Operational Leadership
Oversee daily operationsacross the front-of-house and kitchen environments.
Coordinate with Head Chefson menu design, dietary requirements and daily food preparation levels.
Manage inventory levelsfor specialized Indian spices, basmati rice, and imported goods, ensuring strict cost-of-goods-sold (COGS) control.
Maintain hygiene standardsin accordance with local food safety and workplace health regulations.
Staff & Team Management
Recruit, onboard, and trainfloor staff on traditional Indian dining etiquettes and hospitality service standards.
Design weekly staff rosters.
Foster open communicationbetween front servers and kitchen staff to ensure seamless order flow.
Guest Experience & Marketing
Greet patrons warmlyand accurately explain traditional dishes, spice levels,



and ingredient profiles to guests.
Resolve guest complaintsprofessionally regarding service delays or food preparation queries.
Execute marketing strategiessuch as catering for regional festivals (e.g., Diwali, Eid) and managing online delivery platform setups.
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Financial Administration
Achieve financial targetsby tracking daily expenses, monitoring overall budgets, and maximizing table turnover rates.
Utilize POS systemsand back-end booking platforms to generate sales reports and manage table reservations
Pay: $58,****** – $88,****** per year
Work Location: In person
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📌 Restaurant Manager (Queensland)
🏢 NAN
📍 Queensland