Restaurant Manager

Restaurant Manager (RM) Job Description

Position: Restaurant Manager (RM)

Department: Operations
Reporting To: General Manager / Operations Manager / Owner
Location: As per outlet requirement

Job Summary

The Restaurant Manager is responsible for overseeing the overall restaurant operations, ensuring exceptional guest experiences, maintaining service standards, managing the team, and achieving business targets while controlling costs and maximizing profitability.

Key Responsibilities

Operations Management

• Manage day-to-day restaurant operations and ensure smooth service.
• Maintain high standards of food quality, service, hygiene, and ambience.
• Monitor opening and closing procedures of the outlet.
• Ensure compliance with company SOPs and statutory regulations.

Guest Relations

• Welcome and engage with guests to enhance their dining experience.
• Address guest concerns, complaints, and feedback professionally.
• Build strong relationships with regular and VIP guests.
• Ensure consistent delivery of excellent hospitality standards.

Team Management

• Recruit, train, mentor, and supervise restaurant staff.
• Prepare duty rosters and manage manpower efficiently.
• Conduct regular briefings and performance evaluations.
• Foster teamwork and maintain employee discipline and motivation.

Sales & Revenue

• Drive sales through upselling and promotional activities.
• Monitor daily sales performance and implement strategies to achieve targets.
• Analyze reports related to revenue, covers, average spend, and guest feedback.
• Coordinate with the marketing team for events and promotions.

Inventory & Cost Control

• Monitor food and beverage costs and control wastage.
• Oversee inventory management and stock audits.
• Ensure proper ordering and vendor coordination.
• Maintain optimal stock levels and reduce pilferage.

Financial Responsibilities

• Handle petty cash, billing discrepancies, and daily cash reconciliation.
• Review P&L statements and identify opportunities for improving profitability.
• Ensure adherence to budgetary controls.

Requirements

• Graduate or Hotel Management qualification preferred.
• 8-10 years of experience in hospitality, with at least 2–3 years in a managerial role.
• Experience in premium casual dining or fine dining restaurants preferred.
• Strong leadership, communication, and problem-solving skills.
• Proficiency in restaurant POS systems and MS Office.
• Ability to work flexible shifts, weekends, and holidays.

Preferred Candidate Profile

• Strong knowledge of restaurant operations, guest engagement, and team management.
• Well-groomed personality with excellent English communication skills.
• Ability to handle high-volume operations while maintaining service excellence.
• Experience with service charge distribution, budgeting, and staff development will be an added advantage.