Restaurant Manager

JOB PURPOSE

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring that

it runs efficiently and profitably while maintaining high standards of food, service, health, and safety. This

role involves managing staff, budgets, and resources, while also focusing on providing excellent customer

service and ensuring a positive dining experience for guests.

• Operational Management:

a. Oversee the day-to-day operations of the restaurant, ensuring smooth and efficient service.

b. Ensure that all areas of the restaurant, including the dining room, kitchen, and storage areas, are

well-maintained and clean.

c. Monitor inventory levels and coordinate with suppliers to ensure timely ordering of food, beverages,

and other supplies.

• Staff Management:

a. Recruit, hire, train, and supervise restaurant staff, including servers, cooks, hosts, and bartenders.

b. Schedule shifts and manage labor costs to ensure adequate staffing during peak hours and minimize

overtime.

c. Conduct regular performance reviews and provide coaching, feedback, and disciplinary action as

needed.

• Customer Service Excellence:

a. Ensure that guests receive excellent service and have a positive dining experience from start to

finish.

b. Address guest complaints and feedback in a professional and timely manner, implementing

corrective actions as needed.

c. Monitor online reviews and social media for guest feedback, responding appropriately to maintain a

positive reputation.

d. Achieve sales target.

JOB DESCRIPTION

JOB PURPOSE

RELATIONSHIPS

DUTIES AND RESPONSIBILITIES

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• Financial Management:

a. Manage the restaurant’s budget, including labor, food, and beverage costs, to ensure profitability.

b. Analyze financial reports, including profit and loss statements, and identify areas for cost reduction

and revenue enhancement.

c. Implement pricing strategies and promotional activities to increase sales and attract new customers.

• Health & Safety Compliance:

a. Ensure that the restaurant complies with all health, safety, and sanitation regulations.

b. Conduct regular inspections of the kitchen and dining areas to maintain cleanliness and hygiene

standards.

c. Ensure that staff are trained on health and safety protocols, including food handling, fire safety, and

emergency procedures.

• Marketing & Promotions:

a. Develop and implement marketing strategies to promote the restaurant and attract new customers.

b. Plan and execute special events, promotions, and seasonal menus to boost customer engagement and

sales.

c. Collaborate with local businesses and community organizations to increase the restaurant’s visibility

and reputation.

d. Coordinate with social media agency/marketing agency for promotion and sale.

e. Have in-depth knowledge of online presence of restaurant and delivery partners like Zomato, swiggy

etc.

• Menu Development:

a. Work with the Executive Chef to develop and update the menu, ensuring it aligns with customer

preferences and seasonal availability.

b. Monitor food quality and presentation to ensure consistency and excellence.

c. Introduce new dishes, beverages, and specials to keep the menu fresh and appealing.

• Technology & Systems Management:

a. Oversee the use of technology in the restaurant, including point-of-sale (POS) systems, reservation

software, and online ordering platforms.

b. Ensure that all systems are functioning properly and that staff are trained on their use.

c. Analyze data from these systems to identify trends and improve operational efficiency.

• Vendor & Supplier Relations:

a. Establish and maintain relationships with vendors and suppliers to ensure quality and timely

delivery of goods.

b. Negotiate contracts and prices with suppliers to manage costs effectively.

c. Monitor supplier performance and address any issues related to product quality or delivery.

d. Place daily orders and keep control of inventory.

• Team Collaboration:

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Competency Levels: 1: BASIC 2: COMPETANT 3: OUTANDING 4: EXECELLENT

a. Foster a positive and collaborative work environment, encouraging teamwork and communication

among staff.

b. Lead regular team meetings to discuss service standards, operational goals, and upcoming events.

c. Support staff in resolving conflicts and working together to achieve the restaurant’s objectives.

This is a Managerial role and requires to take decisions.

Work is closely monitored by the manager, detailed instructions and procedures and guidelines for

generations of various reports are generally provided.

Results are defined and the position sets own goals and determines how to accomplish them.

Supervisor/manager provides broad guidelines and overall direction.

**DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working

conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves

the right to revise the job or to require that other or different tasks be performed as assigned.