Restaurant Manager

A Restaurant Manager oversees daily business operations, coordinates front-and-back-of-house staff, and ensures high standards for food quality, safety, and customer satisfaction.

Job Responsibilities

• Manage the day-to-day operations of the restaurant.
• Ensure smooth service and maintain high customer satisfaction.
• Supervise, train and manage the restaurant team.
• Prepare staff rosters and manage attendance.
• Monitor food, beverage and service quality.
• Monitor sales, costs, stock and wastage.
• Coordinate with the kitchen and other departments for smooth operations.
• Ensure compliance with company policies, hygiene and food safety standards.
• Conduct briefings and ensure proper grooming and discipline of staff.
• Support achieving sales and operational targets.
• Oversee opening and closing procedures, facility cleanliness, and daily floor management.
• Hire, train, schedule, and motivate employees while managing shift allocations.
• Greet guests, monitor service flow, and handle feedback or complaints professionally.
• Manage point-of-sale (POS) systems, cash handling, billing, daily sales reports, and cost control.

Requirements

• Experience in restaurant/hospitality operations.
• Strong team management and communication skills.
• Good knowledge of restaurant operations and service standards.
• Ability to handle customer complaints and operational issues.
• Flexible to work in shifts, weekends and holidays.

Qualifications & Requirements

• Degree or Diploma in Hotel Management, Hospitality, or Business Administration is strongly preferred.
• 5+ years of hands-on experience in restaurant, F&B, or hospitality operations (fine dining or hotel experience preferred).

Pay: Up to ₹38,000.00 per month

Benefits:

• Food provided

Work Location: In person