Buffalo Wild Wings

Jubilee Hills, Hyderabad

Team Management & Leadership:Supervising and leading the F&B service team, including servers, bartenders, and other staff.Assigning tasks and responsibilities to team members.Providing guidance, training, and support to the team.Fostering a positive and collaborative work environment.Conducting pre-shift briefings and staff development. Guest Service:Ensuring excellent customer service and guest satisfaction.Addressing and resolving guest complaints and concerns efficiently.Maintaining a strong presence on the floor, interacting with guests to enhance their dining experience.Promoting and ensuring guest satisfaction through attentive service. Operational Management:Overseeing the setup, operation, and closing procedures of the outlet.Ensuring the cleanliness, hygiene, and safety of the dining area.Coordinating with kitchen staff for timely and accurate order delivery.Managing inventory levels and assisting with ordering supplies.Monitoring and controlling costs related to food and beverage service.Enforcing hygiene regulations and safety standards.

1. Staff Management:Recruiting, Hiring, and Training:Restaurant managers are involved in finding, interviewing, and onboarding new employees, ensuring they understand restaurant procedures and expectations. Scheduling and Staffing:Creating and managing staff schedules to ensure adequate coverage while adhering to labor laws and budget constraints. Performance Management:Evaluating employee performance, providing constructive feedback, and addressing any performance issues through coaching or disciplinary actions. Conflict Resolution:Mediating conflicts between staff members and addressing customer complaints effectively. Maintaining Morale:Fostering a positive work environment and promoting teamwork among staff. 2. Operational Management:Overseeing Daily Operations:Ensuring the restaurant runs smoothly, from opening to closing, including front-of-house and back-of-house operations. Inventory Management:Managing stock levels, ordering supplies, and minimizing waste to control costs. Food Safety and Hygiene:Maintaining high standards of food safety and hygiene, adhering to health and safety regulations, and conducting regular inspections. Customer Service:Ensuring excellent customer service, handling complaints, and addressing customer feedback to improve the dining experience. 3. Financial Management:Budgeting and Cost Control:Developing and managing the restaurant's budget, tracking expenses, and identifying areas for cost reduction. Sales and Revenue Management:Analyzing sales data, developing strategies to increase revenue, and monitoring financial performance. Payroll and Accounting:Managing payroll, handling cash flow, and ensuring accurate financial records.