Job Description

Key Responsibilities for a Restaurant Manager

Operational Management

Oversee day-to-day operations of both the restaurant and the banquet/event spaces. Ensure that service standards, guest experience, and operational efficiencies are maintained at high levels. Coordinate with kitchen and culinary teams to plan menus for both regular dining and special events. Manage set-up and breakdown for events (banquets), ensuring correct layout, decor, and technical logistics.

Financial Management & Budgeting

Prepare and manage budgets for food & beverage operations (restaurant) and banquet events. Track revenue from both restaurant sales and banquet bookings; analyze profitability. Control costs: labor cost, food cost, beverage cost, and other operational costs. Optimize resource utilization: equipment, linen, cutlery, glassware, banquet furniture, etc. Oversee inventory management: china, glass, cutlery, linen, props; replenish and maintain inventory. hotelandrestaurantacademy.com+2VelvetJobs+2

Sales & Event Coordination

Work with the sales team to convert banquet leads into confirmed bookings. Act as a liaison between clients (wedding/corporate) and internal teams (sales, kitchen, service, house-keeping) to finalize event details. Participate in menu planning, cost estimation, and contract finalization for events. Ensure accurate and timely documentation: Banquet Event Orders (BEO), function sheets, billing, etc. hotelandrestaurantacademy.com+1 Follow-up after events (function critique) to gather feedback and improve future service. hotelandrestaurantacademy.com

Staff Management & Leadership

Recruit, train, and supervise staff for restaurant and banquet operations (waiters, captains, service staff). VelvetJobs Create staff schedules, ensuring adequate staffing for restaurant shifts and event days. Conduct regular department meetings, performance appraisals, and coaching. careers.marriott.com Enforce and maintain high standards of grooming, hygiene, and service behavior. hotelandrestaurantacademy.com Provide leadership during events--managing service flow, staff deployment, and addressing any on-site issues.

Guest Satisfaction & Service Quality

Ensure superior customer service for both walk-in restaurant patrons and banquet clients. Handle guest feedback, complaints, and special requests in a professional manner. Monitor guest satisfaction through direct interaction, post-event feedback, or comment cards. careers.marriott.com Empower staff to deliver personalized and memorable experiences.

Compliance & Risk Management

Ensure adherence to food safety and hygiene standards in both restaurant and banquet operations. careers.marriott.com Oversee compliance with relevant laws (e.g., alcohol regulations, local licensing) during events. careers.marriott.com Manage asset protection: care for banquet equipment, furniture, glassware, etc.

Administrative Tasks

Maintain operational records: inventory, labor hours, food/bev cost, revenue. hotelandrestaurantacademy.com Prepare weekly or monthly forecasts, payroll inputs, and budget sheets. hotelandrestaurantacademy.com Handle billing, gratuity distribution, and financial settlements post-event. Develop and maintain standard operating procedures (SOPs) for both restaurant and banquet departments. hotelandrestaurantacademy.com

Coordination with Other Departments

Liaise closely with the kitchen/culinary team for menu design, food preparation timelines, and staffing. Work with Sales & Marketing to promote banquet/event offerings. Coordinate with Housekeeping, Engineering, and Maintenance for event logistics (cleaning, setup, breakdown, technical needs).

Training & Development

Identify training needs in the team: service techniques, upselling, customer interaction, event flow. Organize training programs to improve service standards and efficiency. Encourage continuous improvement and innovation in banquet presentation, event design, and restaurant offerings.

Strategic Planning & Growth

Develop strategies to maximize banquet bookings (weddings, corporate) and increase restaurant footfall. Analyze market trends, competitor offerings, and customer preferences to suggest service enhancements. Propose promotional packages, event themes, and F&B offerings aligned with the hotel's brand and target segments.
Skills & Qualifications

Degree or Diploma in Hotel Management, Hospitality, or similar field. Uttarakhand Open University Several years of experience in food & beverage management, especially in banquets/events. Strong leadership, communication, and interpersonal skills. Good financial acumen: budgeting, cost control, profitability analysis. Excellent organizational skills--able to manage multiple events and restaurant operations simultaneously. Knowledge of hospitality software (PMS, POS, banquet/event management tools). Customer service orientation and problem-solving mindset.
Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

Food provided
Work Location: In person