Restaurant Manager
Position: Restaurant Manager
Department: Food & Beverage Service
Location: [Restaurant/Resort Name]
Reports To: F&B Manager / General Manager
Job Summary
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent guest service, maintaining quality standards, managing staff, and achieving revenue and profitability targets.
Key ResponsibilitiesOperations Management
- Manage the day-to-day restaurant operations.
- Ensure smooth service during breakfast, lunch, dinner, and special events.
- Monitor food and beverage quality, presentation, and service standards.
- Maintain cleanliness, hygiene, and safety standards in all restaurant areas.
Guest Service
- Ensure exceptional guest satisfaction and handle guest complaints professionally.
- Build positive relationships with guests and encourage repeat business.
- Monitor guest feedback and implement improvement plans.
Team Management
- Supervise, train, and motivate restaurant staff.
- Prepare duty rosters and manage employee attendance.
- Conduct performance evaluations and provide coaching.
- Ensure grooming and uniform standards are maintained.
Financial Management
- Monitor restaurant sales and achieve revenue targets.
- Control labor and operating costs.
- Verify daily sales reports and cash handling procedures.
- Assist in budgeting and forecasting activities.
Inventory & Compliance
- Monitor stock levels and coordinate with stores and purchasing departments.
- Minimize wastage and ensure proper inventory control.
- Ensure compliance with company policies, food safety regulations, and statutory requirements.
Qualifications
- Bachelor's Degree/Diploma in Hotel Management or Hospitality Management.
- 5–8 years of experience in Food & Beverage Service, with at least 2 years in a supervisory or managerial role.
- Strong leadership, communication, and customer service skills.
- Knowledge of restaurant operations, inventory control, and POS systems.
- Ability to work flexible shifts, including weekends and holidays.
Skills Required
- Leadership and Team Management
- Guest Relations
- Communication Skills
- Problem Solving
- Revenue Management
- Cost Control
- Training & Development
- Food Safety and Hygiene Knowledge
Salary: As per company standards and experience.
Employment Type: Full-Time.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Provident Fund
Work Location: Remote
