Restaurant Manager for Lonavala

Job Description:

Job Summary

We are looking for an experienced Restaurant Manager with a strong hotel/resort background to manage the complete day-to-day operations of the restaurant. The candidate will be responsible for delivering exceptional guest experiences, maintaining service standards, managing the F&B team, driving revenue, controlling costs and ensuring smooth coordination between the restaurant and kitchen.

Key Responsibilities
Manage the day-to-day operations of the restaurant and ensure smooth service during all meal periods.
Maintain high standards of food quality, service, hygiene, grooming and guest experience in line with hotel standards.
Lead, supervise, train and motivate the restaurant team to achieve operational and service excellence.
Prepare duty rosters, manpower allocation and daily operational briefings.
Ensure proper coordination with the Kitchen, Stewarding, Bar, Engineering, Housekeeping and Front Office teams.
Handle guest feedback, complaints and special requests professionally and ensure timely resolution.
Monitor restaurant sales, revenue targets, average check, covers and upselling opportunities.
Control operational costs through effective monitoring of food & beverage consumption, wastage, inventory and manpower.
Ensure compliance with SOPs, food safety, hygiene, fire safety and statutory requirements.
Monitor billing, cash handling, discounts, voids, complimentary transactions and revenue leakage.
Conduct regular briefings and training sessions to improve product knowledge, service standards and guest engagement.
Coordinate with the F&B leadership team for menu promotions, events, special occasions and revenue-generating initiatives.
Maintain strong relationships with regular guests and VIP guests and ensure personalized service.

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Job Expectations:

Strong knowledge of restaurant operations, F&B service and hotel standards.
Experience in handling high-volume restaurants, banquets or luxury resort operations will be preferred.
Strong leadership, communication, guest-handling and problem-solving skills.
Knowledge of POS, billing, inventory and basic F&B financial controls.

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Minimum Qualification:

Diploma / Degree in Hotel Management or Hospitality Management.

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Minimum Job Experience:

4-8 years of experience in Food & Beverage operations, preferably with a reputed hotel, resort or luxury hospitality brand.

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Reporting to:

Director F&B

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Travel:

N/A

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