Restaurant Manager

Brand:

Location:

Experience Required:

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Job Summary

Restaurant Manager

Key Responsibilities

1. Operations Management

• Oversee day-to-day operations of the restaurant, lounge, and bar.
• Ensure smooth service flow during peak hours.
• Maintain cleanliness, hygiene, and ambience as per brand standards.
• Coordinate between kitchen, bar, and service teams for timely service.

2. Guest Experience

• Ensure exceptional guest satisfaction and handle feedback gracefully.
• Resolve customer issues and complaints quickly.
• Build strong customer relationships and promote repeat visits.

3. Staff Management

• Supervise service staff, bartenders, and captains.
• Create duty rosters and manage staff scheduling.
• Conduct regular training sessions on service etiquette and product knowledge.

4. Sales & Revenue Targets

• Drive sales through upselling, promotions, and special events.
• Monitor daily sales, occupancy, and revenue reports.
• Implement strategies to achieve monthly sales goals.

5. Inventory & Cost Control

• Monitor inventory for food, beverages, bar supplies, and consumables.
• Maintain proper stock levels and minimize wastage.
• Coordinate with suppliers for procurement and negotiate pricing.

6. Compliance & Safety

• Ensure all operations follow FSSAI, liquor laws, and safety guidelines.
• Maintain proper documentation, checklists, and reports.
• Enforce company SOPs and service standards.

7. Coordination & Reporting

• Work closely with Area Manager / Cluster Head on performance and improvements.
• Provide daily, weekly, and monthly operational reports.
• Support in planning promotions, events, and activities.

Qualifications & Skills

• Diploma/Degree in Hotel Management or Hospitality preferred.
• 3–6 years of restaurant/lounge/bar management experience.
• Strong leadership, communication, and customer-handling skills.
• Ability to manage pressure, crowd, and high-volume service.
• Knowledge of bar operations, POS, and inventory management.