Chennai

Roles & Responsibilities Service Supervision: Lead waiters, take KOT, ensure proper table service Customer Handling: Welcome guests, take orders, handle complaints, billing queries Floor Management: Seating arrangement, table setup, cleanliness of dining area Quality Control: Ensure food quality, quick service, and FSSAI hygiene standards Team Coordination: Coordinate between kitchen, billing, and waiters Upselling: Suggest specials, combos to increase sales Closing: Cash tally support, closing checklist, report to Manager/Supervisor Requirements Experience: 2-4 years as Waiter/Senior Waiter/Captain in restaurant/hotel Education: 10th/12th minimum. Any degree preferred but not mandatory Skills: Good communication, billing software, customer service, South Indian menu knowledge is a plus

Chennai

Roles & Responsibilities Fire & Safety: Ensure fire extinguishers, alarms, exits are working. Conduct fire drills Food Safety: Check FSSAI, hygiene standards, kitchen cleanliness, PPE usage Staff Training: Train staff on safety, first aid, gas leakage, accident prevention Equipment Check: Daily check of gas lines, electrical points, chimneys, exhaust Incident Reports: Maintain accident/near-miss register and report to Manager Compliance: Ensure A2B SOP, health department & safety audit compliance Store Safety: Check storage of LPG, chemicals, and hazardous materials safely Coordination: Work with Store Keeper, Manager, and Maintenance team Requirements Experience: 2-5 years in Hotel/Restaurant/Food Industry safety preferred Education: 10th/12th minimum. Diploma in Industrial Safety / Fire & Safety preferred but not mandatory Skills: Knowledge of fire safety, first aid, FSSAI rules, good communication

Chennai

Roles & ResponsibilitiesTeam Management: Supervise waiters, cleaners, and service staff Customer Service: Handle customer complaints and ensure service quality Operations: Opening/closing checklist, billing, KOT, table management Hygiene & Quality: Ensure food quality, cleanliness and FSSAI standards Reporting: Daily sales, wastage, staff attendance report to Manager/Cluster Manager Training: Train new staff on service standards Inventory: Coordinate with Store Keeper for stock and indents Requirements Experience: 2-4 years in restaurant/hotel supervision preferred Education: 10th/12th minimum. Any degree preferred but not mandatory Skills: Good communication, billing software, team handling

Chennai

Roles & Responsibilities: Inventory Management: Receiving, checking and storing all raw materials, groceries, oils, packaging materials Stock Control: Maintain daily stock register, FIFO method, prevent wastage and pilferage Indent & Procurement: Raise daily/weekly indents to central kitchen / vendors based on consumption Quality Check: Ensure quality, expiry dates, and proper storage of all itemsIssue to Kitchen: Issue materials to kitchen and service team as per requirement with proper records Billing & Records: Maintain GRN, issue slips, wastage register, and stock reportsCleanliness: Keep store area clean, organized and follow food safety/hygiene standardsCoordination: Coordinate with Manager, Chef, and Accounts for stock reconciliation

Chennai

The Restaurant Manager oversees all daily operations to ensure exceptional guest experience and smooth business performance. Responsibilities include managing staff hiring, training, and scheduling, maintaining food quality and service standards, controlling inventory and costs, and ensuring compliance with health, safety, and licensing regulations. The role involves handling customer feedback and complaints, monitoring sales and budgets, implementing marketing promotions, and coordinating with kitchen and front-of-house teams. Strong leadership, problem-solving, and communication skills are essential, along with the ability to work under pressure, manage multiple priorities, and drive profitability while upholding brand standards. Prior experience in hospitality management and knowledge of POS systems is preferred.