17,387 Restaurant incharge Jobs in Secunderabad

Effectively manage the restaurant by ensuring the following: Oversee the Implementation of standards as detailed in the departmental standards and procedures manual Adhere to opening and closing procedures Adhere to bill paying procedures Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on upselling certain products; etc Personally meet and farewell a minimum of 80% of your customers Encourage and motivate staff to provide optimum service during all shifts Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile Develop and implement Promotions Calendar for F&B products in restaurant Manage special event concepts Anticipate market changes and review operations when necessary Conduct competitor analysis Create positive publicity opportunities Manage customer database and utilize effectively Up-sell property facilities Actively pursue cost saving measures Recycle wherever possible Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific Manage wage and beverage cost Forecasting Stock control Analyze food and beverage statistics through point of sale system Works with Superior on manpower planning and management needs Works with Superior in the preparation and management of the Departments budget Perform other responsibilities as required.

Looking for Assistant Restaurant Manager experience - 6 to 7 years salary - upto 45k location - belapur immediate joiners preferred  This role involves scheduling, enforcing health and safety standards, and assisting with hiring and training. Key responsibilities include overseeing shifts, handling customer complaints, and maintaining food quality and service consistency. 

We are looking for a results-driven restaurant manager to meet sales goals by hiring and training competent staff, overseeing kitchen operations, and motivating staff during busy hours. Restaurant managers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff, and gathering feedback from customers. To be successful as a restaurant manager you must have excellent interpersonal skills as well as experience in a restaurant environment. A good restaurant manager is able to multitask and remain calm in stressful situations. Restaurant Manager Responsibilities: Hire and train staff members. Ensure that health and safety protocols are adhered to. Keep a meticulous record of income and expenses. Order ingredients in the correct quantities for the kitchen staff. Communicate with customers to receive feedback and manage complaints. Open and close the restaurant on time. Restaurant Manager Requirements: A high school qualification or equivalent. Experience working in the restaurant industry. Excellent interpersonal skills. Bookkeeping knowledge. Ability to professionally address customer complaints.

Kindly Note This jobs for Spain & Portugal in Europe Not in India. Major Roles and Responsibilities Team Leadership & SupervisionSupervise and coordinate the daily activities of front-of-house (FOH) staff (servers, hosts, cashiers, etc.).Provide clear direction, support, and feedback to ensure excellent performance.Lead by example in maintaining professionalism, punctuality, and a positive attitude.Delegate tasks effectively and ensure responsibilities are carried out. Customer Service ExcellenceEnsure all guests receive high-quality service in a timely, friendly, and professional manner.Resolve customer complaints or concerns efficiently and respectfully.Monitor guest satisfaction and make proactive improvements based on feedback.Maintain a strong presence on the floor during busy periods to support staff and interact with guests. Staff Training & DevelopmentAssist in recruiting, interviewing, and selecting qualified candidates.Train new team members on restaurant procedures, service standards, and safety protocols.Conduct ongoing coaching, performance reviews, and on-the-job training.Promote teamwork and foster a positive work culture. Shift & Schedule ManagementCreate and manage staff schedules to ensure proper coverage for all shifts.Adjust staffing levels based on business needs (peak hours, holidays, events).Monitor attendance, manage break times, and handle shift changes or absences. Operations & Floor ManagementOversee the setup and breakdown of the dining area before and after shifts.Ensure tables are properly cleaned, set, and ready for guests.Monitor food presentation and service speed to maintain restaurant standards.Coordinate effectively with the kitchen and bar teams to ensure smooth service. Inventory & Stock ControlMonitor inventory levels of supplies, utensils, uniforms, and front-of-house items.Assist in placing supply orders and receiving deliveries.Track usage and reduce waste to support cost control measures. Cash Handling & ReportingHandle cash register operations, reconcile cash drawers, and process payments accurately.Ensure cash, credit, and other transactions are handled securely and in compliance with policy.Prepare and submit end-of-day sales and operations reports to management. Health, Safety & Hygiene ComplianceEnforce all food safety, sanitation, and hygiene standards in line with local regulations.Conduct regular inspections of dining areas, restrooms, and equipment.Ensure staff adhere to personal hygiene and safety procedures.Report and address any safety hazards or maintenance issues promptly. Communication & CoordinationMaintain effective communication between front-of-house, kitchen, and management.Attend and contribute to team meetings and briefings.Communicate daily goals, special menu items, or promotions to staff. Sales, Promotions & Guest ExperienceSupport marketing promotions, upselling efforts, and special events.Encourage staff to promote daily specials or new menu items.Aim to improve overall guest satisfaction and increase repeat business.

