Restaurant Manager

Key Responsibilities:

• Manage end-to-end outlet operations including service, kitchen coordination, and hygiene standards
• Ensure high levels of customer satisfaction and handle escalations effectively
• Maintain brand SOPs, food safety, and statutory compliance (FSSAI, hygiene audits)
• Drive sales, footfall, and upselling initiatives to achieve revenue targets
• Control food cost, wastage, manpower cost, and utility expenses
• Monitor daily sales reports, cash handling, and inventory
• Recruit, train, schedule, and supervise outlet staff
• Ensure staff productivity, discipline, grooming, and performance
• Conduct regular briefings and on-the-job training
• Manage stock levels, ordering, and FIFO practices
• Coordinate with central kitchen, warehouse, and vendors for timely supplies
• Prepare daily, weekly, and monthly MIS reports
• Ensure compliance with company policies, safety norms, and labor laws

Required Skills & Competencies:

• Strong leadership and people management skills
• Good understanding of QSR operations and service standards
• Financial acumen with focus on cost control
• Customer-centric approach and problem-solving ability
• Ability to work in rotational shifts and under pressure

Qualification & Experience:

• Graduate / Hotel Management preferred
• 3–10 years of experience in QSR / F&B operations
• Minimum 3–10 years as Manager / Assistant Manager