Restaurant Manager

Position Title

Restaurant Manager

Department

Hospitality & Banquets

Location

Kings Club, Bangalore

C T C

30,000 – ₹35,000 per month (including performance-based incentives linked to revenue generation and achievement of business targets).

Experience Required

3–5 years

Reporting To

HR MANAGER

Employment Type

Full-Time

About the Role

We are looking for an experienced and customer-focused Restaurant Manager to oversee the day-to-day operations of the restaurant at Kings Club.

The ideal candidate will be responsible for maintaining high service standards, managing the restaurant team, ensuring guest satisfaction, controlling operational costs, and achieving business targets. The role requires strong leadership, communication, problem-solving, and hospitality management skills, along with the ability to work effectively in a fast-paced environment.

Key Roles & Responsibilities

Be present and actively supervise restaurant operations until closing, ensuring smooth service and proper closure procedures.

Possess excellent knowledge of liquor, cocktails, beverages, and responsible alcohol service practices .

Maintain exceptional Fine Dining service standards, including service sequence, table etiquette, presentation, and guest interaction.

Ensure the team consistently delivers brilliant and personalized guest service in line with premium hospitality standards Demonstrate excellent knowledge of online food ordering and delivery platforms such as Swiggy, Zomato, EazyDiner, and other relevant restaurant management platforms.

Ensure smooth handling of online and offline orders, including order taking, order processing, coordination with the kitchen, billing, and timely order fulfilment.

Monitor online orders and ensure accuracy, timely preparation, proper packaging, and customer satisfaction.

Have strong knowledge of POS systems, digital order management, table order taking, billing, and payment processes.

Conduct final checks before closing, including cash, inventory, cleanliness, equipment, staff attendance, and restaurant readiness for the next day.

Lead by example and ensure all service staff maintain professional grooming, etiquette, product knowledge, and service standards throughout the shift.

Lead, supervise, and coordinate a team of approximately 25 Service Staff and 25 Kitchen Staff, ensuring smooth communication, efficient manpower utilization, and consistent service standards.

Conduct regular team briefings, task allocation, performance monitoring, and coordination between the Service and Kitchen teams to ensure seamless restaurant operations.

Candidate Requirements

• Diploma/Degree in Hotel Management, Hospitality Management, or Bachelor Degree preferred.
• 2–5 years of relevant experience in restaurant or hospitality operations.
• Previous experience in a supervisory or managerial position is preferred.
• Strong knowledge of restaurant operations and guest service.
• Good understanding of food safety, hygiene, and service standards.
• Strong team management and leadership abilities.
• Excellent communication and interpersonal skills.
• Ability to handle customer complaints and operational challenges effectively.
• Good numerical and basic financial management skills.
• Ability to work in shifts, weekends, and holidays as required.

Key Skills

• Menu Planning & Preparation
• Fine Dining Operations & Service Standards
• Food & Beverage Quality Management
• Revenue Generation & Business Development
• Food Costing & Cost Control
• Innovative Business Ideas & Revenue Strategies
• Sales Growth & Upselling Techniques
• Promotional & Revenue-Driven Initiatives
• Business Innovation & Customer Engagement
• Menu Engineering & Revenue Optimization

Pay: ₹30,000.00 - ₹50,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person