• Availability to work on weekends (Friday, Saturday, Sunday) and Public Holidays
• Experience in establishing and managing a team of business development executives
• Strong entrepreneurial mindset and business acumen with the ability to influence stakeholders at all levels
• Ability to work effectively under pressure and meet designated KPIs