Restaurant Manager

Key Responsibilities

1. Operational Leadership

Oversee the daily operations of the restaurant, ensuring smooth service and exceptional guest satisfaction.

Ensure the consistent application of service standards, operating procedures, and brand guidelines.

Monitor all phases of guest interaction, from reservations and greeting to table service and billing, ensuring seamless service flow.

Coordinate with kitchen and bar teams to maintain synchronization between culinary execution and service delivery.

Team Management & Development

Recruit, train, supervise, and motivate service staff including captains, servers, host/hostesses, and support staff.

Conduct daily briefings, schedule planning, and delegation of responsibilities.

Implement staff training programs focusing on service excellence, upselling techniques, and complaint handling.

Monitor employee performance, conduct appraisals, and initiate disciplinary procedures when required.

Guest Experience & Service Excellence

Personally engage with guests to ensure personalized service and gather feedback.

Handle guest complaints and concerns in a professional and timely manner, turning negative experiences into positive outcomes.

Create a welcoming and refined dining atmosphere in line with the hotel’s service ethos.

Maintain high levels of guest satisfaction ratings through consistent service delivery and guest relationship building.

Sales, Promotions & Revenue Optimization

Work with the F&B and Marketing teams to conceptualize and implement dining promotions, seasonal menus, and special events.

Train staff on suggestive selling and upselling techniques to increase average check values.

Monitor daily sales performance, revenue metrics, and guest counts to analyze business trends and make informed decisions.

Inventory, Cost Control & Budgeting

Assist in budget preparation and monitor daily financial performance against targets.

Oversee inventory management of service-related items such as linen, crockery, cutlery, glassware, and stationery.

Ensure cost controls are in place related to labor, food wastage, and consumables without compromising service quality.

Approve requisitions and ensure efficient stock usage and accountability.

Hygiene, Safety & Compliance

Ensure compliance with health, hygiene, safety, and sanitation standards as per hotel policies and local regulations.

Conduct regular audits of cleanliness and operational readiness of the dining area, back-of-house areas, and equipment.

Ensure that all team members adhere to grooming and hygiene standards and maintain professional conduct at all times.

Coordination & Communication

Maintain close coordination with the kitchen, stewarding, and purchasing departments for smooth restaurant operations.

Liaise with the Events/Banqueting team for restaurant-related aspects of private events or group dining.

Attend F&B management meetings and contribute to strategic planning and decision-making.

Qualifications & Experience

Education

Degree/Diploma in Hotel Management, Hospitality Management, or related field.

Experience: Minimum 5–7 years of F&B service experience, with at least 2–3 years in a supervisory or managerial role in an upscale/luxury restaurant or hotel.

Previous experience in managing fine dining or specialty restaurants is preferred.

Skills & Competencies

Excellent leadership, interpersonal, and team management skills.

Strong communication skills in English (additional languages are an advantage).

In-depth knowledge of food and beverage service, dining etiquette, and hospitality best practices.

Proficiency in restaurant management software and POS systems (e.g., MICROS, Toast, Oracle).

Ability to handle high-pressure situations with poise and professionalism.

Customer-focused with a strong sense of urgency and attention to detail.

Sales and business acumen with the ability to drive revenue and manage costs.

Job Types

Full-time, Permanent

Pay

₹40,000.00 - ₹47,000.00 per month

Benefits

Health insurance

Provident Fund

Work Location

In person