Restaurant Manager

Role Summary

The Restaurant Manager will oversee daily operations of the restaurant, lead the front-of-house team, manage costs and inventory, ensure guest satisfaction, and maintain quality and compliance standards. This is a high-responsibility role suited for a motivated professional who thrives in a fast-paced environment.

Key Responsibilities

Operations:

• Manage day-to-day restaurant operations including front and back of the restruant coordination
• Ensure smooth opening and closing procedures
• Maintain food quality, presentation, and consistency as per brand standards
• Coordinate with the kitchen team for timely service and minimum wastage

Team Management

• Conduct performance reviews and provide regular feedback
• Build a motivated, guest-focused team culture
• Handle staff grievances and ensure policy adherence.

Guest Experience

• Drive a guest-first approach across all service touchpoints
• Handle customer complaints and escalations professionally
• Ensure cleanliness, hygiene, and ambience standards are upheld at all times
• Engage with guests to build loyalty and repeat visits

Finance & Inventory

• Track daily sales, expenses, and profitability targets
• Manage stock, control costs, and reduce wastage
• Prepare daily/weekly MIS reports for management
• Oversee billing accuracy, cash handling, and POS management

Compliance & Safety

• Ensure compliance with FSSAI food safety and hygiene norms
• Maintain valid licenses, permits, and statutory documents
• Ensure a safe working environment for staff and guests

Marketing & Revenue

• Collaborate with the marketing team on promotions and events
• Manage relationships with food delivery platforms (Swiggy, Zomato, etc.)
• Identify opportunities to grow covers, upselling, and average ticket size

Required Qualifications & Skills

• 2 to 5 years of experience in restaurant or F&B management
• Experience managing a team of 10 or more staff
• Working knowledge of restaurant POS systems and inventory tools
• Strong communication, leadership, and problem-solving skills
• Knowledge of FSSAI norms and food safety standards
• Good in English and Hindi; local language knowledge is a plus