Restaurant Manager

Restaurant Size: 200 Covers (Indoor, Courtyard & Terrace)

Operating Hours: 12:00 PM – 1:00 AM

Reports To: Restaurant General Manager / Operations Manager

Restaurant Manager (RM)Position Summary:

The Restaurant Manager is responsible for ensuring smooth day-to-day operations of a 200-cover premium restaurant with three distinct dining sections: Indoor, Courtyard, and Terrace. The RM will lead floor operations, supervise staff, ensure exceptional guest experiences, maintain operational standards, and assist the Restaurant Manager in achieving sales, profitability, and service excellence.

• Key Responsibilities

1. Restaurant Operations:

• Ensure seamless operations across all three sections of the restaurant.
• Conduct pre-opening inspections of dining areas.
• Allocate manpower efficiently between Indoor, Courtyard, and Terrace.
• Ensure proper table setup, cleanliness, lighting, music, air conditioning, and ambience before opening.
• Monitor service standards throughout operating hours.
• Coordinate with Kitchen, Bar, Host Desk, and Stewarding to maintain smooth operations.
• Handle peak-hour operations efficiently.
• Ensure smooth restaurant closing procedures.

2. Guest Experience

• Personally welcome and interact with guests.
• Ensure every guest receives prompt and professional service.
• Resolve guest complaints immediately.
• Handle VIP guests and reservations.
• Monitor guest feedback and online reviews.
• Ensure guest satisfaction scores remain consistently high.
• Recover dissatisfied guests through effective service recovery.

3. Team Management

• Supervise Captains, Stewards, Hostesses, Bartenders, and Support Staff.
• Conduct daily briefing before every shift.
• Allocate duty sections and rotation.
• Ensure staff grooming and hygiene standards.
• Motivate and mentor team members.
• Conduct regular performance evaluations.
• Handle discipline professionally.

4. Shift Management

The restaurant operates approximately 13 hours daily (12 PM–1 AM).

The ARM should:

• Ensure smooth shift handovers.
• Monitor manpower during lunch and dinner peaks.
• Adjust staffing based on business volume.
• Ensure proper break schedules.
• Coordinate late-night closing operations.

5. Sales & Revenue

• Maximize average guest spend.
• Encourage food and beverage upselling.
• Promote signature dishes and premium beverages.
• Monitor table turnaround times.
• Assist in achieving daily sales targets.
• Support promotional campaigns and events.

6. Floor Supervision

Continuously monitor:

• Table occupancy
• Waiting guests
• Food delivery times
• Beverage service
• Guest satisfaction
• Cleanliness
• Staff efficiency
• Ensure no table remains unattended.

7. Coordination with Kitchen

• Monitor Kitchen Order Ticket (KOT) timings.
• Communicate delays to guests proactively.
• Coordinate special requests.
• Ensure food quality before service.
• Reduce food returns through proper quality checks.

8. Bar Coordination

• Monitor beverage service times.
• Ensure responsible alcohol service.
• Supervise bar presentation.
• Coordinate with bartenders during rush hours.
• Ensure bar hygiene and stock discipline.

9. Hygiene & Compliance

Ensure compliance with:

• FSSAI standards
• Fire safety regulations
• Food hygiene
• Personal hygiene
• Restaurant SOPs
• Health & safety standards

10. Inventory & Cost Control

• Monitor operating supplies.
• Reduce breakage.
• Minimize wastage.
• Ensure proper linen usage.
• Verify daily stock movement.
• Report shortages immediately.

11. Cash & Billing

• Supervise billing accuracy.
• Resolve billing disputes.
• Ensure POS compliance.
• Monitor voids, discounts, and complimentary items.
• Verify shift settlements.

12. Restaurant Maintenance

Conduct regular inspections of:

• Furniture
• Air-conditioning
• Lighting
• Music systems
• Washrooms
• Décor
• Terrace furniture
• Courtyard landscaping
• Report maintenance issues promptly.

13. Staff Training

Train employees on:

• SOPs
• Menu knowledge
• Beverage knowledge
• Upselling techniques
• Guest handling
• Complaint resolution
• Hygiene
• Grooming standards

14. Opening Checklist

Ensure:

• Restaurant cleanliness
• Proper table setup
• POS functioning
• Reservation readiness
• Staff attendance
• Music and lighting
• Air conditioning
• Menu availability
• Bar setup
• Kitchen readiness
• 
  

15. Closing Checklist

Ensure:

• Cash reconciliation
• Closing inventory
• Cleaning completed
• Equipment switched off
• Security checks
• Lock-up procedures
• Shift reports submitted
• Daily ResponsibilitiesConduct shift briefing.
• Inspect all restaurant sections.
• Allocate staff.
• Monitor reservations.
• Ensure guest satisfaction.
• Review sales performance.
• Supervise lunch and dinner service.
• Resolve guest issues.
• Coordinate with kitchen and bar.
• Complete shift reports.
• Key Performance Indicators (KPIs)Guest satisfaction score
• Online review ratings
• Average ticket size
• Food and beverage upselling
• Table turnover time
• Order delivery time
• Staff productivity
• Sales target achievement
• Labour cost control
• Guest complaint resolution time
• Food return percentage
• Breakage and wastage levels
• Hygiene audit scores
• Employee retention
• Mystery audit performance
• Skills RequiredLeadershipTeam supervision
• Decision-making
• Problem-solving
• Conflict resolution
• Staff motivation
• OperationalRestaurant operations
• Floor management
• Guest handling
• POS systems
• Inventory management
• CommunicationExcellent verbal communication
• Guest interaction
• Team coordination
• Complaint handling

Qualification

• Graduate in Hospitality Management preferred.
• Diploma in Hotel Management also acceptable.
• Experience3–6 years in restaurant operations.
• Minimum 2 years in a supervisory role.
• Experience in premium casual dining, fine dining, or upscale lounge restaurants with 150+ covers preferred.
• Working HoursRotational shifts covering 12:00 PM to 1:00 AM.
• Six-day work week.
• One weekly off as per roster.
• Flexibility to work weekends, public holidays, and special events is mandatory.

Expected Leadership Qualities

The Assistant Restaurant Manager should:

• Lead by example on the floor.
• Remain highly visible during service.
• Maintain calm under pressure.
• Build strong relationships with guests and team members.
• Drive revenue through service excellence and upselling.
• Ensure every dining section—Indoor, Courtyard, and Terrace—operates to the same high standards, delivering a consistent premium guest experience throughout the restaurant.