Key ResponsibilitiesGuest Service & Experience
- Ensure outstanding guest satisfaction through personalized and attentive service.
- Handle guest feedback, complaints, and service recovery professionally.
- Build strong guest relationships and create memorable dining experiences.
- Ensure guests receive prompt, courteous, and efficient service at all times.
Restaurant Operations
- Supervise daily restaurant operations and ensure smooth service delivery.
- Ensure compliance with restaurant SOPs, service standards, and hygiene protocols.
- Monitor restaurant setup, cleanliness, ambience, and table presentation.
- Coordinate with Kitchen, Housekeeping, Stores, and Engineering departments for smooth operations.
- Ensure proper opening and closing procedures are followed.
Team Management
- Lead, motivate, and supervise restaurant associates and supervisors.
- Prepare staff duty rosters and manpower deployment plans.
- Conduct regular briefings and training sessions.
- Monitor employee performance and support performance improvement initiatives.
- Promote teamwork and maintain a positive work environment.
Revenue & Cost Control
- Achieve budgeted food and beverage revenue targets.
- Maximize upselling and cross-selling opportunities.
- Monitor food cost, beverage cost, and operational expenses.
- Control breakage, wastage, and pilferage.
- Ensure efficient inventory management and stock control.
Quality & Compliance
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Maintain HACCP, FSSAI, and company compliance requirements.
- Ensure proper handling and storage of food and beverages.
- Conduct regular quality audits and service inspections.
Events & Banquets
- Coordinate restaurant support for special events, theme dinners, and resort functions.
- Assist in planning and execution of group dining experiences.
- Ensure seamless coordination during weddings, conferences, and special occasions.
Training & Development
- Identify training needs and develop team competencies.
- Conduct service training, product knowledge sessions, and grooming audits.
- Develop future leaders through coaching and mentoring.
Key Performance Indicators (KPIs)
- Guest Satisfaction Score (GSS)
- Restaurant Revenue Achievement
- Average Guest Spend Per Cover
- Food & Beverage Cost Control
- Upselling Revenue
- Employee Productivity
- Online Guest Review Ratings
- Training Hours Completed
- Hygiene & Compliance Audit Scores
Qualification & ExperienceQualification
- Degree / Diploma in Hotel Management or Hospitality Management.
Experience
- 4–6 years of experience in Food & Beverage Service.
- Minimum 2 years of supervisory experience in a resort, hotel, or fine dining restaurant.
- Experience in luxury hospitality operations preferred.
Skills & Competencies
- Strong leadership and team management skills
- Excellent guest engagement and communication skills
- Restaurant operations and service expertise
- Revenue generation and cost control knowledge
- Problem-solving and decision-making ability
- Training and coaching skills
- Attention to detail and quality orientation
- Knowledge of POS systems and restaurant software
Authority
- Supervise restaurant service associates and captains.
- Recommend hiring, training, and performance evaluations.
- Handle guest service recovery and operational decisions.
- Approve day-to-day restaurant operational requirements within defined limits.
General Clause
In addition to the responsibilities listed above, the Assistant Manager – Restaurant may be assigned additional duties or special projects by Management based on operational requirements and business needs.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Health insurance
- Life insurance
- Provident Fund
Application Question(s):
- What is your Current Take home salary?
- What is your expected take home salary?
- When can you join us?
Work Location: In person