Restaurant Servers take customers orders, serve their food and drinks, and remove used dinnerware from tables in a timely fashion. Responsibilities highlighted on example resumes of Restaurant Servers include properly serving food and beverages while providing a fun dining experience, and managing opening and closing duties for the restaurant, like prepping and restocking. While applicants do not need to list any formal education on their resumes, educational programs in restaurant operations are available to those who wish to take them.

Role Overview: You will be responsible for overseeing the day-to-day operations of the restaurant, ensuring service excellence, and maintaining financial performance. Your role will involve leading a team, curating guest experiences, and managing event operations to uphold the heritage and luxury standards of the establishment. Key Responsibilities: - Ensure smooth operations in both front of house (FOH) and back of house (BOH) areas. - Monitor guest flow, reservations, and special event coordination. - Uphold hygiene, safety, and statutory regulations compliance. - Interact with high-profile and VIP guests to maintain guest satisfaction levels. - Achieve revenue, cost, and profitability targets through financial planning and analysis. - Lead, train, and motivate managers, chefs, and service staff. - Collaborate with marketing for brand development and partnerships. - Coordinate palace dining events, private banquets, and curated experiences. Qualifications Required: - Previous experience in luxury hospitality and fine-dining establishments. - Strong leadership skills with the ability to motivate and develop teams. - Knowledge of financial management, budgeting, and cost control. - Experience in event management and guest handling. - Excellent communication and interpersonal skills. (Note: The additional details of the company were not provided in the job description.),

Job Description As a Restaurant General Manager at First Fiddle Restaurants, your role will involve overseeing daily restaurant operations in Goa, India. You will be responsible for ensuring high standards in customer service and satisfaction by managing budgets, monitoring profit and loss, supervising staff, and contributing to overall operational efficiency. Your key responsibilities will include: - Proficiency in P&L Management and Budgeting to ensure financial goals are met - Strong focus on Customer Satisfaction and Customer Service to deliver exceptional guest experiences - Experience in Hiring and team management to build and maintain an effective staff - Leadership skills, attention to detail, and organizational ability are essential - Ability to handle operational challenges and ensure compliance with health, safety, and quality standards - Previous experience in restaurant or hospitality management is highly desirable No additional company details were provided in the job description.,

UPCOMING CLIENT INTERVIEW KUWAIT (Premium Restaurant Chain) Hiring in Delhi & Siliguri We are urgently hiring for a leading premium restaurant chain in Kuwait. Interviews will be conducted in Delhi & Siliguri. Open Positions & Salary Range (INR) F&B Supervisor 70,000 to 80,000 Team Leader 60,000 to 70,000 Waiter / Waitress 50,000 to 60,000 Barista 50,000 to 70,000 Bartender 50,000 to 70,000 Service Crew 45,000 to 60,000 Benefits Free Duty Meals Free Accommodation Free Transportation Premium Work Environment Career Growth in International Hospitality Interview Locations Delhi & Siliguri (Exact venue details will be shared with shortlisted candidates) How to Apply Send your CV to: Contact 8826699416 / 8826699417( HR- JAPNEET KAUR ) Eligibility Criteria Experience in hospitality/restaurant operations Good communication skills Age: 21 - 32  preferred Must be ready to relocate to Kuwait

Your Responsibilities:-- Oversee daily restaurant operations and ensure high standards of service.- Manage staff, including training, scheduling, and performance evaluations.- Ensure compliance with health, safety, and hygiene regulations.- Handle customer inquiries, complaints, and feedback professionally.- Maintain inventory, order supplies, and control operational costs.- Collaborate with the kitchen and bar teams to provide seamless service.

