Restaurant Manager karigari

Company Description Fotomic is a growing hospitality brand focused on delivering memorable dining experiences through quality food, efficient service, and a welcoming atmosphere. The company values creativity, consistency, and strong operational standards in its restaurant concepts. Team members are encouraged to take ownership of their work, collaborate effectively, and contribute ideas that enhance guest satisfaction. Fotomic aims to build a positive work environment where professional development and long-term careers in hospitality are supported. The organization is committed to maintaining high standards of cleanliness, safety, and customer care across all locations.
Role Description The Restaurant Manager (Karigari) at Fotomic is a full-time, on-site role based in Indore. This role is responsible for overseeing daily restaurant operations, including managing staff schedules, supervising front-of-house and back-of-house activities, and ensuring smooth service throughout the day. The Restaurant Manager monitors food and beverage quality, maintains hygiene and safety standards, and resolves guest concerns promptly to ensure high levels of customer satisfaction. The role includes hiring and training team members, conducting performance feedback, and fostering a supportive, inclusive culture. The Manager also handles basic administrative tasks such as inventory checks, cost control, and coordination with senior management to meet business and service goals.
Qualifications
Strong focus on Customer Satisfaction and Customer Service, with the ability to handle guest feedback and resolve issues effectively.
Experience in Hiring and team management, including training, coaching, and supervising diverse staff members.
Excellent Communication skills for interacting with guests, staff, and management, and for clear reporting and instructions.
Practical knowledge of Food & Beverage operations, including menu understanding, quality control, and service standards.
Previous experience as a Restaurant Manager or in a supervisory role in hospitality or food service.
Ability to work flexible hours, including evenings, weekends, and holidays as required by restaurant operations.
Strong organizational and problem-solving skills, with attention to detail and a hands-on approach.
Basic understanding of inventory management, cost control, and compliance with local health and safety regulations.

Work arrangement
No