Restraunt Manager

Restaurant Manager – South Indian Restaurant

About the Role

We are looking for an experienced and hands-on Restaurant Manager to manage the day-to-day operations. The ideal candidate should be strong in people management, customer experience, restaurant operations, cost control, food safety, and maintaining consistent service standards.

The Restaurant Manager will take complete ownership of the outlet's performance and ensure smooth operations across service, kitchen coordination, team management, inventory, sales, hygiene, and customer experience.

Key Responsibilities

1. Restaurant Operations

* Take complete charge of day-to-day restaurant operations and ensure smooth functioning of the outlet.

* Manage opening, closing, shift operations, service flow, and coordination between the front and back of house.

* Ensure consistent adherence to company SOPs, service standards, and operational processes.

* Monitor business levels and deploy staff effectively according to customer footfall.

* Identify operational gaps and take immediate corrective action.

2. Team Leadership & People Management

* Lead, supervise, and motivate the restaurant team to achieve operational and service standards.

* Take responsibility for team performance, discipline, attendance, grooming, and productivity.

* Conduct regular briefings, training, and feedback sessions.

* Support team members during peak hours and lead by example.

* Identify performance gaps and provide appropriate coaching and training.

* Build a positive, accountable, and customer-focused team culture.

3. Customer Experience

* Ensure every customer receives consistent, efficient, and friendly service.

* Monitor customer feedback and resolve complaints professionally and promptly.

* Maintain high standards of service, food presentation, cleanliness, and hospitality.

* Understand customer preferences and identify opportunities to improve the overall dining experience.

4. Sales & Revenue Management

* Monitor daily sales, customer footfall, average order value, and business performance.

* Work towards achieving outlet sales and profitability targets.

* Analyse business levels and identify opportunities to increase revenue.

* Support local marketing and promotional initiatives to drive customer traffic.

* Monitor peak and non-peak hours and plan operations accordingly.

5. Cost & Inventory Control

* Monitor food and operational costs and support cost-containment initiatives.

* Ensure proper inventory management, stock rotation, wastage control, and storage practices.

* Coordinate with the kitchen and procurement teams to maintain optimum stock levels.

* Monitor portion control and ensure adherence to standard recipes.

* Identify and minimise unnecessary operational expenses and wastage.

6. Food Safety, Hygiene & Compliance

* Ensure strict compliance with food safety, hygiene, sanitation, and restaurant safety standards.

* Maintain high standards of personal hygiene, grooming, kitchen cleanliness, and dining-area cleanliness.

* Conduct regular checks of food storage, temperature control, expiry dates, and cleaning standards.

* Ensure compliance with applicable FSSAI and company food-safety requirements.

* Immediately address any hygiene or safety concerns within the outlet.

7. Kitchen & Service Coordination

* Work closely with the kitchen team to ensure timely and consistent food preparation and service.

* Coordinate between kitchen and service teams during peak business hours.

* Ensure menu items are consistently prepared and presented according to company standards.

* Communicate operational feedback to the kitchen and management teams.

* Support menu planning and provide inputs based on customer feedback, sales trends, and operational feasibility.

8. Reporting & Administration

* Maintain accurate daily operational and sales reports.

* Monitor attendance, shift schedules, staff productivity, inventory, wastage, and operational issues.

* Conduct regular management/shift meetings to address challenges and improve performance.

* Escalate critical operational, maintenance, staffing, or customer issues to management promptly.

* Maintain proper documentation and ensure all outlet processes are followed.

9. Maintenance & Problem Solving

* Take ownership of outlet-level operational issues and ensure timely resolution.

* Coordinate with relevant teams/vendors for maintenance and facility-related requirements.

* Ensure equipment, furniture, fixtures, POS systems, and other outlet assets are properly maintained.

* Prevent operational disruptions by identifying potential issues before they impact business.

Key Skills & Competencies

* Strong restaurant operations and outlet management skills.

* Excellent team leadership and people-management abilities.

* Strong problem-solving and decision-making skills.

* Customer-service oriented with a hands-on approach.

* Good understanding of sales, revenue, and cost management.

* Knowledge of inventory, wastage, and portion control.

* Strong food safety and hygiene awareness.

* Good communication and interpersonal skills.

* Ability to work effectively in a fast-paced restaurant environment.

* Strong organisational and time-management skills.

* Ability to handle peak-hour pressure and operational challenges.

* Basic understanding of POS systems and restaurant reporting.

Experience & Qualifications

* 2–4 years of experience in restaurant/hospitality operations, preferably in a South Indian, QSR, casual dining, or high-volume food-service environment.

* Prior experience managing a standalone restaurant/outlet will be preferred.

* Experience in team handling, inventory, cost control, customer service, and restaurant operations is essential.

* Pre-opening experience will be an added advantage.

* Experience with POS systems and restaurant management software is preferred.

* Knowledge of FSSAI and food safety standards is preferred.

Ideal Candidate

The ideal candidate is a hands-on restaurant leader who does not limit themselves to supervision. They should be willing to step in wherever required, take ownership of problems, support the team during peak hours, maintain operational discipline, and continuously look for ways to improve sales, service, efficiency, and customer satisfaction.