Restaurant Manager

Location:

Employment type:

Reports to:

Barcelos is a fast-growing, Portuguese-inspired flame-grilled chicken brand known for bold flavours and warm hospitality. We’re looking for a hands-on Restaurant Manager to lead our Nagpur outlet, delight guests, and grow a high-performing team.

You’ll own day-to-day operations, guest experience, people leadership, and store P&L. You balance speed with quality, coach your team to brand standards, and keep the restaurant audit-ready at all times.

• Lead daily opening/closing, shift briefings, station readiness, and table-turn efficiency.
• Uphold Barcelos recipe, prep and plating standards; ensure consistent

  flame-grill quality

  and sauce accuracy.
• Resolve guest issues on the spot with empathy and follow-up; drive NPS/Google Review scores.
• Manage dine-in, takeaway, and aggregator orders (Swiggy, Zomato) for accuracy and timeliness.

• Recruit, train, schedule, and motivate a 20–35 person team (front of house, grill/kitchen, delivery).
• Run on-the-job training for food safety, grill skills, and service choreography; conduct performance reviews.
• Build a positive, disciplined culture—recognition, coaching, and fair, compliant practices.

• Own store P&L: sales growth, COGS, labour %, and controllables (utilities, repairs).
• Implement tight cash controls, void/refund protocols, and daily EOD reconciliations.
• Forecast demand; manage inventory, yield, and waste using FIFO and portion control.

• Ensure full compliance with

  FSSAI

  norms, HACCP principles, and municipal regulations.
• Maintain temperature logs, cleaning schedules, pest control, and preventive equipment maintenance.
• Keep the restaurant

  audit-ready

  (brand, health & safety, and aggregator audits).

• Execute local store marketing (sampling, partnerships, campus/office outreach) aligned to brand guidelines.
• Activate promotions and limited-time offers; ensure in-store POP accuracy and staff briefing.

• Use POS & back-office tools for sales, inventory, and labour tracking; submit daily/weekly MIS.
• Analyse product mix and guest feedback; recommend menu or ops improvements.

• 3–6 years

  of restaurant leadership in QSR/casual dining; multi-brand grilled/fast-casual experience a plus.
• Strong knowledge of FSSAI, hygiene audits, and HACCP/FIFO best practices.
• Comfortable with POS, aggregator dashboards (Swiggy/Zomato), Excel/Google Sheets, and WhatsApp team comms.
• Proven team leadership, coaching mindset, and conflict resolution.
• Excellent communication;

  English and Hindi

  required,

  Marathi

  preferred.
• Diploma/Degree in Hospitality/Hotel Management is an advantage.

• Owner’s mindset and calm under pressure.
• Obsession with guest delight and operational detail.
• Integrity in cash handling and inventory control.
• Energy, approachability, and a passion for food.