Operational Leadership

- Oversee daily operations across the front-of-house and kitchen environments.
- 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

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📌 Restaurant Manager (Brisbane)
🏢 NAN
📍 Brisbane