Restaurant Manager

ob Title: Restaurant ManagerDepartment: Food & Beverage / HospitalityReports To: General Manager / OwnerJob Summary:

The Restaurant Manager oversees daily restaurant operations to ensure high standards of food quality, customer service, hygiene, and profitability. The role involves managing staff, maintaining budgets, optimizing customer satisfaction, and ensuring compliance with safety and regulatory standards.

Key Responsibilities:1. Operations Management

• Supervise daily restaurant operations, including dining, kitchen, and bar areas.
• Ensure smooth coordination between front-of-house and back-of-house teams.
• Monitor food preparation, presentation, and service quality.
• Maintain cleanliness, hygiene, and safety standards in all areas.

2. Staff Management

• Recruit, train, and schedule restaurant staff.
• Motivate and guide employees to deliver excellent service.
• Conduct performance evaluations and address staff concerns.
• Promote teamwork and a positive work culture.

3. Customer Service

• Ensure customer satisfaction through prompt, courteous, and efficient service.
• Handle guest complaints or feedback professionally.
• Maintain strong customer relations and encourage repeat business.

4. Financial Management

• Prepare budgets, monitor expenses, and control costs.
• Track sales and revenue performance against targets.
• Manage inventory, ordering, and stock control.
• Analyze financial reports and implement strategies for profitability.

5. Compliance and Standards

• Ensure compliance with health, safety, and food regulations.
• Maintain proper documentation for audits and inspections.
• Implement standard operating procedures (SOPs).

6. Marketing & Business Development

• Collaborate with marketing teams for promotions and events.
• Identify opportunities to attract new customers and retain existing ones.
• Monitor local market trends and competitor activities.

Qualifications and Skills:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred).
• 3–5 years of experience in restaurant or hospitality management.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of food and beverage operations.
• Ability to manage budgets and financial reports.
• Excellent problem-solving and decision-making abilities.
• Proficiency in POS systems and MS Office.

Key Competencies:

• Leadership and Team Management
• Customer Orientation
• Financial Acumen
• Time Management
• Conflict Resolution
• Attention to Detail
• Flexibility and Adaptability

Work Environment:

• Fast-paced hospitality setting.
• Requires working evenings, weekends, and holidays.

Job Type: Full-time

Pay: ₹10,000.00 - ₹30,000.00 per month

Work Location: In person