South Indian Cuisine Specialist

• Key Responsibilities:
• Manage and supervise restaurant staff, including servers, cooks, and kitchen staff, ensuring adherence to established service and quality standards.
• Ensure excellent customer service by addressing inquiries and resolving complaints.
• Conduct training sessions for new and existing staff on service protocols, menu knowledge, and customer interaction.
• Monitor and manage inventory levels, ensuring sufficient stock of ingredients, supplies, and equipment.
• Maintain high standards of food quality, presentation, and hygiene in compliance with health and safety regulations.
• Create and manage staff schedules to ensure adequate coverage during peak hours and special events.
• Collaborate with the head chef to develop and update the menu, incorporating authentic South Indian dishes and seasonal specials.
• Assist in budgeting, cost control, and financial reporting to maximize profitability.
• Ensure compliance with all local, state, and federal regulations, including health and safety standards.
• Qualifications:
• Experience: Minimum of 6-10 years of experience in a supervisory role within the restaurant industry, preferably in a South Indian restaurant.
• Education: A diploma or degree in Hospitality Management, Culinary Arts, or a related field is preferred.
• Skills: Strong leadership, communication, and interpersonal skills. Proficiency in restaurant management software is a plus.
• Knowledge: In-depth understanding of South Indian cuisine, ingredients, and cooking techniques.
• Personality: Friendly, approachable, and customer-focused with a passion for delivering exceptional dining experiences. Read more