Key Responsibilities for a Restaurant Manager
- Operational Management
- Oversee day-to-day operations of both the restaurant and the banquet/event spaces.
- Ensure that service standards, guest experience, and operational efficiencies are maintained at high levels.
- Coordinate with kitchen and culinary teams to plan menus for both regular dining and special events.
- Manage set-up and breakdown for events (banquets), ensuring correct layout, decor, and technical logistics.
- Financial Management & Budgeting
- Prepare and manage budgets for food & beverage operations (restaurant) and banquet events.
- Track revenue from both restaurant sales and banquet bookings; analyze profitability.
- Control costs: labor cost, food cost, beverage cost, and other operational costs.
- Optimize resource utilization: equipment, linen, cutlery, glassware, banquet furniture, etc.
- Oversee inventory management: china, glass, cutlery, linen, props; replenish and maintain inventory. hotelandrestaurantacademy.com+2VelvetJobs+2
- Sales & Event Coordination
- Work with the sales team to convert banquet leads into confirmed bookings.
- Act as a liaison between clients (wedding/corporate) and internal teams (sales, kitchen, service, house-keeping) to finalize event details.
- Participate in menu planning, cost estimation, and contract finalization for events.
- Ensure accurate and timely documentation: Banquet Event Orders (BEO), function sheets, billing, etc. hotelandrestaurantacademy.com+1
- Follow-up after events (function critique) to gather feedback and improve future service. hotelandrestaurantacademy.com
- Staff Management & Leadership
- Recruit, train, and supervise staff for restaurant and banquet operations (waiters, captains, service staff). VelvetJobs
- Create staff schedules, ensuring adequate staffing for restaurant shifts and event days.
- Conduct regular department meetings, performance appraisals, and coaching. careers.marriott.com
- Enforce and maintain high standards of grooming, hygiene, and service behavior. hotelandrestaurantacademy.com
- Provide leadership during events—managing service flow, staff deployment, and addressing any on-site issues.
- Guest Satisfaction & Service Quality
- Ensure superior customer service for both walk-in restaurant patrons and banquet clients.
- Handle guest feedback, complaints, and special requests in a professional manner.
- Monitor guest satisfaction through direct interaction, post-event feedback, or comment cards. careers.marriott.com
- Empower staff to deliver personalized and memorable experiences.
- Compliance & Risk Management
- Ensure adherence to food safety and hygiene standards in both restaurant and banquet operations. careers.marriott.com
- Oversee compliance with relevant laws (e.g., alcohol regulations, local licensing) during events. careers.marriott.com
- Manage asset protection: care for banquet equipment, furniture, glassware, etc.
- Administrative Tasks
- Maintain operational records: inventory, labor hours, food/bev cost, revenue. hotelandrestaurantacademy.com
- Prepare weekly or monthly forecasts, payroll inputs, and budget sheets. hotelandrestaurantacademy.com
- Handle billing, gratuity distribution, and financial settlements post-event.
- Develop and maintain standard operating procedures (SOPs) for both restaurant and banquet departments. hotelandrestaurantacademy.com
- Coordination with Other Departments
- Liaise closely with the kitchen/culinary team for menu design, food preparation timelines, and staffing.
- Work with Sales & Marketing to promote banquet/event offerings.
- Coordinate with Housekeeping, Engineering, and Maintenance for event logistics (cleaning, setup, breakdown, technical needs).
- Training & Development
- Identify training needs in the team: service techniques, upselling, customer interaction, event flow.
- Organize training programs to improve service standards and efficiency.
- Encourage continuous improvement and innovation in banquet presentation, event design, and restaurant offerings.
- Strategic Planning & Growth
- Develop strategies to maximize banquet bookings (weddings, corporate) and increase restaurant footfall.
- Analyze market trends, competitor offerings, and customer preferences to suggest service enhancements.
- Propose promotional packages, event themes, and F&B offerings aligned with the hotel’s brand and target segments.
Skills & Qualifications
- Degree or Diploma in Hotel Management, Hospitality, or similar field. Uttarakhand Open University
- Several years of experience in food & beverage management, especially in banquets/events.
- Strong leadership, communication, and interpersonal skills.
- Good financial acumen: budgeting, cost control, profitability analysis.
- Excellent organizational skills—able to manage multiple events and restaurant operations simultaneously.
- Knowledge of hospitality software (PMS, POS, banquet/event management tools).
- Customer service orientation and problem-solving mindset.
Job Type: Full-time
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
Work Location: In person
