Reports To: Store Manager / Head Retail Operations
Role Type: Full-Time | On-Ground Leadership
About Broadway
Broadway is a premium retail experience that blends products, people, and culture. We believe in celebrating diverse talent, driving modern consumption, and delivering a seamless experience for every customer.
Our in-store restaurants and cafs extend this vision by offering an elevated, warm, and delightful F&B experience.
Role Overview
The Restaurant Manager will be responsible for overseeing the daily operations of the restaurant within Broadway stores. This role demands excellence in customer experience, people management, operations, hygiene compliance, cost control, and overall service quality. You will lead the team on-ground, ensuring Broadway's hospitality standards are consistently upheld.
Key Responsibilities
- Restaurant Operations
- Oversee daily restaurant operations including opening, closing, service flow, and shift management.
- Ensure timely food prep, smooth kitchenfloor coordination, and adherence to SOPs.
- Maintain high levels of hygiene, cleanliness, and food safety as per FSSAI norms.
- Customer Experience
- Ensure each guest receives impeccable hospitality in line with Broadway's brand ethos.
- Resolve customer escalations with professionalism and empathy.
- Monitor dining ambienceseating, lighting, menu presentation, and service speed.
- Team Leadership & People Management
- Lead, coach, and motivate a team of servers, stewards, hosts, and kitchen assistants.
- Plan rosters, manage discipline, and ensure staff punctuality and grooming standards.
- Facilitate continuous training on product knowledge, service etiquette, and upselling.
- Sales & Performance
- Achieve daily/weekly/monthly revenue targets through effective upselling and service execution.
- Track table turnaround time, cover count, and average order value (AOV).
- Collaborate with store leadership on promotions, events, and menu performance.
- Inventory & Cost Control
- Manage stock levels of raw materials, beverages, disposables, and consumables.
- Minimize wastage, monitor variances, and ensure cost discipline across operations.
- Coordinate with procurement and vendors for timely replenishments.
- Compliance & Reporting
- Maintain compliance with FSSAI, safety, and audit standards.
- Prepare daily reports on sales, footfall, staff attendance, and operational issues.
- Support HR with onboarding, performance reviews, and disciplinary processes.
Skills & Competencies
- Strong leadership and team management skills.
- Excellent communication and customer-handling abilities.
- Deep understanding of restaurant operations, F&B standards, and hygiene norms.
- Problem-solving attitude with agility under pressure.
- Data-driven mindset with proficiency in POS systems.
- Ability to multitask and manage peak-hour operations effectively.
Experience & Qualifications
- 36 years of experience in F&B / restaurant management / hospitality operations.
- Prior experience in premium dining, cafs, or in-store restaurants preferred.
- Graduate in Hospitality Management or any discipline (preferred).
- Knowledge of FSSAI guidelines mandatory.
