Job Summary
We are looking for an experienced and result-oriented Restaurant Operations Manager to oversee the day-to-day operations of the restaurant and ensure smooth, efficient, and profitable business performance.
The ideal candidate should have at least 6–8 years of managerial experience in restaurant/hospitality operations, with strong expertise in team management, customer service, cost control, inventory management, food safety, and operational planning.
Key ResponsibilitiesRestaurant Operations
- Manage the overall day-to-day operations of the restaurant, ensuring smooth and efficient functioning.
- Ensure high standards of food quality, service, hygiene, ambience, and customer experience.
- Develop and implement operational procedures and SOPs to improve efficiency.
- Monitor restaurant performance and take corrective action wherever required.
- Ensure compliance with company policies, operational standards, and statutory requirements.
Team & People Management
- Lead, supervise, and motivate restaurant staff across service, kitchen, housekeeping, and support functions.
- Manage staff scheduling, shift planning, attendance, and manpower requirements.
- Conduct regular team briefings, performance reviews, and training programs.
- Ensure discipline, grooming, professional conduct, and service standards are maintained.
- Identify manpower gaps and coordinate with HR for recruitment and staffing requirements.
Sales & Revenue Management
- Drive restaurant sales and achieve monthly and annual revenue targets.
- Monitor daily sales, average order value, footfall, table turnover, and other operational KPIs.
- Identify opportunities to increase revenue through promotions, upselling, menu optimization, and customer engagement.
- Monitor business performance and prepare regular operational reports for management.
Cost & Financial Management
- Monitor food cost, beverage cost, labour cost, wastage, and operating expenses.
- Ensure effective cost-control measures without compromising customer experience.
- Monitor daily cash handling, billing, discounts, complimentary orders, and reconciliation.
- Coordinate with finance/accounts teams for operational financial reporting.
- Identify areas for improving profitability and operational efficiency.
Inventory & Procurement
- Monitor inventory levels of food, beverages, consumables, and other restaurant supplies.
- Ensure proper stock control, FIFO practices, storage, and reduction of wastage.
- Coordinate with purchase and suppliers to ensure timely availability of materials.
- Monitor stock variances and investigate discrepancies.
Customer Experience
- Ensure exceptional customer service and maintain high guest satisfaction levels.
- Handle customer complaints and service issues professionally and effectively.
- Monitor customer feedback and implement improvements based on recurring concerns.
- Build a strong service culture within the restaurant.
Quality, Hygiene & Compliance
- Ensure strict adherence to food safety, hygiene, sanitation, and quality standards.
- Conduct regular operational and hygiene inspections.
- Ensure compliance with applicable statutory and safety requirements.
- Coordinate with kitchen and service teams to maintain consistent quality standards.
Qualifications & Experience
- Bachelor's degree/diploma in Hotel Management, Hospitality Management, Business Administration, or a related field.
- Minimum 6–8 years of managerial experience in restaurant/hospitality operations.
- Strong experience in managing restaurant teams and complete restaurant operations.
- Experience in managing sales, costs, inventory, manpower, and customer service.
- Candidates with experience handling high-volume restaurants or multiple outlets will be preferred.
Required Skills
- Strong leadership and people-management skills.
- Excellent operational and organizational abilities.
- Strong understanding of restaurant P&L and cost management.
- Good knowledge of food and beverage operations.
- Strong communication and interpersonal skills.
- Problem-solving and decision-making abilities.
- Customer-oriented approach.
- Ability to work under pressure and manage multiple operational priorities.
- Good working knowledge of MS Office/Excel and restaurant POS systems.
Key Performance Areas (KPIs)
- Revenue and sales growth
- Restaurant profitability
- Food & beverage cost control
- Labour cost management
- Customer satisfaction
- Service quality
- Inventory and wastage control
- Employee productivity and retention
- Hygiene and food-safety compliance
- Operational efficiency
Immediate joiners are preferred.
Pay: ₹35,000.00 - ₹50,000.00 per month
Work Location: In person
