Restaurant Manager

Skills:

Location: Goa, Restaurant / Lounge / Bar

Reporting To: Area Manager /Corporate F&B Manager

Role Overview

The Restaurant Manager is responsible for the complete daily operations of the restaurant, lounge & bar. The role ensures high service standards, revenue growth, team development, guest satisfaction, and adherence to brand and safety guidelines.

Key Responsibilities

• Daily Operations Management
  

Supervise day-to-day restaurant, lounge & bar functioning.

Ensure smooth service flow during peak hours.

Maintain ambience, cleanliness, grooming, and brand standards.

Ensure timely opening/closing checklist completion.

• Guest Experience & Service Quality
  

Greet and interact with guests, ensuring top-notch service.

Handle escalations, complaints, and VIP guest service.

Monitor guest satisfaction scores and implement improvements.

• Sales & Revenue Management
  

Achieve daily/weekly/monthly sales targets.

Execute upselling and suggestive selling programs.

Coordinate with marketing for promotions, events, theme nights.

Analyze menu performance and recommend pricing/changes.

• Team Leadership & Training
  

Manage staff scheduling, attendance, and discipline.

Train service team, bartenders, stewards & runners on SOPs.

Conduct pre-shift briefings and weekly training sessions.

Evaluate team performance and plan skill development.

• Bar & Beverage Oversight
  

Supervise bar operations, beverage stock, cocktail recipes & service standards.

Ensure compliance with excise regulations and responsible alcohol service.

• Inventory & Cost Control
  

Maintain accurate stock levels for food, beverages & consumables.

Reduce wastage, pilferage and ensure FIFO.

Work with vendors & procurement for quality supply.

Monitor COGS, variance and consumption reports.

• Reporting & Administration
  

Prepare daily sales reports, inventory reports & staff performance data.

Manage cash handling, billing accuracy and POS operations.

Coordinate with HR, finance, marketing and central kitchen teams.

Requirements

Education

Experience

Diploma/Bachelors degree in Hotel Management / Hospitality preferred.

3-7 years of F&B experience with at least 1-2 years as Assistant RM / Floor Manager / Restaurant Manager.

Skills & Competencies

Strong leadership & communication

Excellent Guest-handling Skills

Knowledge of food, cocktails, bar service, and menu engineering

Operational discipline and eye for detail

Good financial understanding (P&L basics, inventory, wastage control)

Ability to work under pressure & manage peak load

Key Performance Indicators (KPIs)

Sales achievement

Guest satisfaction score

Cost control & inventory variance

Staff training & retention

Audit & hygiene scores

Service consistency and complaint index