Job Summary
The Restaurant Manager is responsible for overseeing the overall operations of the restaurant, ensuring exceptional guest experience, smooth service delivery, staff management, cost control, and achievement of revenue targets. The role ensures compliance with brand standards, hygiene norms, and company policies.
Key ResponsibilitiesOperations & Guest Experience- Oversee day-to-day restaurant operations to ensure smooth service and high guest satisfaction.
- Maintain service quality, food presentation, and ambiance as per brand standards.
- Handle guest feedback, complaints, and ensure timely resolution.
- Ensure adherence to SOPs and service sequences.
Team Management- Recruit, train, schedule, and supervise restaurant staff.
- Conduct daily briefings and regular performance reviews.
- Motivate the team to achieve service excellence and sales targets.
- Ensure proper grooming, discipline, and attendance of staff.
Sales & Revenue Management- Drive restaurant sales through upselling, promotions, and guest engagement.
- Monitor daily sales reports and analyze performance.
- Support marketing initiatives, events, and special promotions.
Cost Control & Inventory- Control food and beverage costs through proper portion control and wastage monitoring.
- Ensure accurate inventory management and stock rotation (FIFO).
- Coordinate with kitchen and stores for ordering and stock verification.
Hygiene, Safety & Compliance- Ensure compliance with food safety, hygiene, and sanitation standards.
- Maintain cleanliness of dining areas, service stations, and back-of-house.
- Ensure compliance with statutory and licensing requirements.
Coordination & Reporting- Coordinate with kitchen, accounts, purchase, and maintenance teams.
- Prepare daily, weekly, and monthly operational reports.
- Ensure accurate billing, cash handling, and POS compliance.
Qualifications & Experience- Degree / Diploma in Hotel Management or relevant field preferred.
- 58 years of experience in restaurant operations, with at least 23 years in a managerial role.
- Strong knowledge of food & beverage service standards.
- Experience with POS systems and basic reporting.
- Excellent communication and leadership skills.
