Restaurant Manager

Job Title: Food and Beverage General Manager (Full-Time On-Ground Leadership Role)

Reporting To : Managing Director / Director of Operations

Key Responsibilities:

Outlet Leadership:

Take full ownership of day-to-day outlet operations, ensuring smooth functioning from opening to closing.

Team Management & Roster Planning:

Supervise, train, and manage all outlet staff; create and maintain efficient shift rosters ensuring coverage across all departments.

Customer Satisfaction:

Ensure a warm, consistent, and memorable customer experience that generates positive reviews and repeat business.

Quality Control:

Monitor food quality, portioning, hygiene, packaging, and presentation standards at all times.

Inventory & Stock Control:

Manage raw material, semi-finished, and finished goods inventory; coordinate store inward/outward, reorder levels, and stock rotation to avoid shortages or wastage.

Supply Chain Oversight:

Collaborate with vendors, kitchen, and store teams to streamline the cold and hot kitchen supply chain, ensuring timely replenishment and material accuracy.

Cash Handling & Reconciliation:

Oversee daily cash flow, billing, POS entries, and ensure proper cash handling protocols by staff; perform end-of-day settlement reports.

Reporting & Documentation:

Maintain daily, weekly, and monthly reports on sales, COGS, stock movement, staff performance, wastage, and customer feedback.

Training & SOP Enforcement:

Conduct regular training sessions to maintain high service and hygiene standards; enforce standard operating procedures across teams.

Problem Solving & Crisis Management:

Handle staff conflicts, customer complaints, or operational challenges proactively and diplomatically.

Wastage Control & Process Optimization:

Identify bottlenecks and areas of leakage; implement systems to minimize food waste and operational inefficiencies.

Packaging Supervision:

Ensure all online and takeaway packaging is brand-aligned, attractive, hygienic, and tamper-proof.

Curiosity & Growth Mindset:

Stay updated with industry trends, competitors, and customer preferences; contribute ideas for menu improvement, service enhancement, and business expansion.

Availability & Commitment:

Willing to be present from morning opening to night closing, with a rest break in the afternoon; ready to take full charge of the outlet like an entrepreneur.

Industry Experience Required:

Minimum 3–5 years in a similar food service/hospitality leadership role, preferably in a high-footfall QSR, café, or casual dining chain.

Key Skills:

Leadership and team-building

Excellent communication and grooming

Customer relationship management

Problem-solving and decision-making

Excel/Google Sheets knowledge

POS and inventory software experience

Analytical and structured reporting

Waste and cost control

Job Type: Full-time

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

• Food provided

Schedule:

• Day shift
• Morning shift
• Night shift

Work Location: In person