We are looking for an experienced, dynamic, and customer-focused General Manager – Restaurant Operations to manage the overall operations of our restaurant in Thane. The ideal candidate must have strong hands-on experience in the restaurant industry, excellent English communication skills, and a proven ability to manage restaurant operations, lead teams, enhance guest satisfaction, and generate business through corporate relationships and events.
The candidate will be responsible for the restaurant's daily functioning, food and service quality, sales growth, cost control, guest relationship management, and corporate business development.
Key Responsibilities1. Restaurant Operations Management
- Manage the complete day-to-day operations of the restaurant, including kitchen, food production, service, housekeeping, and guest relations.
- Ensure consistent food quality, taste, presentation, service standards, and overall guest experience.
- Implement and monitor standard operating procedures (SOPs) across all operational areas.
- Ensure compliance with food safety, hygiene, FSSAI requirements, and applicable statutory regulations.
- Monitor daily sales, billing, cash handling, expenses, and operational reports.
2. Guest Relations & Customer Experience
- Excellent English Communication: Communicate confidently and professionally in English with guests, corporate clients, and business partners.
- Guest Interaction at Tables: Personally visit guest tables, interact with customers, check food and service satisfaction, and ensure a personalised dining experience.
- Guest Feedback: Proactively collect feedback from guests and coordinate with the kitchen and service teams to improve food quality and service standards.
- Guest Handling: Build positive relationships with guests, ensure prompt service, and encourage repeat visits and customer loyalty.
- Complaint Management: Handle guest complaints and service escalations professionally, identify root causes, and ensure timely resolution.
- Maintain high standards of hospitality, guest engagement, and customer satisfaction throughout the dining experience.
3. Corporate Business Development & Events
- Identify and develop business opportunities with nearby corporate offices, companies, and business establishments.
- Corporate Site Visits: Visit nearby corporate offices as required to introduce restaurant offerings, establish business relationships, and explore corporate tie-ups.
- Corporate Parties & Events: Generate and manage corporate parties, group bookings, business dinners, celebrations, and special events.
- Build relationships with corporate decision-makers, HR teams, administration departments, and event coordinators.
- Coordinate corporate bookings, menu planning, event arrangements, service execution, and guest requirements.
- Follow up with corporate clients to build long-term relationships and generate repeat business.
- Develop initiatives to increase restaurant revenue through corporate events, group dining, and special occasions.
4. Sales & Revenue Growth
- Achieve monthly and annual sales targets and improve overall restaurant performance.
- Identify opportunities to increase average billing value, repeat visits, group bookings, and corporate business.
- Monitor daily sales trends and implement strategies to improve revenue.
- Track business generated through corporate tie-ups, events, and guest referrals.
5. Cost Control & Profitability
- Monitor food costs, manpower expenses, inventory, wastage, and operating costs.
- Maintain optimum stock levels and ensure effective inventory and procurement management.
- Analyse restaurant performance and take corrective action to improve profitability.
- Ensure efficient use of manpower, materials, and other operational resources.
6. Team Leadership & Staff Management
- Lead, train, motivate, and supervise restaurant managers, chefs, supervisors, and service staff.
- Manage staff scheduling, attendance, manpower planning, and productivity.
- Ensure employees follow service standards, grooming guidelines, hygiene practices, and company policies.
- Conduct regular team briefings and training sessions to improve guest handling and service quality.
- Build a professional, customer-focused, and performance-driven team.
Candidate Requirements
- 8–12 years of experience in the restaurant, hospitality, or food and beverage industry.
- Prior experience as a Restaurant General Manager, Restaurant Manager, Unit Manager, or Operations Manager.
- Strong knowledge of end-to-end restaurant operations, including kitchen and front-of-house management.
- Excellent English communication skills and confidence in interacting with guests and corporate clients.
- Proven experience in guest handling, table visits, feedback collection, and complaint resolution.
- Experience in handling corporate parties, group bookings, events, and business development.
- Willingness to visit nearby corporate offices for corporate tie-ups and business generation.
- Understanding of restaurant sales, food costs, inventory management, manpower costs, and profitability.
- Strong leadership, interpersonal, negotiation, and problem-solving skills.
- Candidates from organised restaurant chains, casual dining restaurants, premium dining establishments, or QSR brands will be preferred.
- Candidates based in Thane or nearby Mumbai locations will be preferred.
Pay: ₹50,000.00 - ₹70,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: On the road
