Job Description

Job Summary

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure smooth service, high-quality food and beverages, excellent guest experiences, and profitability. The role involves managing staff, maintaining operational standards, controlling costs, and driving customer satisfaction and business growth.

Key ResponsibilitiesOperations Management

Oversee day-to-day restaurant operations, ensuring efficiency and smooth coordination between kitchen and service teams. Maintain cleanliness, hygiene, and safety standards in compliance with local health and sanitation regulations. Supervise opening and closing procedures, cash handling, and end-of-day reports. Monitor food quality, portion control, and presentation to meet brand standards.

Guest Service

Ensure guests receive prompt, courteous, and professional service at all times. Handle guest complaints and feedback effectively to ensure satisfaction and loyalty. Maintain a strong floor presence during service to monitor performance and guest experiences.

Staff Management

Recruit, train, schedule, and supervise restaurant staff. Conduct pre-shift briefings and staff meetings to communicate daily objectives and service standards. Motivate and coach team members to achieve service excellence and teamwork. Monitor staff performance, discipline, and grooming standards.

Financial Management

Manage daily sales, expenses, and cash flow to achieve revenue and profit targets. Control operational costs including food, beverage, labor, and wastage. Prepare and analyze sales and financial reports. Work with the kitchen and procurement teams on menu pricing and cost control.

Marketing & Customer Relations

Implement promotional activities and seasonal offers to drive sales. Build relationships with regular guests and local businesses to encourage repeat visits. Manage restaurant reputation on review platforms and social media.

Compliance & Safety

Ensure all operations comply with health, safety, and labor laws. Maintain all required licenses and permits. Conduct regular safety checks and ensure staff follow hygiene protocols.

Qualifications & Skills

Bachelor's degree or diploma in Hotel Management, Hospitality, or related field. 3-5 years of experience in restaurant or F&B management (hotel or standalone). Strong leadership, interpersonal, and communication skills. Excellent knowledge of food & beverage service standards and operations. Financial acumen and experience with budgeting, inventory, and cost control. Proficiency with POS systems, MS Office, and restaurant management software. Flexible to work evenings, weekends, and holidays.

Personal Attributes

Guest-focused and service-oriented. Strong organizational and problem-solving skills. Professional appearance and demeanor. Team player with a passion for hospitality and customer satisfaction. Calm and decisive under pressure.
Job Type: Full-time

Pay: ₹30,000.00 - ₹32,000.00 per month