Restaurant Manager

Job Summary: The Restaurant Manager at Elite’s Diner is responsible for overseeing all aspects of daily restaurant operations to ensure a refined dining experience for guests. The role involves managing staff, maintaining service quality, and upholding the restaurant’s reputation as a premier vegetarian fine-dining destination. The manager ensures smooth coordination between the kitchen and service teams, efficient use of resources, and a welcoming, elegant atmosphere for every guest. Key Responsibilities: Oversee day-to-day operations of Elite’s Diner and ensure smooth service flow. Maintain top standards of vegetarian cuisine presentation, hygiene, and customer care. Supervise, train, and motivate service and kitchen staff for consistent excellence. Coordinate with the Head Chef for timely and quality food preparation. Handle guest feedback and resolve issues professionally to ensure satisfaction. Monitor inventory levels, place orders, and control wastage and costs. Manage billing, cash handling, and maintain daily sales reports. Ensure full compliance with FSSAI, food safety, and hygiene regulations. Plan and execute special events, promotions, and menu updates to attract clientele. Prepare staff schedules, evaluate performance, and encourage teamwork. Uphold the fine-dine ambiance and brand image of Elite’s Diner. Skills & Competencies: Strong leadership and people management skills. Excellent communication and interpersonal abilities. Thorough understanding of vegetarian fine-dining operations. Customer-oriented mindset with attention to detail. Sound knowledge of food safety and hygiene standards. Financial management and budgeting capability. Familiarity with POS systems and restaurant management software. Qualifications: Bachelor’s Degree or Diploma in Hotel Management / Hospitality / Business Administration. 3–6 years of experience in restaurant management (preferably fine-dining or vegetarian). Certification in Food Safety or Hygiene (preferred). Work Environment: Elegant vegetarian fine-dine setting. Requires flexibility to work evenings, weekends, and holidays. On-site leadership role involving direct interaction with guests and staff.