Job Description

Job Summary

The

Restaurant Manager

oversees daily restaurant operations, ensures excellent guest service, manages staff performance, monitors costs, and maintains high standards of food quality, cleanliness, and hospitality. The role focuses on smooth service, guest satisfaction, revenue growth, and overall operational efficiency.

Key Responsibilities1. Operations Management

Oversee daily restaurant operations including dining service, reservations, and table management. Ensure smooth coordination between kitchen and service teams. Maintain cleanliness and ambiance of the restaurant according to brand standards. Monitor food quality, presentation, and service speed.

2. Guest Experience

Greet guests, handle feedback, and resolve complaints promptly and professionally. Ensure consistent high standards of hospitality and service excellence. Engage with guests to gather insights and improve service levels.

3. Staff Management

Supervise and support service staff, including captains, waiters, cashiers, and host/hostess. Conduct daily briefings, assign duties, and monitor performance. Provide training on service standards, upselling, grooming, and guest interaction. Support recruitment and onboarding of new staff.

4. Sales & Revenue

Implement upselling strategies to maximize revenue. Monitor daily sales, average check, and guest counts. Assist in menu planning, promotions, and special events with the culinary and marketing teams. Manage restaurant budgets and control operating costs.

5. Inventory & Cost Control

Monitor stock levels of beverages, supplies, and equipment. Handle requisitions and coordinate with the purchasing department. Reduce waste, breakage, and pilferage through effective controls.

6. Administration

Manage staff attendance, schedules, and monthly duty rosters. Maintain records: sales reports, incident reports, and operational logs. Ensure compliance with health, safety, and hygiene regulations. Work with finance on billing, cash handling, and POS management.

7. Compliance & Standards

Enforce SOPs for service, hygiene, grooming, and safety. Ensure compliance with local regulations (food safety, licenses, fire safety). Coordinate internal and external audits when required.

Skills & Qualifications

Bachelor's degree in Hospitality Management or relevant field (preferred). 3-5 years of experience in F&B operations; at least 1-2 years in a supervisory role. Strong knowledge of restaurant service, food & beverage, and guest relations. Excellent communication and leadership skills. Ability to manage pressure, busy service periods, and fast-paced environments. Proficient in POS systems, MS Office, and basic financial reporting.

Behavioral Competencies

Guest-focused and service-driven Strong leadership and team-motivating skills Problem-solving and decision-making ability Professional grooming and communication Attention to detail Positive attitude and multitasking ability
Job Type: Full-time

Pay: ₹30,000.00 - ₹35,000.00 per month