Job Summary

We are looking for an experienced and customer-focused Restaurant Manager to oversee the day-to-day operations of the restaurant. The candidate will be responsible for managing staff, ensuring excellent guest service, controlling costs and inventory, achieving sales targets, maintaining food and hygiene standards, and ensuring smooth restaurant operations.

Key Responsibilities

• Manage daily restaurant operations and ensure smooth service.
• Supervise, train, and motivate restaurant staff, including service and support teams.
• Prepare staff schedules, manage attendance, shifts, leave, and manpower requirements.
• Ensure high standards of customer service and guest satisfaction.
• Handle customer feedback, complaints, and service recovery professionally.
• Monitor restaurant sales, revenue, and daily business performance.
• Achieve sales and revenue targets through effective operational and promotional activities.
• Monitor food and beverage quality, portion control, presentation, and service standards.
• Coordinate with the kitchen team to ensure timely and efficient food service.
• Manage restaurant inventory, stock levels, wastage, and consumption.
• Coordinate with vendors and suppliers for timely procurement of required items.
• Monitor cash handling, billing, POS operations, and daily sales reconciliation.
• Ensure compliance with food safety, hygiene, sanitation, and health & safety standards.
• Conduct regular checks of dining areas, service stations, equipment, and facilities.
• Implement SOPs and ensure adherence to company policies and operational standards.
• Manage restaurant opening and closing procedures.
• Support marketing activities, promotions, events, and special offers.
• Monitor staff grooming, discipline, punctuality, and professional conduct.
• Analyze customer feedback and identify opportunities for operational improvement.
• Prepare daily, weekly, and monthly operational and sales reports.
• Coordinate with management and other departments to achieve business objectives.

Requirements

• Graduate/Diploma in Hotel Management, Hospitality, Business Administration, or a related field preferred.
• 3–6 years of experience in restaurant, hotel, café, or F&B operations.
• Previous experience in a Restaurant Manager or Assistant Restaurant Manager role preferred.
• Strong knowledge of restaurant operations, food service, and customer handling.
• Good understanding of inventory, cost control, wastage, and sales management.
• Strong leadership, communication, and team-management skills.
• Good knowledge of POS, billing systems, MS Office, and basic reporting.
• Customer-oriented and target-driven approach.
• Ability to work in a fast-paced environment and manage multiple responsibilities.
• Willingness to work flexible shifts, weekends, and holidays.

Key Skills

• Restaurant Operations Management
• Food & Beverage Management
• Team Management
• Staff Training & Development
• Customer Service
• Guest Relationship Management
• Sales & Revenue Management
• Inventory Management
• Cost Control
• Food Cost Management
• Wastage Control
• Vendor Management
• POS & Billing
• Cash Handling
• Complaint Resolution
• Food Safety & Hygiene
• SOP Implementation
• Staff Scheduling
• Reporting & Documentation
• Upselling & Cross-Selling
• Communication Skills
• Leadership Skills
• Problem Solving
• Time Management
• Team Collaboration
• Professionalism

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits

• Provident Fund

Work Location: In person