Restaurant Manager

Job Summary

The Restaurant Manager is responsible for overseeing daily restaurant operations, ensuring exceptional guest experiences, maintaining high standards of food quality and service, and achieving financial and operational targets. This role involves leadership, team management, cost control, and maintaining brand standards to create a welcoming and efficient dining environment.

Key ResponsibilitiesOperational Management

• Oversee daily front-of-house and back-of-house operations.
• Ensure smooth coordination between kitchen, bar, and service staff.
• Maintain cleanliness, hygiene, and safety standards in compliance with health regulations.
• Supervise opening and closing procedures, including cash handling and shift reports.

Customer Service

• Ensure excellent guest satisfaction and handle customer feedback promptly and professionally.
• Address complaints or issues with diplomacy and follow up to ensure resolution.
• Maintain a welcoming atmosphere and uphold brand reputation for service quality.

Staff Management

• Recruit, train, and schedule restaurant staff (servers, hosts, bartenders, etc.).
• Conduct regular performance reviews and provide coaching to improve service standards.
• Foster teamwork, motivation, and discipline within the team.
• Monitor staff appearance, grooming, and adherence to SOPs.

Financial & Inventory Control

• Monitor daily sales, cash flow, and expense reports.
• Control costs through efficient management of inventory, labor, and wastage.
• Assist with budgeting, forecasting, and achieving revenue targets.
• Ensure accurate stock levels, order supplies, and minimize shortages or overstocking.

Marketing & Promotion

• Support promotional events, campaigns, and local marketing initiatives.
• Maintain relationships with vendors, suppliers, and community partners.
• Implement customer loyalty programs and gather guest feedback for continuous improvement.

Compliance & Safety

• Ensure compliance with food safety, hygiene, and occupational health regulations.
• Maintain all required licenses and permits.
• Conduct regular safety and sanitation audits.

Qualifications & Skills

• Bachelor’s degree or diploma in Hospitality Management, Hotel Administration, or related field.
• Minimum 3–5 years of experience in a restaurant or hospitality management role.
• Strong leadership and interpersonal skills.
• Excellent communication, problem-solving, and organizational abilities.
• Sound knowledge of restaurant operations, POS systems, and MS Office.
• Financial acumen with experience in budgeting and cost control.
• Flexible to work weekends, holidays, and extended hours as required.

Personal Attributes

• Guest-oriented and service-driven mindset.
• Energetic, approachable, and hands-on leader.
• Calm under pressure with attention to detail.
• Passionate about food, beverage, and hospitality excellence.

Job Type: Full-time

Pay: ₹30,000.00 - ₹32,000.00 per month