Restaurant General Manager

Job Description Restaurant Manager

Location: Khammam, Telangana
Department: Restaurant Operations
Reports To: Operations Manager / Management

Key Roles & Responsibilities

1. Restaurant Operations: Manage daily opening, closing, service, kitchen coordination, and overall restaurant functioning.
2. Sales & Revenue: Achieve monthly sales targets, improve average billing through upselling, and increase repeat customers.
3. Food Cost & Inventory: Control food costs, wastage, portion sizes, stock levels, and unauthorised consumption.
4. Customer Experience: Ensure excellent hospitality, resolve complaints, monitor customer feedback, and maintain service standards.
5. Staff Management: Supervise staff attendance, grooming, duty rosters, discipline, training, and productivity.
6. Cash & Billing: Ensure accurate POS billing, daily cash reconciliation, payment verification, and control over discounts and complimentary bills.
7. Food Quality & Hygiene: Maintain food quality, cleanliness, food safety, and compliance with applicable FSSAI requirements.
8. Maintenance: Ensure the upkeep of furniture, equipment, ambience, and other restaurant assets.
9. Daily Reporting: Submit sales reports, stock reports, wastage details, staff attendance, and cash reconciliation to management.

Key Performance Indicators (KPIs)

• Achievement of monthly sales targets.
• Food cost and wastage control.
• Customer satisfaction and online ratings.
• Staff productivity and discipline.
• Inventory accuracy and cash reconciliation.
• Hygiene and operational compliance.

Qualifications & Experience

• Graduate preferred; hospitality qualification is an advantage.
• 3–5 years of restaurant experience, with managerial experience preferred.
• Knowledge of restaurant operations, food costing, inventory, POS billing, and customer service.
• Strong leadership, communication, and problem-solving skills.

Accountability

The Restaurant Manager is responsible for the outlet’s sales, profitability, customer satisfaction, staff performance, inventory control, hygiene, and overall operational efficiency.