Job Description

Position Overview:

The Restaurant Manager is responsible for managing the daily operations of the restaurant, ensuring exceptional guest service, maintaining high food and beverage standards, optimizing profitability, and leading a motivated and efficient team. The role combines operational excellence, guest relations, and team leadership to deliver a seamless dining experience.

Key Responsibilities:1. Operations Management

Oversee day-to-day operations of the restaurant, ensuring smooth service and adherence to brand standards. Supervise all areas including dining, service, cleanliness, and ambiance. Coordinate between the kitchen and service teams for timely and accurate order delivery. Ensure compliance with hygiene, safety, and sanitation regulations. Monitor maintenance of restaurant equipment and fixtures.

2. Guest Experience

Ensure guests receive the highest level of hospitality and personalized service. Handle guest complaints, feedback, and special requests professionally and efficiently. Regularly engage with guests to build rapport and ensure satisfaction. Manage reservation systems and ensure optimal table turnover.

3. Financial Management

Achieve revenue targets through upselling, promotions, and cost control. Monitor daily sales reports, P&L statements, and performance metrics. Manage inventory, control wastage, and maintain beverage and food cost standards. Support management in budgeting, forecasting, and financial planning.

4. Team Leadership & Development

Recruit, train, and supervise service and support staff. Conduct regular briefings, training sessions, and performance evaluations. Foster teamwork, discipline, and motivation among staff members. Maintain staffing levels and prepare duty rosters for smooth operations.

5. Marketing & Promotion

Support implementation of marketing initiatives, events, and promotional activities. Collaborate with marketing teams to increase restaurant visibility and footfall. Monitor competitor activities and market trends to enhance restaurant offerings.

6. Compliance & Administration

Ensure adherence to licensing laws, labor laws, and company policies. Maintain operational records, reports, and checklists accurately. Coordinate with vendors and suppliers for timely procurement and quality control.

Qualifications & Experience:

Bachelor's degree in Hotel Management / Hospitality or related field. Minimum 4-6 years of experience in restaurant or F&B management, preferably in a reputed brand or fine dining setup. Proven track record in operations, guest service, and financial performance.

Skills & Competencies:

Strong leadership and interpersonal skills. Excellent communication and guest-handling abilities. Financial and business acumen. Ability to manage multiple priorities under pressure. Proficiency in POS systems and restaurant management software. Knowledge of food safety, hygiene, and service standards.

Work Environment:

Dynamic, guest-focused restaurant environment. Requires flexibility to work evenings, weekends, and holidays.
Job Type: Full-time

Work Location: In person