Turkish and Indian Cuisine Restaurant Manager

Roles & Responsibilities

A Restaurant Manager for a Turkish and Indian cuisine establishment is responsible for the daily operations, staff leadership, and financial management of a restaurant specializing in both cuisines , ensuring quality service and food standards while coordinating with the kitchen team to maintain consistency in both the Turkish and Indian culinary offerings. This role typically requires strong leadership, exceptional customer service skills, and experience in managing a diverse team within the hospitality sector.

Key Responsibilities

• Operational Management : Overseeing daily front-of-house and back-of-house operations to ensure a smooth and efficient dining experience.
• Staff Leadership : Leading, supervising, and developing the restaurant team, including coordinating with chefs and training junior staff in both Turkish and Indian cooking techniques.
• Customer Service : Delivering exceptional and consistent dining experiences, ensuring customer satisfaction and addressing any issues that arise.
• Quality Control : Maintaining high standards of food quality and presentation, ensuring both Turkish and Indian dishes are prepared to the highest standards.
• Cost Control : Managing food and beverage costs, budgeting, and inventory to ensure profitability and meet financial targets.
• Event Management : Potentially organizing big events and catering services to expand business and reach new customer segments.

Required Skills & Experience

Tell employers what skills you have

Customer Service Skills

Leadership

Cooking

Financial Management

Interpersonal Skills

Food Quality

Business Acumen

Exceptional Customer Service

Financial Acumen

PowerPoint

Inventory Management

Office Software

Budgeting

Customer Satisfaction

Catering

Hospitality