Job Summary
The Senior Restaurant Manager is responsible for overseeing all restaurant operations, ensuring exceptional guest experiences, maintaining service standards, driving revenue growth, and leading the restaurant team to achieve operational excellence.
Key Responsibilities
Operations Management
- Oversee the daily operations of the restaurant to ensure smooth and efficient service.
- Maintain high standards of food quality, service, cleanliness, and presentation.
- Ensure compliance with company policies, SOPs, and statutory regulations.
- Monitor and control operating costs, wastage, and inventory levels.
Guest Experience
- Ensure exceptional guest satisfaction and service excellence.
- Handle guest concerns, complaints, and special requests professionally.
- Build strong relationships with guests to encourage repeat business.
Team Leadership
- Recruit, train, mentor, and supervise restaurant staff.
- Conduct performance evaluations and provide regular feedback.
- Prepare staff schedules and ensure adequate manpower planning.
- Foster a positive and productive work environment.
Financial Management
- Achieve revenue and profitability targets.
- Monitor daily sales, expenses, and labor costs.
- Prepare operational reports and analyze performance metrics.
- Support budgeting and forecasting activities.
Sales & Business Development
- Implement strategies to increase restaurant revenue and guest footfall.
- Promote special events, seasonal menus, and marketing initiatives.
- Collaborate with sales and marketing teams to drive business growth.
Health, Safety & Compliance
- Ensure adherence to food safety, hygiene, and sanitation standards.
- Maintain compliance with local health and safety regulations.
- Conduct regular inspections and audits of restaurant facilities.
Qualifications & Experience
- Bachelor's Degree or Diploma in Hotel Management, Hospitality Management, or a related field.
- 6–10 years of experience in restaurant operations, with at least 3 years in a managerial role.
- Experience in hotels, fine dining restaurants, or upscale dining establishments preferred.
Skills & Competencies
- Leadership and Team Management
- Guest Relations and Service Excellence
- Financial and Cost Control
- Restaurant Operations Management
- Communication and Interpersonal Skills
- Problem-Solving and Decision-Making
- Inventory and Revenue Management
- Food Safety and Hygiene Compliance
Key Performance Indicators (KPIs)
- Guest Satisfaction Scores
- Revenue and Profitability Targets
- Food & Beverage Cost Control
- Employee Retention and Productivity
- Service Quality Standards
- Compliance and Audit Scores
Preferred Industry: Hotels, Resorts, and Hospitality Operations.
Pay: ₹45,000.00 - ₹50,000.00 per month
Benefits:
- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Experience:
- Hotel: 6 years (Required)
Work Location: In person
