Restaurant Manager

Key Responsibilities & Duties

1. Operations Management

• Oversee day-to-day restaurant operations, ensuring smooth service during all shifts.
• Ensure opening and closing procedures are followed as per SOP.
• Monitor table turnover, reservation flow, and guest waiting times.
• Coordinate with kitchen, bar, and service teams to ensure seamless service.

2. Guest Service & Experience

• Ensure all guests are welcomed warmly and served professionally.
• Personally handle guest complaints, feedback, and special requests.
• Maintain high standards of service etiquette and grooming among staff.
• Ensure VIPs, in-house guests, and repeat customers receive personalized attention.

3. Staff Management & Leadership

• Recruit, train, schedule, and supervise restaurant staff.
• Conduct daily briefings and shift meetings.
• Monitor staff attendance, discipline, and performance.
• Coach and motivate team members to improve service standards.
• Coordinate with HR for appraisals, leave planning, and disciplinary actions.

4. Food, Beverage & Quality Control

• Ensure food and beverage quality meets company standards.
• Coordinate with the Chef regarding menu execution, portion control, and presentation.
• Ensure menu knowledge among service staff.
• Monitor guest feedback on food quality and service.

5. Inventory, Cost & Revenue Control

• Monitor daily sales, covers, and average check value.
• Control food & beverage costs through proper stock management.
• Ensure correct billing, cash handling, and POS usage.
• Conduct regular stock checks and coordinate with stores and accounts.
• Identify upselling opportunities and promotional strategies.

6. Hygiene, Safety & Compliance

• Ensure compliance with FSSAI, hygiene, and safety standards.
• Maintain cleanliness of dining area, service stations, and restrooms.
• Ensure proper food handling, storage, and waste management.
• Enforce fire safety and emergency procedures.

7. Coordination & Reporting

• Coordinate with kitchen, housekeeping, maintenance, and security departments.
• Prepare daily and monthly reports on sales, staff performance, and guest feedback.
• Assist management in planning events, promotions, and special menus.

Key Skills & Competencies

• Strong leadership and people management skills
• Excellent communication and guest-handling skills
• Sound knowledge of food & beverage service
• Cost control and basic financial understanding
• Problem-solving and decision-making ability
• Ability to work under pressure and flexible hours

Educational Qualifications

• Degree or Diploma in Hotel Management / Hospitality Management preferred
• Relevant certifications in Food Safety or Service Excellence are an added advantage

Experience Requirements

• Minimum 3–6 years of experience in food & beverage service
• At least 1–2 years in a supervisory or managerial role

Working Conditions

• Shift-based duty including weekends and holidays
• Long standing hours during peak operations
• High guest interaction environment

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹50,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Provident Fund

Work Location: In person