Restaurant Manager

Job Summary

The Restaurant Manager is responsible for overseeing daily restaurant operations, ensuring high-quality guest service, managing staff, controlling costs, and maintaining operational standards. The role focuses on delivering excellent dining experiences, achieving revenue targets, and ensuring smooth, efficient restaurant operations.

Key Responsibilities1. Operations Management

• Oversee daily restaurant operations, including service, reservations, and table management.
• Coordinate between kitchen and service teams to ensure smooth workflow.
• Ensure cleanliness, ambiance, and operational readiness of the restaurant.
• Monitor food quality, presentation, and service standards.

2. Guest Experience

• Greet guests and ensure they receive prompt and courteous service.
• Address guest feedback and resolve complaints efficiently.
• Monitor service quality and guest satisfaction.

3. Staff Management

• Supervise, train, and motivate restaurant staff (servers, captains, cashiers, hosts).
• Conduct staff briefings on daily operations, menu updates, and service standards.
• Assist in recruitment, onboarding, and performance management.

4. Sales & Revenue Management

• Implement upselling strategies to maximize revenue.
• Monitor daily sales, average check, and guest counts.
• Assist in menu planning, promotions, and special events.

5. Inventory & Cost Control

• Monitor stock levels of food, beverages, and supplies.
• Coordinate with purchasing and kitchen for timely replenishment.
• Control wastage, breakage, and theft to optimize costs.

6. Administration & Reporting

• Manage staff schedules, attendance, and duty rosters.
• Prepare reports on sales, revenue, and operational metrics.
• Ensure compliance with health, safety, and hygiene regulations.

7. Compliance & Standards

• Enforce SOPs, service standards, and hygiene guidelines.
• Ensure compliance with local regulations (food safety, licenses, fire safety).
• Support internal and external audits as required.

Skills & Qualifications

• Bachelor’s degree in Hospitality Management or related field preferred.
• 3–5 years of experience in F&B operations; at least 1–2 years in a supervisory role.
• Knowledge of restaurant operations, service standards, and guest relations.
• Strong leadership, communication, and interpersonal skills.
• Ability to work under pressure and in a fast-paced environment.
• Proficiency in POS systems, MS Office, and basic financial reporting.

Behavioral Competencies

• Guest-focused and service-driven
• Leadership and team-motivating skills
• Problem-solving and decision-making
• Professional grooming and communication
• Attention to detail and organizational ability
• Positive attitude and multitasking capability

Job Type: Full-time

Pay: ₹30,000.00 - ₹35,000.00 per month