Restaurant Manager

KEY RESPONSIBILITIES Operational Management • Supervise daily restaurant operations, ensuring smooth service during breakfast, lunch, dinner, and special events. • Coordinate closely with kitchen and service teams to maintain consistency in food quality, presentation, and timing. • Ensure compliance with all FSSAI, health, and safety regulations. • Implement and monitor Standard Operating Procedures (SOPs) for service, hygiene, and guest handling. • Ensure readiness for VIP visits, government events, and international delegations. Guest Experience & Service Quality • Maintain a high level of guest satisfaction by ensuring prompt, courteous, and professional service. • Interact personally with guests to anticipate needs and resolve concerns efficiently. • Handle guest complaints and feedback constructively to improve service standards. • Ensure a welcoming and elegant dining atmosphere appropriate for international dignitaries and conference guests. Team Leadership & Development • Lead, train, and motivate service staff including supervisors, stewards, and hostesses. • Conduct regular briefings and grooming checks to maintain professionalism. • Schedule staff efficiently to manage peak and off-peak hours. • Foster a positive work environment encouraging teamwork and accountability. Financial & Inventory Control • Monitor daily revenue, billing accuracy, and cost control measures. • Manage restaurant budgets, forecasts, and monthly performance reports. • Oversee inventory management, vendor coordination, and stock replenishment. • Implement measures to minimize wastage and improve profitability. Coordination & Event Support • Collaborate with Banquet, Events, and Kitchen teams for conference catering and special functions. • Assist in planning themed dinners, cultural evenings, and official receptions hosted at the Centre. • Support marketing initiatives to enhance the restaurant’s profile within the Convention Centre. Compliance & Reporting • Maintain all necessary documentation related to operations, audits, and staff attendance. • Ensure adherence to organizational policies, service standards, and sustainability practices. • Submit periodic reports on operations, staff performance, and guest feedback to senior management.