Full Time

Goa, Udaipur

Job Description: Restaurant Manager

Department

Food & Beverage

Reports To

General Manager / F&B Manager

Job Summary

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure high standards of food quality, service excellence, staff performance, and profitability. The role involves managing staff, controlling costs, ensuring guest satisfaction, and maintaining compliance with health and safety standards.

Key Responsibilities

Operations Management:
- Oversee daily restaurant operations, including opening and closing procedures
- Ensure smooth service flow and adherence to service standards
- Monitor food quality, presentation, and portion control
- Handle guest feedback, complaints, and service recovery professionally
Team Leadership & Staffing:
- Recruit, train, schedule, and supervise restaurant staff
- Conduct performance evaluations and ongoing coaching
- Ensure proper grooming, discipline, and staff conduct
- Foster a positive, motivated, and guest-focused work environment
Guest Experience:
- Ensure exceptional guest service and satisfaction at all times
- Build relationships with regular guests and handle VIPs
- Monitor online reviews and take corrective action where required
Financial & Cost Control:
- Control food, beverage, and labor costs
- Monitor daily sales, revenue, and expense reports
- Ensure accurate billing, cash handling, and POS usage
- Support budgeting, forecasting, and achieving revenue targets
Inventory & Vendor Management:
- Manage inventory levels and place orders as per par stock
- Coordinate with suppliers and ensure quality and timely deliveries
- Minimize wastage, pilferage, and stock discrepancies
Compliance & Safety:
- Ensure compliance with hygiene, food safety, and local regulations
- Maintain cleanliness and safety standards in all areas
- Ensure proper licenses and certifications are valid and updated
Coordination & Reporting:
- Coordinate with kitchen, bar, housekeeping, and front office teams
- Prepare daily, weekly, and monthly operational reports
- Implement management directives and brand standards

Key Skills & Competencies

• Strong leadership and people management skills

- Excellent communication and guest handling abilities
- Good understanding of restaurant operations and service standards
- Financial acumen and cost-control knowledge
- Problem-solving and decision-making skills
- Ability to work flexible hours, including weekends and holidays

Qualifications & Experience

• Bachelor’s degree or diploma in Hotel Management or related field (preferred)

- 3–6 years of experience in restaurant operations, with at least 1–2 years in a supervisory or managerial role
- Experience with POS systems and basic reporting

Key Performance Indicators (KPIs)

• Guest satisfaction scores

- Revenue growth and cost control
- Staff retention and productivity
- Compliance and audit results
- Service quality and brand standards adherence