Kindly Note This jobs for Spain & Austria in Europe Not in India. Major Roles and Responsibilities Team Supervision and LeadershipAssist the Restaurant Manager in overseeing daily operations and staff performance.Supervise front-of-house (FOH) and/or back-of-house (BOH) teams to ensure smooth service.Motivate and support staff to deliver excellent customer service. Customer Service ManagementEnsure a high standard of guest satisfaction and handle customer complaints or concerns professionally.Interact with customers to gather feedback and build relationships.Resolve service issues promptly to maintain positive experiences. Shift and Floor ManagementManage daily shift schedules, staff rotations, and station assignments.Monitor restaurant flow and coordinate staff activities during peak hours.Ensure timely opening and closing procedures are followed. Inventory and Stock ControlMonitor inventory levels and assist with ordering supplies, food, and beverages.Conduct regular stock checks and reduce waste or theft through efficient control.Coordinate with suppliers and vendors to ensure timely deliveries. Staff Training and DevelopmentTrain new hires in customer service, food safety, and company policies.Conduct ongoing staff coaching and development to maintain high performance.Provide feedback and support for staff growth and improvement. Sales and Revenue SupportMonitor daily sales and help achieve revenue targets.Upsell menu items and promotions to increase profitability.Prepare basic sales reports and shift summaries for management review. Quality and Safety AssuranceEnsure food quality, hygiene, and presentation meet company standards.Enforce compliance with food safety regulations, health codes, and sanitation protocols.Conduct routine cleanliness inspections and staff hygiene checks. POS and Cash HandlingOperate and troubleshoot Point of Sale (POS) systems.Manage cash registers, process payments, and ensure accurate end-of-day cash handling.Reconcile transactions and prepare deposit slips if needed. Conflict and Crisis ManagementMediate conflicts among staff or between staff and customers.Handle emergency situations calmly and according to company policies.Report incidents or accidents to senior management promptly. Support in Administrative TasksAssist the Restaurant Manager with scheduling, payroll inputs, and performance reviews.Help implement company policies, procedures, and marketing strategies.Maintain logs, records, and compliance documentation.

We are looking for a knowledgeable Accounting Manager who can lead and motivate accounting staff members and increase department accuracy and efficiency. The Accounting Manager will delegate, supervise, and participate in accounting department tasks, oversee the recording, tracking, and reporting of financial information, hire, train, and motivate accounting staff members, develop and implement department controls and procedures, and ensure that the department operates efficiently without sacrificing accuracy. To succeed as an Accounting Manager, you should be analytical, detail-oriented, and honest. The ideal Accounting Manager should possess excellent leadership and interpersonal skills as well as a strong understanding of accounting and management principles and financial legislation Accounting Manager Responsibilities: Hiring, training, and motivating accounting staff members while supervising and delegating department tasks. Evaluating, developing, and improving department controls, systems, and procedures that increase accuracy and efficiency. Overseeing the daily activities of the accounting department and ensuring that all major projects, month-end, and year-end reports are completed accurately and on time. Ensuring that all accounting processes align with GAAP and current financial legislation. Analyzing financial data and creating reports for management, stakeholders, and external parties, such as vendors or lenders

We are looking for a results-driven restaurant manager to meet sales goals by hiring and training competent staff, overseeing kitchen operations, and motivating staff during busy hours. Restaurant managers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff, and gathering feedback from customers. To be successful as a restaurant manager you must have excellent interpersonal skills as well as experience in a restaurant environment. A good restaurant manager is able to multitask and remain calm in stressful situations. Restaurant Manager Responsibilities: Hire and train staff members. Ensure that health and safety protocols are adhered to. Keep a meticulous record of income and expenses. Order ingredients in the correct quantities for the kitchen staff. Communicate with customers to receive feedback and manage complaints. Open and close the restaurant on time.

