Restaurant Manager

Job Summary:

The Restaurant Manager is responsible for overseeing all aspects of daily restaurant operations, ensuring excellent guest service, efficient staff performance, and adherence to quality, hygiene, and financial standards. This role combines leadership, operational control, and a passion for hospitality to deliver a memorable dining experience and achieve business goals.

Key Responsibilities:Operations Management:

• Supervise day-to-day restaurant operations including dining, bar, and back-of-house functions.
• Ensure smooth coordination between kitchen, service, and support teams.
• Monitor food quality, presentation, and consistency in line with brand standards.
• Manage opening and closing procedures and maintain operational checklists.
• Oversee cleanliness, safety, and hygiene standards throughout the restaurant.

Guest Experience:

• Ensure guests receive outstanding service and handle feedback or complaints promptly and professionally.
• Maintain high levels of guest satisfaction through service excellence and attention to detail.
• Build guest relationships and encourage repeat business through personalized hospitality.

Staff Leadership:

• Recruit, train, and motivate restaurant team members to maintain high performance and morale.
• Create duty rosters and manage staffing levels to meet operational needs.
• Conduct performance reviews and identify training and development needs.
• Lead by example in professionalism, service standards, and teamwork.

Financial Management:

• Monitor daily sales, expenses, and profitability targets.
• Control inventory, minimize wastage, and manage ordering of supplies and ingredients.
• Ensure accurate cash handling, billing, and reconciliation procedures.
• Assist in setting budgets, pricing, and cost-control measures.

Compliance & Standards:

• Ensure compliance with all local health, safety, and licensing regulations.
• Implement company policies, SOPs, and brand standards consistently.
• Coordinate with external vendors, suppliers, and service providers as required.

Qualifications & Skills:

• Bachelor’s degree or diploma in Hotel Management, Hospitality, or Business preferred.
• 3–6 years of experience in restaurant management or similar F&B leadership role.
• Strong understanding of restaurant operations, food and beverage service, and customer relations.
• Excellent communication, leadership, and interpersonal skills.
• Financial acumen with experience in budgeting, inventory, and cost control.
• Proficiency in POS systems and basic computer applications (MS Office, Excel).
• Ability to work flexible hours, including weekends and holidays.

Key Attributes:

• Hands-on, service-driven leadership style.
• Strong problem-solving and decision-making skills.
• Attention to detail and commitment to quality.
• Energetic, team-oriented, and adaptable in a fast-paced environment.

Work Environment:

• Dynamic restaurant setting with direct guest interaction.
• Requires flexibility, long hours, and active floor presence.

Job Type: Full-time

Pay: ₹32,000.00 - ₹35,000.00 per month