Service And Kitchen Manager

We are seeking an experienced Service and Kitchen Manager to oversee the daily operations of both the front-of-house service team and the kitchen. The ideal candidate will ensure exceptional customer service, maintain food quality standards, supervise staff, manage inventory, and ensure smooth restaurant operations.

Key Responsibilities

Manage the day-to-day operations of the restaurant, including both service and kitchen functions.

Supervise and guide service and kitchen staff to ensure efficient operations.

Ensure excellent customer service and handle customer feedback or complaints professionally.

Monitor food preparation, presentation, and quality to meet company standards.

Maintain cleanliness, hygiene, and food safety in accordance with FSSAI guidelines.

Prepare staff schedules and ensure adequate manpower during shifts.

Monitor inventory, stock levels, and coordinate with vendors for timely procurement.

Oversee billing, cash handling, and daily sales reports.

Train new employees and ensure adherence to company policies and SOPs.

Coordinate with management to improve operational efficiency and customer satisfaction.

Requirements

Graduate or Diploma in Hotel Management or a related field (preferred).

Minimum 3–5 years of experience in restaurant, café, or hospitality operations.

Strong leadership and team management skills.

Good communication and customer service skills.

Knowledge of kitchen operations, inventory management, and POS systems.

Ability to work in rotational shifts, weekends, and public holidays.

Job Type

Full-time

Preferred Skills

Restaurant Operations

Team Leadership

Customer Service

Kitchen Management

Inventory & Stock Control

Food Safety & Hygiene

Billing & POS Management

Problem Solving & Time Management