Restaurant Manager

Job Title: Restaurant ManagerDepartment: Food & Beverage / OperationsReports To: Cluster Head / Director of OperationsJob Summary:

The Restaurant Manager is responsible for overseeing the entire operations of a Japanese and Korean restaurant. This includes ensuring exceptional guest experiences, maintaining brand standards, managing the team, optimizing sales, and ensuring authentic Japanese and Korean dining culture is represented in every aspect of service.

Key Responsibilities:

Operations Management

• Manage all aspects of daily restaurant operations and ensure seamless service.
• Oversee floor management, guest flow, reservations, and service standards.
• Ensure hygiene, cleanliness, and safety standards (FSSAI / HACCP) are maintained.
• Conduct regular briefings and coordinate between kitchen, bar, and service teams.

Guest Experience

• Maintain the highest standards of hospitality, reflecting Japanese omotenashi and Korean jeong service culture.
• Handle guest feedback and resolve complaints professionally.
• Build and retain relationships with regular and VIP guests.

Team Management

• Lead, train, and motivate staff to ensure top-notch service delivery.
• Develop and implement training programs for product knowledge and service etiquette.
• Manage rosters, performance, and discipline in coordination with HR.

Financial & Administrative Control

• Achieve monthly sales targets and control operating costs.
• Monitor inventory, minimize wastage, and ensure cost-efficient operations.
• Prepare reports on revenue, staff performance, and customer satisfaction.

Coordination & Brand Standards

• Collaborate with chefs to ensure authentic menu execution and quality control.
• Maintain consistency in food presentation, service style, and ambiance.
• Ensure promotions and special events are executed effectively.

Requirements:

• Bachelor’s degree/diploma in Hotel or Restaurant Management.
• 5–7 years of experience in restaurant operations, preferably in fine dining or Asian cuisine.
• Strong understanding of Japanese and Korean cuisine and dining culture.
• Proven leadership and communication skills.
• Proficiency in POS systems, MS Office, and reporting tools.
• Fluency in English and Hindi (knowledge of Japanese/Korean terms is a plus).

Key Skills:

• Guest service excellence
• Team leadership
• Operational management
• Japanese & Korean food knowledge
• Financial acumen
• Problem-solving & conflict management

Job Type: Full-time

Pay: ₹45,000.00 - ₹55,000.00 per month

Benefits:

• Food provided
• Health insurance
• Leave encashment
• Paid sick time
• Paid time off
• Provident Fund

Application Question(s):

• Are you based in Central Mumbai?
• Are you based in Western Mumbai?
• do you have any experience in a Fine Dine Restaurant?

Experience:

• Restaurant management: 2 years (Preferred)
• Hospitality: 10 years (Preferred)

Work Location: In person