Restaurant Manager – Job Description
Location: Hibiscus Café, Injambakkam, ECR, Chennai
Cuisine: Continental & Pan-Asian
Reports To: Owner
Position Summary
The Restaurant Manager is responsible for overseeing the daily operations of Hibiscus Café, ensuring exceptional guest experiences, efficient service delivery, high food quality standards, and profitable business performance. The role requires strong leadership, operational expertise, and a passion for hospitality, particularly in Continental and Pan-Asian dining. Hibiscus Café is known for its relaxed ambience, scenic setting, and multi-cuisine offerings, attracting families, groups, and destination diners along ECR. (LinkedIn)
Key ResponsibilitiesOperations Management
- Oversee day-to-day restaurant operations, including dining, takeaway, and delivery services.
- Ensure smooth coordination between kitchen, service, and cashier teams.
- Monitor opening and closing procedures.
- Maintain cleanliness, hygiene, and food safety standards.
- Ensure compliance with local health, safety, and licensing regulations.
Guest Experience
- Deliver outstanding customer service and maintain high guest satisfaction.
- Handle guest complaints professionally and resolve issues promptly.
- Build relationships with repeat customers and encourage positive reviews.
- Monitor service standards, table turnover, and guest feedback.
Team Leadership
- Recruit, train, schedule, and supervise restaurant staff.
- Conduct regular performance reviews and coaching sessions.
- Foster a positive and professional work culture.
- Ensure staff grooming, discipline, and adherence to SOPs.
Food & Beverage Management
- Work closely with chefs to maintain quality and consistency of Continental and Pan-Asian dishes.
- Monitor food presentation, portion control, and service timing.
- Manage beverage sales and menu promotions.
- Support menu engineering and seasonal offerings.
Financial Management
- Achieve revenue and profitability targets.
- Monitor daily sales, labour costs, food costs, and operational expenses.
- Control wastage and inventory losses.
- Prepare daily, weekly, and monthly business reports.
- Manage vendor relationships and purchasing processes.
Inventory & Procurement
- Monitor stock levels and ensure timely ordering.
- Conduct regular inventory audits.
- Minimize wastage through proper storage and stock rotation.
- Coordinate with suppliers for quality ingredients and timely deliveries.
Marketing & Business Development
- Support promotional campaigns, events, and seasonal offers.
- Coordinate with social media and marketing teams.
- Develop local partnerships and community engagement initiatives.
- Drive repeat business and guest loyalty programs.
Required Qualifications
- Bachelor's degree or Diploma in Hotel Management, Hospitality, or related field.
- 3–7 years of restaurant management experience.
- Experience in Continental, Pan-Asian, café, or casual dining operations preferred.
- Strong knowledge of restaurant POS systems and inventory management.
- Excellent leadership, communication, and problem-solving skills.
- Ability to manage high-volume operations during weekends and holidays.
Key Skills
- Restaurant Operations
- Team Management
- Customer Service Excellence
- Cost Control & Budgeting
- Inventory Management
- Food Safety & Hygiene
- Staff Training & Development
- Sales & Revenue Growth
- Conflict Resolution
- Vendor Management
KPIs
- Guest Satisfaction Score
- Revenue Growth
- Food Cost %
- Labour Cost %
- Table Turnover Rate
- Staff Retention
- Online Review Ratings
- Inventory Variance
- Monthly Profitability
Preferred Profile: A hands-on hospitality professional who can lead from the floor, maintain premium service standards, and create memorable dining experiences while driving operational efficiency and profitability.
Pay: ₹30,000.00 - ₹45,000.00 per month
Benefits:
Work Location: In person