URGENT HIRING !!!For more information call or whatsapp - 8527600240 location's : Canada , Australia , New Zealand ( Not In India )Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc   take responsibility for the business performance of the restaurant analyse and plan restaurant sales levels and profitability organise marketing activities, such as promotional events and discount schemes prepare reports at the end of the shift/week, including staff control, food control and sales create and execute plans for department sales, profit and staff development set budgets or agree them with senior management plan and coordinate menus, working closely with the head chef help develop a wine list coordinate the operation of the restaurant ensuring that kitchen, bar and waiting staff are working as a team recruit, train, manage and motivate staff , with a strong focus on delivering excellent customer service respond to customer queries and complaints meet and greet customers, organise table reservations and offer advice about menu and wine choices maintain high standards of quality control, hygiene, and health and safety, including ensuring good food safety practices are followed check stock levels, order supplies and prepare cash drawers and petty cash comply with licensing laws and other legal requirements.

Job descriptionA restaurant captain oversees daily dining operations to ensure an excellent guest experience by supervising staff, managing service flow, handling guest complaints, and maintaining cleanliness and safety standards. Key duties include training and delegating tasks to the service team, coordinating with the kitchen, ensuring menu knowledge is shared, and promoting sales through up selling and guest interaction. Key Responsibilities    Guest Service & Satisfaction:        Greet guests, provide menus, and offer recommendations.        Resolve guest inquiries, concerns, and complaints professionally and promptly.        Build customer loyalty and gather feedback for service improvement.     Staff Supervision & Training:        Supervise, train, and motivate service staff (servers, hosts).        Assign duties and ensure staff adhere to dress codes and service standards.        Foster a positive and collaborative work environment.     Operations Management:        Oversee daily dining room operations and coordinate with the kitchen for efficient service.        Manage reservations, table assignments, and the smooth flow of food and drink orders.        Monitor inventory of dining essentials like cutlery, glassware, and linens.     Quality & Hygiene Control:        Ensure high standards of cleanliness, hygiene, and presentation in the dining area.        Monitor adherence to safety regulations and restaurant policies.     Sales & Marketing:        Promote and up sell menu items, beverages, and special promotions to increase revenue.        Inform staff about daily specials and items that are sold out. 

Location: Nashik Department: Operations Industry: Multi-Cuisine Veg/Non-Veg Restaurant with Bar Experience: 24 years (preferred) Role Overview The Restaurant Captain is responsible for managing the dining floor operations, ensuring excellent guest service, supervising service staff, and maintaining smooth coordination between the kitchen, bar, and service team. The Captain acts as the face of the restaurant, ensuring guest satisfaction and maintaining service standards. Key Responsibilities Guest Service & Experience Welcome guests, understand their preferences, and ensure high-quality dining experience. Handle guest complaints professionally and resolve issues promptly. Ensure accurate order taking and timely service delivery. Ensure upselling of specials, beverages, combos, and high-value items. Floor & Team Management Oversee waiters, runners, and support staff during service hours. Allocate tables and staff responsibilities for efficient operations. Oversee cleanliness, table set-ups, cutlery/glassware standards, and ambiance. Ensure bar orders are managed smoothly with coordination between bar staff and service team. Operations & Coordination Coordinate with kitchen and bar for smooth order flow and timely service. Check KOT/BOT accuracy and ensure minimal errors. Monitor stock of service itemscutlery, glasses, napkins, menus, and POS functioning. Assist with daily opening and closing checklists. Sales & Upselling Train team on menu knowledge, pairing, add-ons, and suggestive selling. Ensure daily upsell targets for beverages and signature dishes are met. Compliance & Hygiene Ensure hygiene and safety standards are followed on the floor and bar area. Ensure staff follow grooming standards, dress codes, and behavior protocols. Reporting Prepare daily shift reports and pass on information to the next shift. Report maintenance or operational issues to management. Candidate Requirements Minimum 24 years experience in a multi-cuisine restaurant (bar experience is a plus). Strong communication and customer-handling skills. Knowledge of POS systems, KOT/BOT processes. Ability to lead and motivate a team. Presentable, disciplined, and service-oriented. Ability to work flexible hours, weekends, and peak seasons.

