Restaurant Manager

Position: Restaurant Manager

Department: F&B Service

Reports To: General Manager

Job Purpose

To manage the day-to-day operations of the restaurant efficiently and ensure excellent guest service, smooth service operations, effective staff supervision, food quality, hygiene, cost control, and achievement of departmental revenue targets.

Key Responsibilities

1. Restaurant Operations

• Oversee the daily opening, operation, and closing of the restaurant.
• Ensure smooth and efficient food and beverage service.
• Maintain high standards of service, presentation, cleanliness, and guest experience.
• Ensure tables, service areas, equipment, and restaurant facilities are properly maintained.
• Coordinate with the Kitchen, Bar, Front Office, Housekeeping, and other departments for smooth operations.

2. Guest Service & Satisfaction

• Welcome and interact with guests and ensure their needs are attended to promptly.
• Handle guest complaints and service issues professionally and ensure timely resolution.
• Monitor guest feedback and take corrective action wherever required.
• Ensure personalized and courteous service to all guests.

3. Staff Supervision & Team Management

• Supervise, guide, and motivate restaurant staff.
• Prepare duty rosters and allocate staff according to operational requirements.
• Conduct daily briefings and communicate operational instructions to the team.
• Monitor staff attendance, grooming, discipline, and performance.
• Train employees on service standards, menu knowledge, upselling, hygiene, and guest handling.
• Evaluate employee performance and provide feedback to improve productivity.

4. Sales & Revenue

• Monitor daily restaurant sales and work towards achieving revenue targets.
• Promote upselling and suggestive selling among the service team.
• Monitor menu performance and guest preferences.
• Assist management in developing promotional activities and special dining offers.
• Ensure proper billing procedures and minimize revenue leakage.

5. Inventory & Cost Control

• Monitor restaurant supplies, cutlery, crockery, glassware, linen, and other operational items.
• Coordinate with the stores and purchase departments for stock requirements.
• Monitor wastage, breakage, pilferage, and unnecessary consumption.
• Maintain appropriate stock levels and ensure proper storage of supplies.
• Assist in controlling food and beverage costs.

6. Hygiene, Safety & Compliance

• Ensure compliance with food safety, hygiene, sanitation, and health standards.
• Ensure employees follow proper personal hygiene and grooming standards.
• Conduct regular checks of restaurant cleanliness and service areas.
• Ensure safe handling and storage of food, beverages, equipment, and chemicals.
• Follow all resort policies, procedures, and statutory requirements.

7. Administration & Reporting

• Maintain daily operational records and restaurant reports.
• Monitor attendance, leave, overtime, and staff deployment.
• Prepare shift reports and communicate important operational issues to management.
• Monitor restaurant equipment and report maintenance requirements.
• Assist in budgeting, forecasting, and operational planning when required.

8. Coordination

• Coordinate closely with the Executive Chef regarding menu availability, food quality, special requests, and service requirements.
• Coordinate with the General Manager regarding operational performance and issues.
• Ensure effective communication between all departments.
• Assist in organizing events, special dinners, and other F&B functions when required.

Required Skills & Competencies

• Strong leadership and team-management skills.
• Excellent communication and interpersonal skills.
• Good knowledge of restaurant operations and service standards.
• Strong guest-handling and problem-solving abilities.
• Knowledge of food safety and hygiene standards.
• Ability to manage staff during busy operational periods.
• Good knowledge of billing/POS systems.
• Basic understanding of sales, revenue, inventory, and cost control.
• Ability to train and motivate employees.
• Good organizational and time-management skills.

Qualification

• Diploma/Degree in Hotel Management, Hospitality Management, or a related field preferred.

Experience

• 3–5 years of relevant experience
• Previous experience in a supervisory or managerial F&B role is preferred.

Key Performance Indicators (KPIs)

• Restaurant revenue and achievement of sales targets.
• Guest satisfaction and complaint resolution.
• Service quality and operational efficiency.
• Food & beverage cost control.
• Staff productivity and performance.
• Hygiene and safety compliance.
• Inventory and wastage control.
• Employee training and retention.
• Overall restaurant profitability and guest experience.

Preferance to candidates from Goa or currently working in Goa.