Operational Leadership
Oversee daily operations across the front-of-house and kitchen settings.
Coordinate with Head Chefs on menu design, dietary requirements and daily food preparation levels.
Manage inventory levels for specialized Indian spices, basmati rice, and imported goods, ensuring strict cost-of-goods-sold (COGS) control.
Maintain hygiene standards in accordance with local food safety and workplace health regulations.

Staff & Team Management
Recruit, onboard, and train floor staff on traditional Indian dining etiquettes and hospitality service standards.
Design weekly staff rosters.
Foster open communication between front servers and kitchen staff to ensure seamless order flow.

Guest Experience & Marketing
Greet patrons warmly and accurately explain traditional dishes, spice levels,



and ingredient profiles to guests.
Resolve guest complaints professionally regarding service delays or food preparation queries.
Execute marketing strategies such as catering for regional festivals (e.g., Diwali, Eid) and managing online delivery platform setups. [1, 2, 3, 4, 5]

Financial Administration
Achieve financial targets by tracking daily expenses, monitoring overall budgets, and maximizing table turnover rates.
Utilize POS systems and back-end booking platforms to generate sales reports and manage table reservations

Pay: $58,722.90 – $88,163.11 per year

Work Location: In person

📌 Restaurant Manager Saint Lucia
🏢 Roti Chai (ANJANYASH
📍 Saint Lucia