Restaurant Manager - Stallion Enterprise - Seychelles, East Africa

Overview: The Manager oversees all aspects of the restaurant's operations, ensuring high-quality service, customer satisfaction, and profitability. They manage staff, handle administrative tasks, maintain inventory, and uphold health and safety standards. A successful Manager is a leader with excellent communication, organizational, and problem-solving skills, dedicated to creating an exceptional dining experience for patrons.

Responsibilities:

Staff Management:

• Supervise staff members, including servers, chefs, and kitchen assistants.
• Schedule employee shifts and assign duties according to workload and expertise.
• Conduct performance evaluations and provide feedback to improve staff performance.
• Address any staff-related issues or conflicts promptly and professionally.

Customer Service:

• Ensure a high level of customer satisfaction by maintaining quality service standards.
• Interact with customers to obtain feedback and address any concerns or complaints.
• Implement strategies to enhance the dining experience and attract repeat business.

Operations Management:

• Oversee day-to-day operations, including opening and closing procedures.
• Monitor inventory levels and order supplies to ensure adequate stock.
• Coordinate with suppliers and vendors to negotiate pricing and maintain relationships.
• Develop and implement cost-control measures to optimize profitability.

Menu Development and Pricing:

• Collaborate with chefs to develop and update the menu, incorporating traditional Indian dishes and innovative creations.
• Determine pricing strategies based on food costs, competition, and target market.
• Monitor menu performance and adjust offerings as needed to meet customer preferences.

Health and Safety Compliance:

• Ensure compliance with food safety regulations and sanitation standards.
• Conduct regular inspections of the kitchen and dining areas to maintain cleanliness and hygiene.
• Train staff on proper food handling and safety procedures.
• Address any health or safety issues promptly to mitigate risks.

Financial Management:

• Analyze sales data and trends to identify opportunities for growth and improvement.
• Liaise with accounts team to ensure proper booking keeping

Requirements:

• Proven experience as a manager, preferably in Indian cuisine.
• Excellent knowledge of Indian cuisine, ingredients, and cooking techniques.
• Strong leadership and interpersonal skills.
• Ability to multitask and work efficiently in a fast-paced environment.
• Proficiency in inventory management and cost-control methods.
• Familiarity with health and safety regulations.
• Exceptional communication and customer service skills. Must be fluent in English and Tamil.
• Bachelor's degree in hospitality management or related field preferred.

Duties and responsibilities may vary depending on the specific needs of the restaurant.

Benefits:

• Monthly Salary
• Work Permit: Paid by the company
• Food: Can eat from the Restaurant
• Accommodation: Provided by the company
• Transport to Work: Provided by the company
• Working Hours: 6 days a week 10am - 10pm One day off
• Initial Travel: Candidate to bear the cost of the ticket to Seychelles
• Company will provide a return ticket only upon successful completion of two years.

Leave Policy:

• After two years of service:
• 42 days of leave
• Leave salary included

Important Terms:

• If the candidate decides to leave or faces disciplinary action requiring termination before completing two years, the cost of the return ticket will be borne by the candidate.

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