As an Operations Manager, you will play a crucial role in the smooth functioning of the restaurant. Your responsibilities will include: - Planning, organizing, and supervising day-to-day restaurant activities to ensure efficient operations. - Ensuring cleanliness, hygiene, and safety standards are consistently maintained to provide a safe environment for both customers and staff. - Overseeing opening and closing procedures to ensure a seamless start and end to each day. In terms of Customer Service, you will be expected to: - Monitor service quality to ensure guest satisfaction and address any issues promptly. - Handle customer complaints professionally to maintain a positive dining experience. - Promote a welcoming atmosphere and ensure a positive experience for all patrons. Regarding Staff Supervision & Training, you will be responsible for: - Supporting in hiring, onboarding, scheduling, and managing staff effectively. - Training employees on service standards, policies, and safety procedures to maintain high-quality service. - Motivating and guiding team members to deliver excellent service consistently. In terms of Financial & Inventory Management, your duties will include: - Assisting in managing budgets, sales targets, and cost control to ensure financial stability. - Monitoring inventory levels, ordering supplies, and minimizing wastage to optimize resources. - Tracking daily sales and preparing performance reports as required. When it comes to Compliance & Safety, you will be required to: - Ensure all staff adhere to food safety and hygiene regulations to maintain a safe environment. - Adhere to company policies, health, and labor laws to ensure compliance. - Conduct regular checks on equipment and facility maintenance to prevent any issues. Skills & Qualifications: - Prior experience in restaurant or hospitality management (usually 2-3 years). - Strong leadership, communication, and people management skills. - Excellent customer service orientation. - Knowledge of food safety standards and POS (Point of Sale) systems. - Ability to handle stress and work in a fast-paced environment. - Flexibility to work evenings, weekends, and holidays. Please note that this is a full-time, permanent position with benefits such as food provided and paid sick time. The work location is in person.,

Role Overview: You will be joining Prasuk Jain Hospitality Private Limited, a company driven by innovation and poised to challenge norms in the hospitality and entertainment industry. With a diverse portfolio nationwide, the company aims to provide unique and memorable experiences to its customers. One of the establishments under the company's umbrella is Luna et Sol in Lower Parel, where you will be part of a team that creates an ever-changing and unforgettable environment for guests. Another venue is The Game Palacio in Lower Parel and Bandra, which offers a curated escape blending elegance and thrill for visitors. Key Responsibilities: - Supervise day-to-day activities in the food and beverage outlets - Develop innovative programs and promotions to increase guest patronage and revenue - Assist in financial budgeting operations to maximize profitability Qualifications: - Minimum of 1-2 years" experience in full-service restaurant management - Flexibility in working hours and willingness to cover shifts as necessary - Strong ability to multi-task, organize, and prioritize work efficiently (Note: Additional details about the company were not provided in the job description.),

