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The Restaurant Manager is responsible for leading and managing the restaurant. The main goal is to control the operating costs and provide high quality experience to the customers. With a positive attitude, the Manager should demonstrate leadership grounding in core “Godavari” values, you will need to set clear expectations, keep the lines of communication open and reward great performances.
The Sous Chef is responsible for leading the kitchen team in the chef's absence. Should Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. Should oversee and organize the kitchen stock and ingredients. Also should be proactive to hire and train the new kitchen employees to restaurant and kitchen standards.
The Line cook is responsible for preparing the food using the recipes and the menu items created by the Head chef and should be able to be a Team player and help to run the kitchen smoothly.