Restaurant Manager

Job Description – Restaurant ManagerCompany: SPI Diners Private Limited – ID Restaurant Department: Operations Designation: Restaurant Manager Location: Chennai Reporting to: Area Manager / Operations Head

1. Job PurposeTo manage the day-to-day operations of the ID Restaurant outlet, ensuring smooth service, excellent guest satisfaction, food quality, hygiene, cost control, and achievement of business targets in line with company standards and SOPs.

• 2. Key ResponsibilitiesA. Restaurant OperationsManage daily restaurant operations, including opening and closing procedures.
• Ensure smooth coordination between kitchen, service, billing, and housekeeping teams.
• Maintain service standards, food quality, and customer satisfaction.
• Ensure adherence to company SOPs, operational guidelines, and service standards.
• Monitor table turnover, order processing, and service efficiency.
• B. Team Management & HRManage, supervise, and motivate restaurant staff, including Captains, Stewards, Cashiers, and Kitchen Team members.
• Prepare duty rosters and ensure adequate manpower deployment.
• Monitor attendance, punctuality, grooming, discipline, and employee performance.
• Conduct staff briefings, on-the-job training, and regular performance reviews.
• Coordinate with HR for recruitment, onboarding, employee grievances, and staff retention.
• C. Sales & Business PerformanceDrive outlet sales and achieve monthly revenue targets.
• Monitor daily sales, average billing value, customer footfall, and sales performance.
• Identify opportunities to improve revenue and customer repeat visits.
• Monitor promotional activities, offers, and upselling initiatives.
• Prepare and submit daily, weekly, and monthly operational reports.
• D. Cost Control & InventoryMonitor food costs, wastage, consumables, and operational expenses.
• Ensure proper stock management, inventory control, and FIFO practices.
• Coordinate with the kitchen and purchase teams for timely procurement.
• Conduct regular stock verification and investigate inventory variances.
• Ensure proper cash handling, billing accuracy, and daily sales reconciliation.
• E. Food Safety, Hygiene & ComplianceEnsure high standards of food safety, personal hygiene, and restaurant cleanliness.
• Monitor kitchen, dining, washroom, and storage area hygiene.
• Ensure compliance with applicable FSSAI requirements and company food safety policies.
• Maintain statutory and operational records, checklists, and audit documentation.
• Ensure equipment safety, preventive maintenance, and prompt reporting of breakdowns.
• F. Guest Experience & Customer ServiceEnsure courteous, prompt, and professional customer service.
• Handle customer complaints, feedback, and service recovery effectively.
• Monitor customer reviews and implement corrective actions.
• Maintain the brand's service standards and customer experience.

• 3. Qualifications & ExperienceGraduate or Diploma in Hotel Management / Hospitality or a relevant discipline.
• Minimum 3–5 years of experience in restaurant or QSR operations, preferably with experience managing an outlet.
• Experience in South Indian vegetarian restaurants or high-volume QSR operations will be an advantage.
• Strong leadership, communication, customer service, and team management skills.
• Knowledge of POS billing, inventory management, food safety, and cost control.

4. Key Performance Indicators (KPIs)Performance AreaKey MeasurementsSalesAchievement of monthly sales targetsCost ControlFood cost, wastage, and controllable expensesCustomer ServiceCustomer feedback and complaint resolutionManpowerAttendance, attrition, productivity, and trainingOperationsSOP compliance, audit scores, and service efficiencyInventoryStock variance, expiry, and wastage control