1 Opening(s)
0 To 1.0 Year(s)
1.20 LPA TO 1.44 LPA
A Restaurant Manager, or Restaurant General Manager, is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff following company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff.
Responsibilities:
Ensuring incoming staff complies with company policy. ...
1 Opening(s)
2.0 Year(s) To 5.0 Year(s)
3.00 LPA TO 4.00 LPA
Target companies
We are looking for a results-driven and customer-focused Restaurant Manager to oversee the daily operations of our restaurant. The ideal candidate will ensure high standards of food quality, service, cleanliness, and safety while maintaining a positive team environment and maximizing profitability.
Key Responsibilities:
Supervise and coordinate all restaurant activities and staff.
Ensure ...
1 Opening(s)
5.0 Year(s) To 7.0 Year(s)
5.00 LPA TO 7.00 LPA
Responsibilities:
Lead the planning, preparation, and execution of a diverse menu featuring both International and Indian dishes.
Develop innovative recipes while ensuring authenticity, quality, and scalability for large-scale production.
Oversee kitchen operations, including food processing, cooking, and presentation, in adherence to food safety and hygiene standards.
Collaborate with the production team to optimize workflow ...
1 Opening(s)
2.0 Year(s) To 4.0 Year(s)
2.76 LPA TO 3.25 LPA
Job Summary:
The Sous Chef in a pizzeria is the second-in-command in the kitchen, supporting the Head Chef in overseeing all aspects of food preparation, cooking, and kitchen management. The Sous Chef ensures the smooth operation of the kitchen, maintaining high standards of food quality and consistency, especially during peak service ...
1 Opening(s)
5.0 Year(s) To 10.0 Year(s)
3.00 LPA TO 3.60 LPA
Key Responsibilities for Outdoor Catering Manager / Supervisor (Operations):
Collaborating with clients to understand their catering needs and preferences.
Developing and executing catering plans, including menu selection, logistics, and staffing.
Coordinating with vendors for food and equipment procurement.
Ensuring the timely delivery of catering services.
Supervising and training catering staff, including servers, bartenders, and kitchen ...