Key ResponsibilitiesRestaurant Operations

- Oversee the daily operations of the restaurant, breakfast buffet, à la carte service, room service coordination, and special dining events.
- Ensure smooth service during breakfast, lunch, dinner, and high-occupancy periods.
- Maintain restaurant cleanliness, ambience, table setup, and service standards.
- Ensure all opening and closing checklists are completed.

Guest Service

- Welcome and interact with guests to ensure a memorable dining experience.
- Handle guest complaints promptly and professionally.
- Monitor guest feedback and implement corrective actions.
- Ensure personalized service for VIPs, repeat guests, and group bookings.

Team Management

- Supervise Captains, Stewards, Hostesses, and Restaurant Associates.
- Prepare duty rosters, weekly offs, and shift schedules.
- Conduct daily briefings before each shift.
- Train staff on SOPs, menu knowledge, service etiquette, upselling, and guest handling.
- Monitor grooming, attendance, discipline, and performance.

Food & Beverage Standards

- Ensure proper mise-en-place before every meal period.
- Coordinate with the kitchen for timely food preparation and service.
- Monitor food presentation, portion control, and beverage service.
- Ensure menu knowledge among all service staff.

Hygiene & Food Safety

- Ensure compliance with FSSAI, FDA Goa, HACCP, and hotel SOPs.
- Monitor personal hygiene,



grooming, and PPE usage.
- Ensure restaurant equipment, crockery, cutlery, and glassware are clean and sanitized.
- Maintain cleaning schedules and hygiene records.
- Ensure hand washing and sanitization procedures are followed by all staff.

Sales & Revenue

- Promote daily specials and signature dishes.
- Encourage upselling and cross-selling.
- Monitor average guest spend and outlet revenue.
- Coordinate with Sales for corporate groups, conferences, and banquet dining.

Inventory & Cost Control

- Monitor daily consumption of restaurant supplies.
- Control breakage, wastage, and pilferage.
- Conduct monthly inventory of crockery, cutlery, glassware, linen, and operating equipment.
- Ensure proper handling and storage of restaurant assets.

Banquets & Events Support

- Coordinate restaurant operations for conferences, weddings, gala dinners, and special events.
- Ensure timely setup and quality service during events.
- Liaise with the Banquet and Kitchen teams for smooth execution.

Administration

- Prepare daily sales and outlet reports.
- Monitor cashiering and billing procedures.
- Ensure compliance with cash handling and POS procedures.
- Maintain departmental records, SOPs, and operational checklists.

Pay: ₹25,000.00 - ₹30,000.00 per month

Work Location: In person

📌 Restaurant Manager (India)
🏢 Le Seasons Resort
📍 India