Restaurant Operations Manager

The role of a restaurant manager is multifaceted and encompasses a range of responsibilities to ensure the smooth operation and success of the establishment. You will take pride in your restaurant, ensuring the highest standards of cleanliness and presentation on your shifts.

• Operations Management: Overseeing day-to-day operations of the restaurant, including opening and closing procedures, ensuring cleanliness, and maintaining proper inventory levels.
• Staff Management: Needs to be an hands on team player having on field experience of hiring, training, scheduling, and supervising staff members, including servers, kitchen staff, and bartenders. The manager is also responsible for addressing any performance issues and ensuring staff adherence to policies and procedures.
• Customer Service: Ensuring excellent customer service is provided at all times. This includes resolving customer complaints, maintaining a welcoming atmosphere, and overseeing the quality of food and service.
• Financial Management and Reporting: Managing budgets, controlling costs, and maximizing profitability. This involves monitoring expenses, setting prices, and implementing strategies to increase revenue. Generating and analysing MIS for discussion with the Management.
• Inventory Management: Ordering supplies, managing inventory levels, and minimizing waste. This requires attention to detail and effective communication with suppliers to ensure timely delivery of goods.
• Menu Planning and Development: Collaborating with chefs to create and update menus based on customer preferences, seasonal availability, and market trends. This may involve conducting menu tastings and analysing sales data to make informed decisions.
• Health and Safety Compliance: Ensuring compliance with health and safety regulations, including food safety standards, sanitation practices, and licensing requirements. The manager is responsible for maintaining a safe environment for both customers and staff.
• Sales, Marketing and Promotion: Developing and implementing marketing strategies to attract new customers and retain existing ones. A pleasing personality having good skillset of communication, contents writing, advertising campaigns, promotions, and special events to increase visibility and revenue. Experience of negotiating with customers (travel agents) on group Catering deals is a plus.Should have experience of finalising deals of catering arrangements with corporates and institutions.
• Community Engagement: Building relationships with the local community through outreach initiatives, sponsorships, and participation in events. This helps to foster goodwill and establish the restaurant as a valued member of the community.• Good knowledge of wines, popular Cocktails and Mocktails, hands on experience is a definite plus.

Eligibility

• Good Educational background.
• First Degree in BHM from reputed Institution.
• Minimum 7 years experience in reputed fine / Casual dining restaurant having exposure to handle international customers.
• Proven track record of leadership, managerial and problem-solving skills while providing exceptional customer service is required.
• Prior Bar experience is required.
• Good team player and ability to work under pressure with Hands On approach on floor.
• Prior experience of Onsite Catering is a plus