Restaurant Manager

RESTAURANT MANAGER – Latoyá

Brand: Latoyá

Location: Delhi

Department: Operations

Reporting To: Head of Operations / Management

About Latoyá

Latoyá is a vibrant Latin American restaurant and bar focused on creating a high-energy guest experience, strong beverage sales and a memorable nightlife proposition.

We are looking for an experienced Restaurant Manager who can take complete ownership of the outlet's day-to-day operations while driving revenue, guest retention, bar sales and profitability.

The ideal candidate should be commercially driven, understand P&L, know how to control costs, and most importantly, have a strong guest network/personal clientele that can be converted into regular business for the outlet.

Key Responsibilities1. Outlet Operations

• Take complete responsibility for the smooth day-to-day functioning of Latoyá.
• Manage restaurant and bar operations, service standards and guest experience.
• Ensure opening and closing procedures are followed.
• Maintain high standards of service, hygiene, grooming and discipline.
• Coordinate closely with the kitchen, bar and service teams.
• Ensure operational SOPs are implemented consistently.

2. Sales & Revenue Generation

• Take ownership of achieving monthly sales targets.
• Drive restaurant, bar, party and group sales.
• Actively generate business rather than depending only on walk-in guests.
• Build and maintain a strong database of regular and high-value guests.
• Develop corporate, social and group dining opportunities.
• Drive weekday business and improve revenue during low-demand periods.
• Identify opportunities to increase Average Guest Spend (AGS).

3. Guest Relationship Management

• Build strong relationships with regular and high-value guests.
• Maintain a strong personal guest network and actively bring guests to the outlet.
• Develop repeat clientele and ensure regular follow-ups.
• Handle VIP and high-value guests personally when required.
• Track guest preferences, occasions and feedback.
• Develop a strong guest database for future business generation.

4. Bar & Beverage Sales

• Take particular ownership of bar revenue and beverage sales.
• Drive cocktail, premium spirit and bottle sales.
• Work with the bar team to improve beverage upselling and guest engagement.
• Ensure proper control over beverage inventory, wastage and variance.
• Work with the Bar Manager/Mixologist to develop promotions and sales initiatives.
• Focus on increasing beverage contribution and overall outlet profitability.

5. P&L & Commercial Understanding

The candidate must understand the commercial side of restaurant operations.

Responsibilities include:

• Understanding outlet P&L.
• Monitoring sales against budget and targets.
• Controlling food and beverage costs.
• Monitoring manpower cost.
• Controlling wastage, breakage and pilferage.
• Monitoring discounts, complimentary bills and voids.
• Reviewing daily sales and cost reports.
• Identifying areas of leakage and taking corrective action.
• Understanding contribution margins and profitability.

The Restaurant Manager should be able to look at the numbers and answer:

Where are we making money, where are we losing money, and what do we need to do this month to improve profitability

6. Team Management

• Lead and motivate the restaurant and bar team.
• Set clear performance expectations.
• Conduct regular briefings and performance reviews.
• Ensure proper manpower deployment.
• Identify training requirements.
• Maintain discipline and accountability.
• Develop a strong service-oriented team culture.

7. Events & Promotions

• Drive private parties, corporate events and group bookings.
• Work closely with the Sales and Marketing teams to maximise event opportunities.
• Develop guest-led promotions and activation ideas.
• Leverage personal contacts and local networks to generate business.
• Ensure events are commercially viable and operationally well executed.

8. Cost Control & Compliance

• Monitor inventory and stock movement.
• Ensure proper billing and cash-handling procedures.
• Control wastage and pilferage.
• Ensure compliance with company SOPs and statutory requirements.
• Maintain operational documentation and reporting.

Key KPIs

The Restaurant Manager will be evaluated on:

KPIFocusMonthly SalesAchievement vs TargetBar SalesBeverage revenue & growthAverage Guest SpendIncrease in spend per guestGuest CountTraffic & repeat clienteleGuest RetentionRepeat businessParty & Event RevenueIncremental businessFood CostCost controlBeverage CostCost & variance controlManpower CostProductivityP&LOutlet profitabilityGuest SatisfactionExperience & feedbackGuest DatabaseQuality & growth of clientele

Candidate ProfileExperience

• 5–8 years of experience in premium restaurants, bars, lounges, hotels or nightlife establishments.
• Prior experience managing a high-volume bar/restaurant is preferred.
• Strong understanding of restaurant P&L and commercial operations.
• Experience in Delhi's premium F&B/nightlife market will be an advantage.

Must-Have Qualities

The candidate should:

• Be commercially driven.
• Understand restaurant P&L.
• Have strong knowledge of bar operations.
• Be confident dealing with premium/high-value guests.
• Have excellent networking and relationship-building skills.
• Have an existing guest/client network or proven ability to build one.
• Be comfortable with sales targets.
• Be hands-on with operations.
• Have strong leadership and team-management skills.
• Be energetic, presentable and guest-focused.
• Understand that the role is responsible for both operations and business generation.