Restaurant Manager

About the Role

The Restaurant Manager position involves managing all facets of restaurant operations to ensure smooth running of daily activities, delivering high-quality service to guests, leading the team effectively, and achieving sales and profitability goals. This role requires overseeing staff, upholding food quality and hygiene standards, managing costs efficiently, and creating an exceptional dining atmosphere.

Key Responsibilities

• Supervise daily operations and maintain superior customer service and satisfaction.
• Ensure food quality, presentation, and service metrics are consistently met.
• Maintain cleanliness, hygiene, and safety throughout the establishment in compliance with FSSAI and health regulations.
• Recruit, train, and oversee restaurant personnel; manage rosters and attendance.
• Conduct performance evaluations, coach employees, and handle disciplinary issues.
• Engage with customers to ensure excellent experiences and resolve complaints promptly.
• Monitor inventory, place orders, control food and operational costs, and conduct regular stock audits.
• Collaborate with vendors for timely procurement of supplies.
• Drive sales targets and implement promotional initiatives to boost customer traffic.
• Manage cash handling, billing, prepare operational reports, and coordinate billing reconciliations with accounts.

Required Qualifications and Skills

• Bachelor’s degree in Hotel Management, Hospitality, or related disciplines preferred.
• 3 to 6 years of experience in restaurant management, ideally within café or casual dining contexts.
• Strong leadership capabilities and team management expertise.
• Excellent communication and interpersonal relations skills.
• Customer service focus with problem-solving and decision-making abilities.
• Understanding of inventory and cost control processes.
• Familiarity with POS systems and Microsoft Office applications.
• Capability to work effectively under pressure and multitask.

Performance Indicators

• Guest satisfaction ratings.
• Monthly sales target accomplishment.
• Control of food and labor costs.
• Employee retention and attendance statistics.
• Hygiene audits and regulatory compliance.
• Accuracy of inventory and minimization of waste.
• Promptness in complaint resolution.

Working Conditions

• Flexible shifts including weekends and holidays.
• Physical ability to stand and move throughout the restaurant for extended periods.
• Professional appearance adhering to company guidelines.