Operation manager

The responsibilities of an Operations Manager for a vegetarian South Indian restaurant include overseeing daily operations to ensure efficiency and profitability, managing staff by hiring, training, mentoring, and scheduling, and ensuring high standards of food quality, hygiene, and customer service. They handle inventory management, coordinate with vendors for fresh ingredients, and monitor financial performance including budgeting, cost control, and reporting. Compliance with health and safety regulations is critical, along with resolving customer complaints professionally. They also support marketing and promotional efforts to attract and retain customers, work closely with kitchen staff to maintain authentic South Indian cuisine, and implement menu innovations. Additionally, the manager conducts regular staff meetings, training sessions, financial reviews, vendor negotiations, and aligns operations with strategic goals. They use tools like POS systems, inventory software, and scheduling templates to streamline workflows.

Key duties are:

• Oversee all restaurant operations day-to-day.
• Manage employee recruitment, training, and performance.
• Ensure food quality and hygiene standards meet regulations.
• Monitor inventory, order ingredients, and manage vendor relations.
• Financial oversight: budgeting, expense control, sales tracking.
• Customer service management and complaint resolution.
• Plan and support marketing, promotions, and events.
• Coordinate with kitchen for authentic South Indian vegetarian dishes.
• Use management software for scheduling, inventory, sales.
• Ensure compliance with legal and safety standards.

1. Host and attend meetings for staff training and strategic planning.