Restaurant Manager

Title: Restaurant Manager

Department: Food & Beverage Service

Reports To: Director of Food & Beverage/General Manager

Location: Roseate House

Classification: Full-time

Job Summary The Restaurant Manager will be responsible for overseeing all daily operations of our signature fine-dining restaurant, ensuring the highest standards of service, quality, and guest satisfaction, consistent with a 5-star luxury hotel environment. This role requires an individual with exceptional leadership, a deep understanding of high-end hospitality, and a passion for culinary excellence. The manager will lead and inspire the service team to deliver memorable dining experiences while managing operational costs and driving profitability.

Key Responsibilities

Guest Experience & Service Excellence:

• Ensure all service standards meet or exceed the hotel’s 5-star luxury criteria.
• Actively engage with guests, handle all concerns and feedback promptly and professionally, and build rapport to foster repeat business.
• Oversee table management, reservation systems, and seating arrangements for optimal flow and guest comfort.
• Operational Management:
• Manage daily restaurant operations, including opening and closing procedures, adherence to health and safety regulations, and inventory control.
• Develop and implement operational procedures and policies to enhance efficiency and quality.
• Work closely with the Executive Chef and kitchen team to ensure seamless service execution and quality control of all food and beverage offerings.
• Manage and control operating supplies, materials, and equipment.
• Team Leadership & Development:
• Recruit, train, mentor, and motivate a high-performing service team (servers, hosts, sommeliers, etc.).
• Conduct regular performance reviews, coaching, and disciplinary actions as needed.
• Schedule staff shifts efficiently to ensure adequate coverage while controlling labor costs.
• Foster a positive, cooperative, and professional work environment.
• Financial Performance:
• Manage the restaurant's budget, monitor daily sales, and analyze key performance indicators (KPIs).
• Implement strategies to maximize revenue, control costs, and achieve financial targets.
• Oversee accurate cash handling and point-of-sale (POS) system operation.
• Menu & Beverage Program:
• Maintain an expert-level knowledge of all food and beverage menus, including wine lists, cocktails, and special promotions.
• Work with the F&B Director and Sommelier to curate and manage the wine and beverage program.
• Ensure compliance with all local liquor laws and regulations.

Qualifications

• Education: Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field preferred.
• Experience: Minimum of 2-3 years of experience as a Restaurant Manager, preferably in a high-volume, fine-dining, 5 star hotel environment.
• Skills:
• Proven ability to lead and motivate a diverse team.
• Exceptional communication, interpersonal, and problem-solving skills.
• Strong financial acumen with experience in P&L management, budgeting, and forecasting.
• In-depth knowledge of food, wine, spirits, and current dining trends.
• Proficiency in POS systems (e.g., Micros, Aloha) and reservation software (e.g., OpenTable).
• Must be able to work a flexible schedule, including nights, weekends, and holidays.
• Certifications: Food Handler’s permit and responsible alcohol service certification required.

Interested candidates please share your CV with us at,

hr.rhnd2@roseate hotels.com

Job Types: Full-time, Permanent

Pay: From ₹25,142.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person