JOB DESCRIPTION – RESTAURANT MANAGER Department: Food & Beverage – Service Reports To: F&B Manager / General Manager
Key Responsibilities - Manage daily restaurant operations and ensure smooth service. - Lead, supervise, and train the F&B service team. - Maintain high standards of guest service, hygiene, grooming, and SOP compliance. - Handle guest feedback and resolve complaints professionally. - Drive restaurant sales through upselling and promotions. - Monitor inventory, wastage, breakage, and operating costs. - Prepare staff duty rosters and conduct regular briefings. - Coordinate with Kitchen, Front Office, Stores, and other departments. - Ensure compliance with hotel policies and safety standards. Requirements - Diploma/Degree in Hotel Management or Hospitality. - 3–5 years of relevant F&B/Restaurant experience. - Strong leadership, communication, and guest-handling skills. - Good knowledge of restaurant operations and POS. - Flexible to work in shifts, weekends, and special events.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Leave encashment
- Paid sick time
- Provident Fund
Work Location: In person
