Area Restaurant Manager jobs in Mumbai, Maharashtra

General Manager – Food & Beverage (Fine Dining Restaurants)

Job Summary

The General Manager is responsible for overseeing all aspects of restaurant operations, ensuring exceptional guest experiences, driving revenue growth, managing costs, and leading a high-performing team. The GM ensures that the restaurant consistently meets brand standards, maintains profitability, and complies with all food safety and regulatory requirements.

Key Responsibilities1. Operational Management

• Oversee daily restaurant operations to ensure seamless service.
• Maintain the highest standards of food quality, presentation, hygiene, and service.
• Develop and implement standard operating procedures (SOPs).
• Ensure compliance with health, safety, and licensing regulations.
• Coordinate with kitchen, service, purchasing, and maintenance teams.

2. Guest Experience

• Deliver an exceptional fine dining experience for all guests.
• Build and maintain relationships with VIP guests and corporate clients.
• Resolve guest concerns promptly and professionally.
• Monitor guest feedback and implement continuous service improvements.

3. Financial Management

• Prepare and manage annual budgets and business plans.
• Monitor daily sales, revenue, and profitability.
• Control food, beverage, labor, and operating costs.
• Analyze financial reports and implement strategies to improve margins.
• Maximize revenue through promotions, events, and upselling initiatives.

4. Leadership & Team Management

• Recruit, train, mentor, and develop restaurant managers and staff.
• Conduct performance evaluations and succession planning.
• Foster a culture of teamwork, accountability, and service excellence.
• Ensure adequate staffing and effective scheduling.

5. Food & Beverage Management

• Collaborate with Executive Chef and Beverage Manager on menu development.
• Monitor menu engineering and pricing strategies.
• Ensure quality control of food and beverage offerings.
• Manage wine programs and premium beverage selections where applicable.

6. Sales & Business Development

• Develop strategies to increase restaurant revenue.
• Build partnerships with corporate clients, event planners, and concierge networks.
• Plan and execute promotional events and seasonal campaigns.
• Monitor market trends and competitor activities.

7. Inventory & Procurement

• Oversee purchasing and vendor relationships.
• Ensure optimal inventory levels.
• Minimize wastage and control shrinkage.
• Monitor stock accuracy and inventory audits.

8. Compliance & Quality Assurance

• Ensure compliance with food safety standards and local regulations.
• Maintain cleanliness and hygiene across all restaurant areas.
• Conduct regular operational audits and quality inspections.
• Ensure staff adherence to company policies and SOPs.

Key Performance Indicators (KPIs)

• Revenue growth
• Gross operating profit (GOP)
• Food cost percentage
• Beverage cost percentage
• Labor cost percentage
• Guest satisfaction scores
• Online review ratings
• Employee retention and engagement
• Inventory variance
• Health and safety audit scores

Required Qualifications

• Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• MBA or postgraduate qualification is an advantage.
• Certifications in food safety, HACCP, or wine knowledge (WSET) are desirable.

Experience

• 10–15 years of progressive experience in hospitality or food & beverage operations.
• Minimum 5 years in a senior leadership role within fine dining or luxury restaurants.
• Proven experience managing high-revenue restaurants and large teams.

Skills & Competencies

• Strong leadership and people management
• Financial planning and budget management
• Revenue optimization and cost control
• Fine dining service standards and etiquette
• Food and beverage knowledge, including wines and spirits
• Customer relationship management
• Strategic planning and business development
• Problem-solving and decision-making
• Negotiation and vendor management
• Excellent communication and interpersonal skills
• Crisis and conflict management
• Knowledge of POS systems and restaurant management software

Working Conditions

• Flexible working hours, including evenings, weekends, and public holidays.
• Fast-paced, customer-focused environment.
• Ability to stand and move throughout the restaurant for extended periods.
• Occasional travel for business meetings, vendor visits, or new restaurant openings.

Pay: From ₹80,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Health insurance
• Provident Fund

Work Location: In person