Restaurant Manager

Restaurant Manager – Job DescriptionPosition: Restaurant ManagerDepartment: Operations

Reports To: Operations Manager / Director

Job SummaryThe Restaurant Manager is responsible for the overall management of the restaurant, ensuring smooth daily operations, exceptional guest service, team leadership, and achievement of sales and profitability targets. The role includes supervising staff, maintaining food quality and hygiene standards, controlling costs, and delivering an outstanding dining experience.

• Key ResponsibilitiesOperations ManagementOversee the day-to-day operations of the restaurant.
• Ensure excellent customer service and guest satisfaction.
• Monitor food quality, presentation, and service standards.
• Maintain cleanliness, hygiene, and safety standards throughout the restaurant.
• Ensure compliance with FSSAI, health, and safety regulations.
• Team ManagementRecruit, train, and supervise restaurant staff.
• Prepare staff duty rosters and manage attendance.
• Conduct performance reviews and provide coaching.
• Handle employee grievances and maintain workplace discipline.
• Motivate the team to achieve operational goals.
• Guest RelationsWelcome and interact with guests to ensure a positive dining experience.
• Handle guest complaints professionally and resolve issues promptly.
• Collect guest feedback and implement improvements.
• Inventory & Cost ControlMonitor inventory levels and place orders as required.
• Minimize wastage and control food and operational costs.
• Conduct daily, weekly, and monthly stock audits.
• Coordinate with vendors for timely procurement.
• Sales & Business DevelopmentAchieve monthly sales and revenue targets.
• Plan promotional activities to increase footfall.
• Monitor daily sales reports and identify growth opportunities.
• Implement strategies to improve profitability.
• Financial ManagementManage daily cash handling and billing accuracy.
• Prepare operational reports and MIS.
• Monitor labor costs and operational expenses.
• Coordinate with the accounts team for billing and reconciliations.
• Required QualificationsBachelor's degree in Hotel Management, Hospitality, or a related field (preferred).
• 3–6 years of experience in restaurant management.
• Experience in café or casual dining operations is an advantage.
• Skills RequiredStrong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Customer service orientation.
• Inventory and cost control knowledge.
• Problem-solving and decision-making ability.
• Knowledge of POS systems and MS Office.
• Ability to work under pressure and manage multiple tasks.
• Key Performance Indicators (KPIs)Guest satisfaction score.
• Monthly sales achievement.
• Food cost and labor cost control.
• Employee retention and attendance.
• Audit and hygiene compliance.
• Inventory accuracy and wastage control.
• Complaint resolution time.
• Working ConditionsFlexible shifts, including weekends and holidays.
• Ability to stand and move around the restaurant for extended periods.
• Maintain a professional appearance and uphold company standards.