Job Description – Restaurant Manager (Operations & Sales)Position
Restaurant Manager – Operations & Sales
Department
Restaurant Operations
Reporting To - Director
Job Summary
We are looking for an experienced and result-oriented Restaurant Manager who can effectively manage both restaurant operations and sales/business development. The ideal candidate should be hands-on in day-to-day restaurant management, team leadership, guest experience, cost control, and revenue generation.
The candidate will be responsible for ensuring smooth restaurant operations while actively driving sales, customer acquisition, repeat business, events, promotions, and overall profitability.
Key Responsibilities
1. Restaurant Operations
- Manage the complete day-to-day operations of the restaurant.
- Ensure smooth functioning of FOH and BOH and effective coordination between departments.
- Maintain high standards of food quality, service, hygiene, cleanliness, and guest experience.
- Monitor opening, closing, cash handling, billing, inventory, and daily operational procedures.
- Ensure compliance with food safety, hygiene, statutory, and company policies.
- Monitor restaurant maintenance and coordinate with vendors/service providers when required.
- Identify operational gaps and implement corrective measures.
- Ensure SOPs are consistently followed by the entire team.
2. Sales & Revenue Generation
- Take ownership of restaurant sales targets, revenue, and profitability.
- Develop and execute strategies to increase dine-in, takeaway, delivery, and event sales.
- Drive corporate sales, group bookings, parties, celebrations, catering, and special events.
- Develop local-area sales initiatives and partnerships to generate new business.
- Build relationships with corporate clients, event planners, local businesses, and key customers.
- Monitor daily/weekly/monthly sales performance and take corrective action to achieve targets.
- Identify opportunities for upselling, cross-selling, promotions, and increasing average order value.
- Work closely with marketing teams to plan and execute effective promotions and campaigns.
- Maintain strong relationships with repeat and high-value customers.
3. Team Management
- Recruit, train, coach, and motivate restaurant staff.
- Set clear performance expectations and monitor individual/team performance.
- Prepare staff schedules and ensure optimum manpower utilization.
- Conduct regular team briefings and performance reviews.
- Build a customer-focused and sales-oriented team culture.
- Handle employee grievances and disciplinary matters professionally.
4. Customer Experience
- Ensure consistently excellent service and customer satisfaction.
- Personally handle VIP guests, complaints, and critical customer situations.
- Collect and analyze customer feedback and implement improvements.
- Develop strategies to increase customer retention and repeat visits.
- Maintain the restaurant's service standards and brand image.
5. Cost & Profitability Management
- Monitor food cost, beverage cost, manpower cost, wastage, and operating expenses.
- Control inventory and minimize pilferage, wastage, and unnecessary expenses.
- Monitor stock levels and coordinate with purchase/inventory teams.
- Analyze P&L and key operational KPIs to improve profitability.
- Ensure effective utilization of resources without compromising quality or guest experience.
6. Reporting & Business Analysis
- Prepare and review daily, weekly, and monthly sales and operational reports.
- Track KPIs such as:
- Revenue & sales growth
- Average Order Value (AOV)
- Covers
- Table turnover
- Food & beverage cost
- Labour cost
- Customer retention
- Event/corporate sales
- Customer satisfaction
- Present performance updates and action plans to senior management.
Required Skills & Competencies
- Strong knowledge of restaurant operations and sales management.
- Proven ability to achieve sales and revenue targets.
- Excellent leadership and people-management skills.
- Strong customer service and communication skills.
- Good understanding of restaurant P&L and cost control.
- Strong negotiation, networking, and business development abilities.
- Ability to handle high-pressure situations and resolve problems quickly.
- Good analytical and decision-making skills.
- Proficiency in POS systems, MS Excel, and restaurant management software.
- Strong knowledge of food safety, hygiene, and operational SOPs.
- Energetic, proactive, target-oriented, and commercially driven.
Qualification & Experience
- Bachelor's degree/diploma in Hotel Management, Hospitality Management, Business Management, or a related field preferred.
- 5–10 years of relevant restaurant/hospitality experience, including at least 2–3 years in a supervisory/managerial role.
- Experience in managing both restaurant operations and sales/revenue generation is essential.
- Experience in handling events, corporate sales, catering, or local business development will be an advantage.
Key Performance Indicators (KPIs)
The Restaurant Manager will be evaluated on:
- Achievement of monthly/annual sales targets
- Revenue and profitability growth
- Customer satisfaction and repeat business
- Food, beverage, and labour cost control
- Team productivity and retention
- Operational compliance and SOP adherence
- Successful events and corporate/group sales
- Reduction in wastage and operational losses
- Overall restaurant performance
Preferred Candidate Profile
The ideal candidate is a hands-on restaurant leader with a strong commercial mindset—someone who can manage the restaurant floor effectively while also going out into the market, building relationships, generating business, and delivering measurable sales growth.
Operations + Sales + Customer Experience + Team Leadership + Profitability will be the core focus of this role.
Pay: ₹30,000.00 - ₹50,000.00 per month
Benefits:
Work Location: In person
