Job Description

: Restaurant Operations Manager

Position Summary

The Restaurant Operations Manager is responsible for overseeing daily restaurant operations, ensuring smooth coordination between front-of-house and back-of-house teams, maintaining high service and quality standards, driving profitability, and delivering an exceptional guest experience. This role involves strong leadership, operational planning, financial oversight, team development, and continuous improvement.

Key Duties and Responsibilities1. Operations Management

Ensure seamless coordination between front-of-house (dining area, service team, guest flow) and back-of-house (kitchen, prep areas, storage). Enforce and oversee adherence to Standard Operating Procedures (SOPs) for opening, shift management, closing, cleaning, service flows, and events. Maintain strong floor presence during peak hours to observe service, support staff, solve issues, and ensure smooth workflow. Monitor service standards, including guest greeting, order taking, food and beverage delivery, reservation handling, and special requests. Address and resolve guest complaints promptly, using feedback to improve service and operations.

2. Financial & Business Performance

Develop and monitor budgets, sales targets, and cost controls (food cost, labour cost, utilities, waste). Analyse P&L statements, cost of goods sold (COGS), labour variances, waste/spoilage, and staffing efficiency. Work with procurement to negotiate with suppliers for quality, pricing, and timely delivery of goods. Ensure accurate cash handling, billing, daily sales reconciliation, and closing of accounts.

3. Staffing & Team Leadership

Create efficient duty rosters and shift schedules based on business demands while managing labour costs. Foster a positive, motivated workplace with high morale, low turnover, and strong teamwork. Ensure staff compliance with grooming, hygiene, uniform, and service standards. Conduct pre-shift briefings to communicate daily goals, menu changes, service updates, and promotions. Coach, train, and mentor staff to develop skills and maintain high service performance.

4. Quality, Hygiene & Safety

Ensure all food and beverage items meet restaurant standards for taste, presentation, portioning, and consistency. Enforce hygiene, sanitation, and safety standards including kitchen cleanliness, equipment maintenance, pest control, and waste management. Ensure compliance with food safety regulations and staff certifications. Collaborate with kitchen/chef to monitor menu performance, profitability, seasonal offerings, and customer preferences.

5. Customer Experience & Business Growth

Work to increase guest visits, drive repeat business, and build customer relationships. Manage VIP guests, large parties, and special events to ensure exceptional service. Support marketing initiatives, promotions, and campaigns to boost sales.

6. Reporting & Continuous Improvement

Generate and present regular reports to management/owners: sales, costs, labour, inventory, guest feedback, and service metrics. Identify operational inefficiencies and implement process improvements to optimize workflows and productivity. Set and track short-term and long-term goals for operations, team development, and business growth. Perform any other duties assigned by the reporting manager.

Qualifications & Skills (Optional Add-On)

Degree in Hospitality Management or related field (preferred). Vast experience in restaurant or F&B operations management. Strong understanding of P&L, budgeting, and cost control. Excellent leadership, communication, and problem-solving skills. Ability to work under pressure and handle fast-paced service environments. Strong customer service orientation and attention to detail.
Job Type: Full-time

Pay: ₹100,000.00 - ₹150,000.00 per month

Benefits:

Food provided Health insurance Paid sick time Provident Fund
Work Location: In person