Job Description

Job Summary

The Restaurant Manager oversees daily operations of the hotel's restaurant, ensuring exceptional guest service, efficient staff performance, and high-quality food and beverage standards. This role manages staffing, inventory, budgeting, and ensures that the restaurant operates smoothly and profitably.

Key Responsibilities

Operations & Service

Manage day-to-day restaurant operations within the hotel. Ensure outstanding guest service and handle guest complaints professionally. Supervise dining area setup, cleanliness, and service quality. Coordinate with kitchen staff to ensure timely food preparation and delivery. Maintain compliance with health, safety, and hygiene standards.

Staff Management

Recruit, train, schedule, and supervise restaurant staff (servers, captains, hosts, etc.). Conduct daily briefings and performance reviews. Motivate the team and ensure high morale and productivity.

Financial & Inventory Management

Monitor restaurant budgets, revenue, and cost control. Manage inventory, order supplies, and maintain stock levels. Assist in menu planning, pricing, and promotion strategies. Track and analyze sales reports to improve performance.

Guest Relations

Greet and interact with guests to ensure satisfaction. Handle VIP guests and special requests. Collect customer feedback and implement improvements.

Administrative Tasks

Prepare staff rosters and attendance reports. Maintain operational records and reports. Ensure compliance with hotel policies and standard operating procedures (SOPs).

Required Skills & Qualifications

Proven experience as a Restaurant Manager or F&B Supervisor (hotel experience preferred). Strong leadership and team management abilities. Excellent communication and interpersonal skills. Solid understanding of F&B operations, service standards, and hospitality procedures. Knowledge of POS systems and restaurant management software. Ability to multitask and work under pressure. Strong problem-solving and decision-making skills.

Education

Diploma or degree in Hospitality Management, Hotel Management, or related field (preferred). Certifications in F&B or hospitality are an advantage.

Experience

3-5 years in F&B operations, with at least 1-2 years in a supervisory or managerial role
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹25,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person