Job Summary
The Restaurant Manager is responsible for overseeing the overall operations of the restaurant, ensuring exceptional customer service, efficient staff management, profitability, compliance with food safety standards, and achievement of business targets. The role requires strong leadership, operational expertise, and the ability to maintain high standards of quality and guest satisfaction.
Key ResponsibilitiesRestaurant Operations
- Manage the day-to-day operations of the restaurant.
- Ensure smooth functioning of dining, kitchen coordination, and customer service activities.
- Monitor service quality and maintain high hospitality standards.
- Ensure restaurant cleanliness, hygiene, and ambiance are maintained at all times.
- Handle opening and closing procedures of the restaurant.
Team Management
- Recruit, train, supervise, and motivate restaurant staff.
- Prepare employee schedules and duty rosters.
- Conduct performance evaluations and provide coaching to team members.
- Monitor staff attendance, discipline, grooming, and adherence to company policies.
- Foster a positive and productive work environment.
Customer Service & Guest Relations
- Ensure excellent guest experience and customer satisfaction.
- Address customer complaints and resolve issues promptly and professionally.
- Build and maintain strong relationships with regular customers.
- Monitor customer feedback and implement improvement initiatives.
Financial Management
- Monitor daily sales and revenue performance.
- Control operational costs and minimize wastage.
- Ensure proper cash handling, billing, and reconciliation procedures.
- Prepare and review daily, weekly, and monthly operational reports.
- Assist in budgeting and achieving profitability targets.
Inventory & Procurement
- Monitor stock levels of food, beverages, and operational supplies.
- Coordinate with procurement teams and vendors for timely replenishment.
- Ensure proper inventory management and stock control.
- Conduct periodic stock audits and minimize inventory discrepancies.
Food Safety & Compliance
- Ensure compliance with food safety, health, sanitation, and hygiene regulations.
- Maintain all statutory licenses and operational permits.
- Ensure adherence to company SOPs and quality standards.
- Conduct regular inspections to ensure compliance.
Sales & Business Development
- Support marketing and promotional activities to increase sales.
- Identify opportunities for revenue growth and customer engagement.
- Monitor market trends and competitor activities.
- Implement strategies to improve customer retention and footfall.
Key Performance Indicators (KPIs)
- Revenue and sales growth.
- Customer satisfaction ratings.
- Table turnover and service efficiency.
- Food cost and inventory variance control.
- Staff productivity and retention.
- Customer complaint resolution rate.
- Compliance with food safety and hygiene standards.
- Achievement of profitability targets.
Qualifications
- Bachelor's Degree in Hospitality Management, Hotel Management, Business Administration, or a related field preferred.
- Relevant certifications in food safety and restaurant operations are an added advantage.
Experience
- Minimum 3–8 years of experience in restaurant operations, hospitality, or food service management.
- Experience managing a team and handling end-to-end restaurant operations is essential.
- Experience in fine dining, casual dining, QSR, or multi-outlet operations will be preferred.
Pay: ₹30,000.00 - ₹50,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
