Restaurant Manager

1. Operational Management:

• Manage all daily restaurant operations, including opening and closing procedures.
• Ensure compliance with health, safety, and sanitation regulations (e.g., FSSAI standards).
• Maintain impeccable standards of cleanliness, presentation, and ambience throughout the restaurant.
• Oversee inventory levels and manage ordering of F&B supplies, linens, and other restaurant essentials.
• Coordinate equipment maintenance and repairs.

2. Financial Management:

• Develop and manage the restaurant’s budget, P&L statements, and financial goals.
• Analyze financial reports (daily, weekly, monthly) to identify trends, control costs, and maximize profitability.
• Implement cost-control measures for food, beverage, labor, and supplies without compromising quality.
• Set and monitor pricing strategies and menu engineering to optimize revenue.
• Manage cash handling procedures and daily reconciliations.

3. Guest Experience & Service:

• Act as the face of the restaurant, greeting guests, handling table visits, and ensuring a memorable dining experience.
• Proactively address and resolve guest complaints and feedback to ensure complete satisfaction.
• Monitor online reviews (Google, Zomato, TripAdvisor) and respond professionally.
• Continuously train staff on upselling techniques and superior service standards.

4. Team Leadership & HR:

• Recruit, hire, train, schedule, and supervise all restaurant staff (servers, hosts, bartenders, kitchen porters).
• Conduct performance reviews, provide constructive feedback, and implement incentive programs.
• Foster a positive, collaborative, and motivating work environment.
• Handle employee relations, conflict resolution, and ensure adherence to company policies.

5. Sales & Marketing:

• Develop and execute local marketing and promotional strategies to drive sales (e.g., special menus, holiday events, partnerships).
• Build relationships with regular guests and the local community to encourage repeat business.
• Collaborate with chefs to design and update menus based on customer preferences, seasonality, and cost.

6. Administration:

• Prepare and analyze reports on sales, costs, inventory, and staff performance.
• Manage staff rotas and payroll.
• Ensure all licensing and legal requirements are up-to-date.

Job Type: Full-time

Pay: ₹30,000.00 - ₹35,000.00 per month

Work Location: In person