Restaurant Manager

Position Overview

The Restaurant Manager will lead daily operations, ensuring an excellent dining experience for every guest. The role involves overseeing staff, maintaining quality and hygiene standards, managing inventory, and driving sales and efficiency. The ideal candidate will combine strong leadership with a passion for hospitality and Indian cuisine.

Key Responsibilities

• Oversee the day-to-day operations of the restaurant, including front-of-house and kitchen coordination.
• Ensure a consistently high standard of food quality, presentation, and hygiene (FSSAI compliance).
• Manage, train, and motivate team members to deliver exceptional customer service.
• Handle customer feedback and resolve issues promptly and professionally.
• Monitor inventory levels, control wastage, and coordinate with suppliers for timely procurement.
• Manage budgets, sales targets, and cost control measures.
• Implement marketing and promotional activities to increase footfall and brand visibility.
• Ensure compliance with health, safety, and labor regulations.
• Prepare daily sales and performance reports for senior management.
• Qualifications and SkillsBachelor’s degree or diploma in Hotel Management, Hospitality, or related field.
• 3–5 years of experience in restaurant or food service management (experience in brands like Haldiram’s, Bikanervala, or similar preferred).
• Strong leadership, communication, and organizational skills.
• Excellent understanding of Indian cuisine and QSR (Quick Service Restaurant) operations.
• Proficient in POS systems, inventory management, and basic financial reporting.
• Customer-focused with the ability to handle pressure in a fast-paced environment.

Join Rabree’s and help shape one of the most beloved Indian dining experiences in the region.