# JOB DESCRIPTION ## Restaurant General Manager (RGM) **Location:** Amritsar, Punjab **Industry:** Hospitality / Food & Beverage **Establishment:** Renowned Restaurant with 250+ Seating Capacity **Department:** Restaurant Operations **Reporting To:** Owner / Director / Management ### About the Role We are looking for an experienced, dynamic, and customer-focused **Restaurant General Manager (RGM)** to lead the overall operations of a renowned, high-capacity restaurant in Amritsar, Punjab. The ideal candidate will be responsible for end-to-end restaurant management, revenue growth, cost control, food quality, service excellence, team leadership, and operational efficiency. The candidate must have proven experience managing large-format restaurants, strong commercial acumen, excellent leadership capabilities, and the ability to deliver exceptional guest experiences while maintaining high standards of hygiene, safety, and service. ### Key Responsibilities **1. Overall Restaurant Operations** * Manage the complete day-to-day operations of a 250+ seating capacity restaurant, ensuring smooth functioning across all operational areas. * Oversee front-of-house, back-of-house, kitchen coordination, service, stewarding, housekeeping, and guest relations. * Develop and implement Standard Operating Procedures (SOPs) to ensure consistent service quality and operational discipline. * Ensure effective coordination between kitchen, service, purchase, stores, maintenance, and administration teams. * Monitor peak-hour operations, table turnover, waiting time, reservation management, and overall service efficiency. **2. Revenue Generation & Business Performance** * Drive restaurant revenue, profitability, average order value, and overall business growth. * Develop strategies to increase footfall, repeat visits, customer retention, and brand reputation. * Monitor daily sales, monthly revenue, operating margins, and other key performance indicators (KPIs). * Prepare and execute business plans, sales forecasts, and budgets in line with management objectives. * Identify opportunities for corporate bookings, group dining, celebrations, private events, and special occasions. * Analyse sales trends and customer preferences to recommend menu promotions, offers, and upselling initiatives. **3. Food Cost, Inventory & Profitability Control** * Monitor food cost percentage, beverage cost where applicable, labour cost, and overall operating expenses. * Ensure effective inventory management, stock rotation, FIFO/FEFO practices, and accurate stock reconciliation. * Supervise procurement coordination, vendor performance, purchase controls, and material consumption. * Minimise food wastage, pilferage, stock discrepancies, and unnecessary expenditure. * Conduct regular stock audits and investigate variances between theoretical and actual consumption. * Maintain appropriate par levels for food, beverages, consumables, and operating supplies. **4. Guest Experience & Service Excellence** * Ensure exceptional hospitality, professional service standards, and a premium guest experience. * Handle customer complaints, service recovery, escalations, and feedback professionally. * Monitor online reviews, customer satisfaction, repeat business, and brand perception. * Ensure service teams are trained in menu knowledge, suggestive selling, etiquette, and complaint resolution. * Maintain consistency in food presentation, service timelines, cleanliness, and ambience. **5. Team Leadership & Human Resource Management** * Lead, motivate, and develop restaurant teams across service, kitchen coordination, stewarding, housekeeping, and support functions. * Plan manpower requirements, duty rosters

Pay: ₹150,000.00 - ₹200,000.00 per month

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