Job Title: Restaurant Manager
Role Overview:
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, efficient staff performance, and profitability. This role involves managing both Front of House (FOH) and Back of House (BOH) functions, maintaining quality standards, and driving business growth.
Key Responsibilities:
1. Operations Management
- Oversee daily restaurant operations, including opening and closing procedures
- Ensure smooth coordination between FOH and BOH teams
- Maintain high standards of food quality, service, and cleanliness
2. Team Leadership & Staff Management
- Recruit, train, and supervise restaurant staff
- Prepare duty rosters and manage shifts
- Monitor employee performance and provide feedback
3. Customer Experience Management
- Ensure exceptional guest experience and satisfaction
- Handle customer complaints and resolve issues promptly
- Build customer loyalty and repeat business
4. Sales & Revenue Management
- Drive sales growth through promotions and upselling strategies
- Monitor daily sales and achieve revenue targets
- Analyze sales reports and identify improvement opportunities
5. Inventory & Cost Control
- Manage stock levels, ordering, and supplier coordination
- Control food and beverage costs, minimize wastage
- Ensure proper inventory tracking and storage
6. Compliance & Hygiene
- Ensure compliance with food safety and hygiene standards (e.g., FSSAI in India)
- Maintain cleanliness and safety across the restaurant
- Ensure adherence to company policies and local regulations
7. Financial Management
- Oversee billing, cash handling, and daily financial reporting
- Manage budgets and control operational expenses
8. Vendor & Supplier Management
- Coordinate with suppliers for timely procurement
- Negotiate pricing and maintain vendor relationships
Qualifications & Skills:
- Bachelor’s degree or diploma in Hospitality Management or related field
- 5–10 years of experience in restaurant or hospitality management
- Strong leadership and team management skills
- Excellent customer service and communication abilities
- Knowledge of restaurant operations, POS systems, and inventory management
Key Competencies:
- Leadership and decision-making
- Customer focus
- Business and financial acumen
- Problem-solving
- Time management and multitasking
Preferred Experience:
- Experience in casual dining, fine dining, or QSR environments
- Knowledge of local food safety regulations
- Experience handling high-volume operations
Performance Metrics (KPIs):
- Customer satisfaction and reviews
- Revenue and profit margins
- Table turnover rate
- Food cost percentage
- Staff productivity and retention
