Home / HOT JOBS / Restaurant Manager | F&B Service Head | Madurai
We need Restaurant Manager for full time basis in Restaurant ,Madurai Airport. This hotel group has already presence in hospitality industry from last 10 years with the restaurants at all domestic and international airports in India. Our client company is running several snack bars, Airport food canteen and Premium restaurant lounge in Madurai airport.
Restaurant Manager( F&B Service Head)
10 yrs relevant experience
Best in the Industry
Below are the details of staff and nature of duty, and quality features which we require in particular candidate –
Restaurant manager( F&B Service Head)
Total Vacancy – 01
Age limit- 30 – 45 years
Gender-Male/Female any Salary – 35000 to 45000/- per month
Duty Place- Madurai Airport
Qualification- MBA, BHM or MHM
Experience – Minimum 8-10 years’
work experience in relevant field.
Reports to General Manager,
Working hours – 9 hours (including break but should be available 24×7)
Skills & Qualities: Social perceptiveness, Courtesy, Coordination, and Service oriented, Negotiation, Flexibility, and Detail oriented.
Commercial awareness and should have leadership qualities.
The Restaurant Manager Should have vast knowledge in kitchen, preparation of food, knowledge of restaurant kitchen equipment’s Problem-solving skills.
Good interpersonal skills.
Teamwork skills , Multi-tasking skills
Should have Valid Passport of India, issue after 2015 or local police verification. (Please note:-His/her can also apply for the same after selection process).
Immediate Joinees preferred. Full time position.
The Restaurant Manager Will be responsible for operations of Restaurant (F&B service) in Madurai airport .
Ensure optimum operational efficiency of unit by coordinating with various functions to achieve target growth & profitability and maximize internal & external customer satisfaction.
Ensuring operations are running in a streamlined fashion leading to best customer experience and enabling a motivating environment for staff in Restaurant (F&B service unit) at airport.
To optimize expenditure by cutting costs and enhance profit margins.
Recruiting, training and supervising staff.
Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.
Promoting and marketing the business
Overseeing stock levels and ordering supplies.
The Restaurant Manager must Respond to complaints of customers/passengers about products and services or Customer Feedback Service means.
He/she should have capability to resolve any customer issues or complaints with courtesy