Restaurant Manager

Key Responsibilities1. Restaurant Operations

• Manage daily restaurant operations, including opening and closing procedures.
• Ensure smooth coordination between the service team, kitchen, bar, and stewarding departments.
• Monitor table setup, service sequence, food delivery, and overall restaurant presentation.
• Ensure compliance with restaurant SOPs and service standards.
• Handle guest complaints and resolve issues professionally.

2. Team Management

• Supervise, train, and motivate restaurant service staff.
• Prepare duty rosters, allocate responsibilities, and monitor staff attendance.
• Conduct briefings before service and ensure proper grooming and discipline.
• Identify training requirements and improve team performance.
• Coordinate with HR regarding recruitment, attendance, and staff performance.

3. Guest Experience

• Ensure prompt, courteous, and personalized guest service.
• Interact with guests to obtain feedback and improve satisfaction.
• Handle special requests, VIP guests, and service recovery.
• Maintain high standards of hospitality and encourage repeat visits.

4. Sales & Revenue Management

• Drive restaurant revenue through upselling, promotions, and menu recommendations.
• Monitor daily sales, average guest spend, and table turnover.
• Support the development of promotional activities and special dining experiences.
• Monitor discounts, complimentary items, and billing accuracy.
• Work towards achieving monthly revenue and profitability targets.

5. Inventory & Cost Control

• Monitor food and beverage consumption, inventory, and stock movement.
• Coordinate with the kitchen and purchase department to maintain adequate stock.
• Minimize wastage, pilferage, and unnecessary operating expenses.
• Monitor food and beverage costs in coordination with the accounts and kitchen teams.
• Ensure correct billing, cash handling, and daily sales reconciliation.

6. Hygiene & Compliance

• Ensure cleanliness and sanitation of the restaurant, service stations, and storage areas.
• Maintain compliance with applicable food safety and hygiene standards.
• Ensure proper storage and handling of food and beverages in coordination with the kitchen.
• Follow fire safety, occupational safety, and hotel operating procedures.

7. Reporting & Administration

• Prepare daily sales and operational reports.
• Monitor guest feedback, complaints, and service performance.
• Maintain records of staff attendance, inventory, breakages, and operational expenses.
• Coordinate with management to implement business improvement plans.

Required Qualifications & Skills

• Diploma or degree in Hotel Management or Hospitality preferred.
• 3–5 years of experience in restaurant or hotel food and beverage operations.
• Strong leadership, communication, and guest-handling skills.
• Knowledge of restaurant POS systems, billing, inventory, and cost control.
• Good understanding of restaurant service standards and hygiene practices.
• Ability to manage teams, handle pressure, and work flexible shifts.
• Commercial awareness and a target-oriented approach.

Pay: ₹25,000.00 - ₹33,000.00 per month

Work Location: In person