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

- Adaptable 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

📌 Restaurant General Manager (Mumbai)
🏢 Ramee Hospitality
📍 Mumbai