Restaurant General Manager

Job Description – Restaurant Manager | Haldiram’sPosition: Restaurant Manager

Company: Haldiram’s

Department: Operations

Location: Bengaluru

Job SummaryResponsible for managing daily restaurant operations, achieving sales and profitability targets, controlling costs, ensuring compliance with SOPs, and maintaining high standards of food quality, hygiene, and customer service.

• Key ResponsibilitiesManage daily restaurant operations and ensure smooth functioning of the outlet.
• Supervise, train, and motivate staff to maintain service standards.
• Monitor daily sales, revenue, expenses, and profitability.
• Prepare, analyse, and monitor Profit & Loss (P&L) statements to achieve business targets.
• Control food costs, labour costs, operational expenses, and wastage.
• Implement and monitor Standard Operating Procedures (SOPs) across all restaurant operations.
• Ensure compliance with food safety, hygiene, cleanliness, and FSSAI guidelines.
• Handle customer complaints and ensure customer satisfaction.
• Manage staff attendance, shift scheduling, and manpower planning.
• Monitor inventory, stock availability, purchase orders, and vendor coordination.
• Prepare daily sales reports, operational reports, and MIS.
• Conduct regular operational audits and ensure corrective actions are implemented.
• Coordinate with HR and operations teams for recruitment, onboarding, and staff performance management.
• Ensure proper cash handling, billing accuracy, and adherence to company policies.
• Achieve sales targets while maintaining operational efficiency and profitability.
• Required QualificationsGraduate in Hotel Management, Hospitality, Business Administration, or a related field preferred.
• Experience in restaurant, QSR, or food service operations preferred.
• Knowledge of P&L management, cost control, and SOP implementation.
• Strong leadership, communication, and problem-solving skills.
• Key SkillsRestaurant Operations Management
• Profit & Loss (P&L) Analysis
• SOP Implementation and Compliance
• Sales and Revenue Growth
• Food Cost and Labour Cost Control
• Inventory and Wastage Management
• Customer Service Excellence
• Team Leadership and Manpower Planning
• Food Safety and Hygiene
• Operational Audits and MIS Reporting