Restaurant managers oversee daily front- and back-of-house operations to maximize profitability and guest satisfaction. Core responsibilities include leading and scheduling staff, managing inventory, ensuring health and safety compliance, and analyzing financial performance.
- Shift Supervision: Lead floor operations, coordinate kitchen and dining room teams, and ensure smooth service during peak hours.
- Customer Relations: Greet guests, oversee table reservations, solicit feedback, and resolve complaints promptly.
- Brand Image: Uphold service standards and work on local marketing or promotional events to drive customer loyalty.
Staff Management & Leadership
- Hiring & Training: Recruit, onboard, and train both new and existing staff on proper service protocols and food safety.
- Scheduling: Create rosters and track attendance to ensure adequate floor coverage while controlling labor costs.
- Performance & Morale: Evaluate employee productivity, handle workplace conflicts, and motivate the team.
Financial & Inventory Control
- Budgeting & Profitability: Analyze sales levels, forecast revenue, and review profit and loss statements to maximize financial performance.
- Cost Tracking: Monitor expenses, control operational costs, and identify measures to minimize waste.
- Inventory & Procurement: Check stock levels, estimate future needs, and manage vendor relationships to ensure a steady supply of ingredients and equipment.
Compliance & Quality Assurance
- Health & Safety: Enforce strict sanitation, hygiene, and food-handling regulations.
- Legal Requirements: Ensure compliance with local licensing laws, labor regulations, and workplace safety standards.
- Quality Control: Routinely check food quality and presentation prior to service delivery.
Pay: ₹15,000.00 - ₹30,000.00 per month
Work Location: In person
