The Restaurant Manager is responsible for the overall day-to-day operation and business performance of the restaurant. The manager ensures smooth coordination between the dining floor, kitchen, cashier, purchasing and support functions while maintaining high standards of customer service, food quality, cleanliness, cost control and staff discipline.

The Restaurant Manager should manage the operation rather than becoming permanently occupied with cashiering, order taking or kitchen work.

Main Responsibilities

1. Overall Restaurant Operations

- Take overall responsibility for daily restaurant operations.
- Ensure the restaurant opens and closes according to schedule.
- Conduct pre-opening readiness checks.
- Ensure adequate manpower for each shift and peak period.
- Coordinate the Restaurant Supervisor and Kitchen Lead.
- Monitor breakfast, lunch/Sadhya and dinner operations.
- Ensure smooth communication between FOH and BOH.
- Respond immediately to operational bottlenecks.
- Ensure all restaurant SOPs and checklists are followed.
- Conduct daily opening/closing reviews and shift handovers.

1. Customer Service

- Ensure customers are welcomed and served professionally.
- Monitor waiting time, order time and food delivery time.
- Interact with customers periodically and collect feedback.
- Handle serious complaints escalated by the Restaurant Supervisor.
- Ensure complaints are recorded, investigated and corrected.
- Monitor online/customer feedback and identify recurring issues.
- Build relationships with regular customers, groups and local customers.

1. Staff Management

- Prepare/approve staff duty rosters.
- Ensure proper shift coverage, weekly offs and break schedules.
- Monitor attendance, punctuality, grooming and uniform standards.
- Conduct daily staff briefings.




- Allocate additional manpower during peak periods.
- Train and coach employees.
- Conduct performance reviews with supervisors.
- Manage staff conflicts and disciplinary issues according to company policy.
- Identify manpower shortages and recommend recruitment.
- Ensure new employees receive proper induction and training.

1. Kitchen & Food-Service Coordination

- Work closely with the Kitchen Lead.
- Ensure kitchen preparation matches expected customer demand.
- Monitor KOT delays and service bottlenecks.
- Ensure Dosa, Chinese, Sadhya/Meals and other sections coordinate properly.
- Monitor food quality, portion consistency and presentation.
- Ensure unavailable menu items are communicated immediately to FOH.
- Monitor customer complaints concerning taste, quality, quantity or temperature.
- Ensure food-safety and hygiene procedures are followed.

1. Sales & Revenue Management

- Review daily sales.
- Compare actual sales against daily/weekly/monthly targets.
- Review sales by category, such as Breakfast, Sadhya/Meals, Dosa, Chinese and other main restaurant categories.
- Monitor average bill value and customer count.
- Monitor table occupancy and table turnover.
- Identify high-selling and low-selling menu items.
- Recommend promotions or operational improvements to management.
- Encourage appropriate upselling without compromising customer experience.

1. Cash & POS Control

- Supervise cashier operations.
- Review daily POS sales against cash,



UPI and card collections.
- Investigate cash shortages/excess.
- Review discounts, voids, cancellations and complimentary items.
- Ensure no unauthorized transactions or manual billing.
- Verify daily closing/reconciliation reports.
- Escalate unusual financial transactions to Owner/Accountant.

The manager should control the cashier function but should not normally be the cashier.
1. Food Cost, Inventory & Wastage

- Monitor food consumption and wastage with the Kitchen Lead.
- Review daily wastage records.
- Investigate abnormal wastage.
- Monitor critical stock and stock-outs.
- Ensure proper receiving and storage procedures.
- Coordinate stock requirements with kitchen/purchasing.
- Participate in periodic physical inventory counts.
- Review purchase and inventory variances.
- Monitor portion control.
- Work with management/accountant to control food cost.

1. Cleanliness, Hygiene & Maintenance

- Ensure dining room, kitchen, washrooms, entrance and service areas meet cleanliness standards.
- Conduct routine inspections.
- Ensure cleaning schedules are followed.
- Ensure pest-control requirements are maintained.
- Report and follow up on equipment failures.
- Monitor refrigerators, freezers, POS equipment, plumbing, electrical and other critical equipment.
- Ensure preventive maintenance issues are reported before they become service disruptions.
- Ensure required food-safety and statutory operating practices are followed.

Pay: ₹30,000.00 - ₹35,000.00 per month

Perks

- Food provided

Ability to commute/relocate:
- Guruvayur, Kerala 680101: Reliably commute or planning to relocate before starting work (Preferred)

Education:
- Bachelor's (Preferred)

Work Location: In person

📌 Resturant manager (Guruvayur)
🏢 Annapoorna Agraharam
📍 Guruvayur