Restaurant Manager

Key Responsibilities:

1. Operations Management-

• Support the Restaurant General Manager in overseeing the day-to-day operations of the Brewpub, including dining area, bar, kitchen coordination, and front-of-house operations.

• Act as the second-in-command and take charge of outlet operations in the absence of the Restaurant General Manager.

• Ensure smooth coordination between the kitchen, bar, service, stewarding, and other operational teams.

• Monitor daily operations and ensure adherence to established SOPs, service standards, and company policies.

• Conduct regular floor walks and operational checks to identify and resolve issues proactively.

• Ensure proper opening, shift handover, and closing procedures are followed.

• Monitor staff deployment and coordinate with the RGM to ensure adequate manpower during peak and non peak hours.

• Ensure timely resolution of operational issues and escalate critical matters to the RGM.

• Assist the RGM in implementing operational improvements and maintaining consistency across shifts.

2. Team Leadership & Supervision-

• Supervise, guide, and motivate the restaurant team to achieve operational and service standards.

• Conduct daily briefings and ensure that team members are aware of business priorities, promotions, menu changes, and operational requirements.

• Monitor employee grooming, attendance, punctuality, discipline, and adherence to company policies.

• Coach team members on service standards, guest handling, product knowledge, and upselling techniques.

• Identify training and development requirements and coordinate with the RGM and L&D/HR team.

• Support the RGM in performance monitoring and provide regular feedback on team members.

• Maintain effective communication and coordination among different operational teams.

• Address routine employee concerns and escalate disciplinary or serious employee matters to the RGM/HR as appropriate.

3. Guest Experience & Service Excellence-

• Ensure that guests receive a consistent, warm, and high-quality dining experience.

• Monitor service standards throughout the shift and ensure timely and professional service.

• Personally handle escalated guest complaints and service recovery situations.

• Gather guest feedback and communicate recurring concerns to the RGM.

• Ensure team members have adequate knowledge of the menu, food ingredients, beverages, and Effingut's craft beer offerings.

• Drive suggestive selling and upselling initiatives to improve guest experience and outlet revenue.

• Monitor table service, order accuracy, service timing, billing, and guest interaction.

• Ensure VIPs, regular guests, and special occasions are handled appropriately.

4. Sales & Revenue Support-

• Support the RGM in achieving daily, weekly, and monthly sales targets.

• Monitor sales performance during shifts and identify opportunities to improve revenue.

• Drive upselling and cross-selling through effective team engagement and product knowledge.

• Ensure effective implementation of ongoing promotions, events, and special offers.

• Monitor table occupancy, average spend, and overall service efficiency.

• Share observations and sales opportunities with the RGM and assist in implementing corrective actions.

5. Inventory & Cost Control-

• Monitor the appropriate usage and handling of food, beverages, consumables, and operating supplies.

• Ensure proper portion control and adherence to approved recipes and service standards.

• Support the RGM in monitoring wastage, pilferage, breakage, and operational losses.

• Ensure proper storage, handling, and issuance of food and beverage products.

• Coordinate with the Store/Kitchen/Bar teams to ensure availability of required operational materials.

• Report discrepancies, unusual consumption, or inventory-related concerns to the RGM.

• Assist in implementing measures to control operational costs and minimize wastage.

6. Quality, Hygiene & Compliance-

• Ensure that food, beverage, service, and presentation standards are consistently maintained.

• Conduct regular checks of the restaurant, bar, kitchen, washrooms, and guest areas for cleanliness and hygiene.

• Ensure compliance with food safety, hygiene, health, safety, and responsible alcohol service requirements.

• Ensure that alcoholic beverages are served strictly in accordance with applicable laws and company policies.

• Monitor adherence to responsible alcohol service practices by the team.

• Immediately report any safety, hygiene, compliance, or licensing-related concern to the RGM.

• Ensure corrective actions arising from audits or inspections are implemented within the required timelines.

7. Shift & Floor Management-

• Take complete ownership of the restaurant floor during the assigned shift.

• Allocate sections and responsibilities to team members based on business requirements.

• Monitor the overall flow of service and intervene wherever required.

• Coordinate with the kitchen and bar to ensure smooth order execution and timely service.

• Conduct pre-shift and post-shift briefings/handover as required.

• Ensure proper cash/billing and operational procedures are followed in coordination with the concerned team.

• Ensure that all operational incidents during the shift are documented and reported to the RGM.

8. Coordination & Reporting-

• Work closely with the Restaurant General Manager to achieve operational, sales, service, and cost objectives.

• Coordinate with Kitchen, Bar, Brewery, Stores, Finance, HR, L&D, Maintenance, Security, and other support functions as required.

• Prepare and share relevant shift reports, operational updates, incident reports, and other information requested by the RGM.

• Maintain proper communication and handover between shifts.

• Keep the RGM informed of significant operational issues, guest complaints, employee concerns, maintenance issues, and other matters affecting outlet operations.

9. Events & Promotions-

• Support the RGM in executing events, promotions, beer tastings, food pairings, festivals, and other customer engagement activities.

• Ensure adequate manpower and operational preparedness for events and high-volume business periods.

• Brief the team regarding event-specific requirements, menus, promotions, and service expectations.

• Monitor execution during events and ensure guest experience is not compromised.

10. Additional Responsibilities-

• Deputize for the Restaurant General Manager whenever required and ensure continuity of outlet operations.

• Take ownership of assigned projects and operational improvement initiatives.

• Ensure all company policies, SOPs, and management instructions are followed by the team.

• Maintain a professional and positive work environment.

• Perform any other duties and responsibilities assigned by the Restaurant General Manager or management from time to time.

Qualifications Education:

• High school diploma or equivalent required.

• Bachelor’s degree/diploma in Hospitality Management, Hotel Management, Business Administration, or a related field is preferred.

Experience

• Minimum 9-11 years of experience in restaurant/hospitality operations.

• Prior experience as a Restaurant Manager, Assistant Restaurant Manager, Assistant Manager, or equivalent supervisory role in a full-service restaurant, premium casual dining, brewpub, bar, or hospitality environment preferred. • Experience in managing high-volume restaurant operations will be an added advantage.