As the Chief Hospitality Officer (CHO) at Brik Oven, you will be responsible for driving the hospitality experience by leading teams, championing culture, and ensuring financial and operational excellence. You will play a central role in shaping the Brik Oven journey by focusing on the following key responsibilities: - Lead, mentor, and inspire teams to consistently deliver exceptional guest experiences. - Foster a positive, high-performance culture rooted in respect, ownership, and teamwork. - Design and oversee training programs to enhance technical skills, service standards, and leadership development. - Drive employee engagement initiatives to strengthen belonging and recognition. - Own outlet and cluster P&L performance, analyze trends, identify opportunities, and optimize costs. - Ensure consistent, high-quality service standards across outlets. - Build and implement strategies to enhance the guest experience at every touchpoint. - Drive sales growth through innovative hospitality initiatives. - Collaborate with leadership to identify new opportunities and market expansion. Qualifications Required: - Bachelors degree in Hospitality, Business Administration, or related field. - 5+ years of progressive leadership experience in hospitality or restaurant management. - Strong expertise in financial management, P&L, and COGS optimization. - Demonstrated ability to lead culture-building, training, and development initiatives. - Excellent communication and interpersonal skills with a people-first mindset. - Proven success in driving guest satisfaction and business growth. The company offers: - Opportunity to shape and lead hospitality excellence in one of Bangalore's most loved F&B brands. - A culture that values learning, teamwork, and recognition. - Competitive compensation and career growth opportunities. - A chance to create impact through culture, training, and guest delight every single day.,

Role Overview: As the ideal candidate for this role, you should have a passion for food and beverage and possess the ability to effectively connect with both guests and staff. You are expected to embody the core value of "TEAM" and showcase natural leadership qualities. Your primary focus will be on ensuring the highest levels of hospitality while leading service on the restaurant floor. Key Responsibilities: - Supervising day-to-day activities in the food and beverage outlets - Creating innovative programs and promotions to increase guest patronage and drive revenue - Involvement in financial budgeting operations to maximize profitability Qualification Required: - At least 1-2 years of experience in full-service restaurant management - Flexibility with working hours and willingness to cover shifts as needed - Strong abilities to multi-task, organize, and prioritize work Additional Company Details: N/A,

You will have an opportunity to join Pyramid Global Hospitality as the Restaurant Manager at OKANA Resort & Indoor WaterPark. As a part of the opening team, you will contribute to creating exceptional guest experiences and shape your career aspirations in a world-class destination. Your role will involve overseeing restaurant operations, working closely with the culinary team, and ensuring an exciting and memorable guest experience at Curveball Kitchen. **Role Overview:** As the Restaurant Manager at OKANA Resort & Indoor WaterPark, your main responsibility will be to support the Director of Restaurants in ensuring that the service and food meet customer expectations. You will work closely with the culinary team and service staff to deliver exceptional guest experiences at Curveball Kitchen. Your role will also involve staff selection, training initiatives, and financial performance management. **Key Responsibilities:** - Assist in achieving budgeted revenue and labor expenses - Demonstrate positive leadership characteristics to inspire employees - Maintain food handling compliance with sanitation laws - Ensure compliance with all Pyramid Global Hospitality policies and procedures - Investigate and resolve food quality and service complaints - Maintain clean and organized work areas - Manage in compliance with local, state, and federal laws and regulations - Promote employee empowerment and satisfaction - Select, train, supervise, develop, discipline, and counsel employees - Implement and maintain local and corporate sales and marketing plans - Conduct performance appraisals and develop financial operating plans - Maintain inventory control and menu development - Participate in the development of the annual budget - Annually shop competitors **Qualifications Required:** - Bachelor's Degree in Hospitality Management or related field - 3+ years of experience in restaurant management, including independent restaurants - Understanding of financial data impacting restaurant performance - Strong cost control background - Sound time management skills - Passion for customer service - Fluency in English - Relevant Food & Beverage certifications Join OKANA Resort & Indoor WaterPark, a part of Pyramid Global Hospitality, a leading hospitality company with a commitment to putting people first. Enjoy competitive wages, a people-first culture, health insurance, retirement savings, growth opportunities, paid time off, a festive environment, and perks & discounts.,