Job description:
Dear Candidate,
Greetings from Saffron Leaf Collective!
We are pleased to announce exciting career opportunities within our growing hospitality ecosystem based in Dehradun. With over 12 years of excellence, we specialize in delivering premium experiences across luxury stays, weddings, fine dining, and boutique hospitality.
Our Portfolio Includes:
* Hotel Saffron Leaf – 37-key premium city hotel (GMS Road)
* The Qila – Fine Dine & Cocktail Bar
* 19th Century – Glass Floor Dining Experience (Mussoorie)
* W567 – Boutique Stay, Rajpur Road
* Qupid Lawn – Premium outdoor celebration venue
* XOXO Patisserie – Artisanal bakery & desserts
Job Summary
The Restaurant Manager is responsible for the overall operation and management of the restaurant, ensuring excellent guest service, smooth daily operations, high food and service standards, and achievement of revenue and profitability targets. The role requires strong leadership, team management, operational knowledge, and a guest-focused approach.
Key Duties & Responsibilities
1. Restaurant Operations
- Manage the day-to-day operations of the restaurant efficiently and professionally.
- Ensure smooth opening, service, and closing procedures.
- Maintain high standards of food quality, presentation, hygiene, and service.
- Monitor restaurant ambiance, cleanliness, table setup, and overall guest experience.
- Ensure compliance with hotel policies, SOPs, and F&B standards.
2. Guest Service & Satisfaction
- Provide excellent and personalized service to guests.
- Handle guest feedback, complaints, and special requests professionally.
- Ensure timely resolution of guest concerns.
- Maintain strong guest relationships and encourage repeat business.
- Monitor guest satisfaction and service standards throughout the operation.
3. Team Management
- Lead, supervise, and motivate the restaurant team.
- Prepare duty rosters and allocate responsibilities according to operational requirements.
- Conduct daily briefings and communicate operational updates to the team.
- Monitor employee attendance, grooming, discipline, and performance.
- Train employees on service standards, product knowledge, upselling, and guest handling.
- Conduct performance evaluations and identify training requirements
- 4. Revenue & Sales
- Achieve restaurant revenue and profitability targets.5. Inventory & Cost Control
- Monitor food, beverage, and operating supplies.
- Coordinate with the Stores and Kitchen teams to ensure adequate stock availability.
- Minimize wastage, pilferage, and unnecessary expenses.
- Monitor portion control and adherence to standard recipes.
- Assist in maintaining food and beverage cost within approved budgets.
6. Hygiene & Safety
- Ensure compliance with food safety, hygiene, sanitation, and health standards.
- Conduct regular checks of restaurant cleanliness and hygiene.
- Ensure staff follow proper grooming and personal hygiene standards.
- Report maintenance, safety, and equipment-related issues promptly.
- Ensure compliance with fire and emergency safety procedures.
7. Coordination
- Coordinate closely with the Executive Chef and Kitchen team for smooth service.
- Work with Front Office, Housekeeping, Engineering, Security, and other departments as required.
- Coordinate with Banquets and other F&B outlets during events and high-volume operations.
- Communicate operational issues and requirements to the F&B Manager / Management.
Key Performance Indicators (KPIs)
- Restaurant revenue and profitability
- Guest satisfaction and feedback scores
- Average guest check
- Table turnover and covers
- Food and beverage cost control
- Staff productivity and attendance
- Upselling performance
- Reduction in wastage
- Hygiene and service audit scores
- Employee training and development
Qualifications & Experience
- Bachelor's/Diploma in Hotel Management or a related hospitality qualification.
- 3–5 years of relevant experience in restaurant operations, preferably in a hotel or premium restaurant.
- Previous supervisory or managerial experience in F&B Service.
- Strong knowledge of restaurant operations, service standards, and cost control.
- Good communication and interpersonal skills.
- Strong leadership, problem-solving, and decision-making abilities.
- Proficiency in POS systems and basic computer applications is preferred.
Personal Attributes
- Guest-oriented and service-focused
- Strong leadership and team-building skills
- Positive and professional attitude
- Excellent communication skills
- Ability to work under pressure
- Strong organizational and time-management skills
- Attention to detail
- Flexible to work in shifts, weekends, and holidays
- Good knowledge of hospitality etiquette and service standards
Authority & Accountability
The Restaurant Manager is accountable for the overall operational performance of the assigned restaurant, guest satisfaction, team productivity, service quality, cost control, and achievement of departmental revenue targets.
- Monitor daily sales, covers, average check, and other operational performance indicators.
- Promote upselling and suggestive selling techniques.
- Develop strategies to increase restaurant sales and guest footfall.
- Coordinate with the Sales & Marketing team for promotions and special events.
Location: Dehradun (GMS Road & Rajpur Road)
Preference: Immediate Joiners
How to Apply:
Email your resume to:-
[email protected] or 7534804409 (only what'sapp your resume)
Warm Regards,
Human Resources
Benefits:
Food provided
Work Location: In person
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
