Job Description

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional guest service, managing staff performance, maintaining operational standards, and driving revenue growth. The role requires strong leadership, communication, financial acumen, and a deep focus on customer satisfaction.

Key Responsibilities
1. Operations Management

Ensure smooth day-to-day functioning of the restaurant.

Maintain high standards of hygiene, food safety, and service quality.

Monitor inventory levels, place orders, and reduce wastage.

Oversee opening and closing procedures.

Manage vendor relationships and ensure timely supply of goods.

2. Guest Experience

Ensure guests receive prompt, courteous, and professional service.

Handle guest feedback, queries, and complaints effectively.

Maintain a welcoming and hospitable environment at all times.

3. Team Leadership & Staff Management

Supervise, train, and motivate all restaurant staff including servers, bartenders, and support teams.

Create weekly staff schedules and manage attendance.

Conduct performance reviews and initiate necessary disciplinary or training actions.

Maintain a positive and productive work culture.

4. Revenue Management & Sales Growth

Work on strategies to increase footfall and improve table turnover.

Drive daily sales, promotions, and upselling initiatives.

Review sales reports and take corrective actions to achieve monthly targets.

Collaborate with marketing teams on campaigns and events.

5. Financial & Administrative Responsibilities

Manage the restaurant’s P&L, budgets, and cost controls.

Ensure adherence to company policies and statutory compliance.

Maintain accurate reports related to inventory, sales, and staff.

6. Compliance & Safety

Ensure compliance with FSSAI standards and local licensing regulations.

Maintain workplace safety and conduct periodic audits.

Ensure all staff follow SOPs related to food handling, safety, grooming, and service.

Skills & Qualifications

Bachelor’s degree in Hospitality Management or related field (preferred).

5-10 years of experience in restaurant or F&B operations, with at least 2 -3years in a supervisory/managerial role.

Strong leadership, interpersonal, and communication skills.

Excellent problem-solving and conflict-resolution skills.

Good understanding of restaurant financials, P&L, and inventory systems.

Ability to handle pressure in a fast-paced environment.