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,****** – $88,****** per year
Work Location: In person
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📌 Restaurant Manager (Brisbane)
🏢 NAN
📍 Brisbane