Key Responsibilities
- Manage and oversee the complete day-to-day operations of the restaurant and bar.
- Supervise restaurant employees and prepare effective duty rosters and staff schedules.
- Manage manpower planning and ensure optimum deployment of staff as per business requirements.
- Manage and control inventory levels, including bar stock and daily consumption sheets.
- Monitor food, beverage, and operational costs to minimize unnecessary expenses.
- Ensure achievement of sales, revenue, profitability, and operational targets.
- Create and execute training and development programs for Front of House (FOH) staff.
- Ensure all team members follow company policies, SOPs, and operational guidelines.
- Enforce health, safety, food safety, and hygiene standards across all operations.
- Resolve guest complaints promptly and professionally while maintaining high guest satisfaction.
- Explore and identify new business opportunities to increase sales and revenue.
- Participate in and take ownership of internal audits and ensure timely compliance.
- Prepare and submit periodic reports on sales, inventory, costs, team performance, and guest feedback.
- Participate in recruitment, selection, onboarding, and induction of new team members.
- Collect and analyze guest feedback to identify opportunities for improvement in menu offerings and service quality.
- Monitor team performance and provide regular feedback, coaching, and performance improvement support.
- Coordinate with kitchen, bar, service, and support departments to ensure smooth operations.
- Ensure proper cash handling, billing, and compliance with financial control procedures.
- Maintain strong relationships with guests and ensure consistent service excellence.
- Take corrective action to improve operational efficiency, service quality, and profitability.
Qualifications & Experience
- 3-year Diploma or Degree in Hotel Management, Hospitality, or a related field.
- 6–8 years of experience in the Food & Beverage industry.
- Minimum 3 years of experience in a Restaurant Manager or similar managerial role.
- Pre-opening restaurant experience will be an added advantage.
- Sound knowledge of bar operations and applicable liquor regulations.
Required Skills & Competencies
- Strong knowledge of restaurant and bar operations.
- Excellent leadership, team management, and decision-making skills.
- Strong understanding of food quality, service standards, hygiene, and safety.
- Good knowledge of inventory, cost control, and expense management.
- Proven ability to improve operational efficiency and profitability.
- Excellent communication and interpersonal skills.
- Strong organizational and problem-solving abilities.
- Customer-focused approach with excellent guest relationship management skills.
- Ability to multitask and work effectively under pressure.
- Detail-oriented with strong analytical and reporting skills.
- Ability to lead, motivate, train, and develop team members.
Pay: ₹20,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Leave encashment
- Paid time off
Work Location: In person
