Location: CAARA Indore
Department: Operations
Position: Restaurant Manager
Employment Type: Full-Time
Reporting To: Operations Head

ABOUT THE ROLE

CAARA India is looking for an experienced, energetic, and highly responsible Restaurant Manager to lead the overall operations of CAARA Indore.

The Restaurant Manager will be responsible for business performance, guest experience, people management, operational excellence, service standards, cost control, and team development.

We are looking for a strong hospitality professional who can take complete ownership of the restaurant, lead by example, build a high-performing team, and consistently deliver CAARA's standards of food, service, and guest experience.

KEY RESPONSIBILITIES

1. Overall Restaurant Operations

- Take complete ownership of the day-to-day operations of the restaurant.
- Ensure smooth coordination between Front of House, Kitchen, Bar, Stores, and other support functions.
- Ensure all operational SOPs and CAARA standards are consistently followed.
- Plan and manage daily operations, shifts, manpower deployment, and service requirements.
- Ensure the restaurant is fully prepared for every service.
- Monitor opening, closing, and daily operational procedures.
- Identify operational gaps and implement corrective actions promptly.

2. Guest Experience & Hospitality

- Maintain the highest standards of guest service and hospitality.
- Personally engage with guests and build strong relationships with regular and key guests.
- Ensure guest feedback is actively collected, reviewed, and acted upon.
- Handle escalated guest complaints with professionalism and ownership.
- Ensure special occasions, VIP guests, reservations, and guest preferences are managed effectively.
- Create a warm, welcoming, and memorable CAARA experience for every guest.

3. Team Leadership & People Management

- Lead, motivate, coach, and develop the entire restaurant team.
- Build a strong culture of accountability, discipline, teamwork, and hospitality.
- Conduct regular team briefings and communicate business priorities clearly.
- Ensure proper onboarding and training of all new employees.
- Identify high-potential employees and support their career development.
- Monitor attendance, punctuality, grooming, performance, and discipline.
- Conduct regular performance discussions and provide constructive feedback.
- Work closely with HR on recruitment, manpower planning, employee engagement, and performance management.
- Ensure adequate staffing levels and proactively highlight manpower requirements.

4. Sales & Business Performance

- Take ownership of restaurant sales and business targets.
- Monitor daily, weekly, and monthly sales performance.
- Analyze sales trends and identify opportunities for revenue growth.




- Drive upselling and suggestive selling across the service team.
- Monitor table occupancy, covers, average spend, and table turnover.
- Develop initiatives to improve sales and guest retention.
- Ensure the team understands and works towards business targets.
- Prepare and share relevant operational and business reports with management.

5. Cost Control & Financial Management

- Monitor food, beverage, labour, and operational costs.
- Work closely with the Kitchen and Stores teams to control wastage and pilferage.
- Monitor portion control and adherence to established standards.
- Ensure proper inventory practices and stock controls.
- Review operational expenses and identify areas for improvement.
- Maintain solid awareness of restaurant profitability and cost efficiency.

6. Food, Service & Quality Standards

- Ensure consistency in food quality, presentation, portioning, and service.
- Work closely with the Chef/Kitchen team to maintain CAARA's food standards.
- Monitor service timing and overall dining experience.
- Ensure all menu items are correctly communicated to the service team.
- Conduct regular floor and operational checks.
- Ensure hygiene, cleanliness, grooming, and safety standards are maintained at all times.

7. Compliance & Safety

- Ensure compliance with all applicable restaurant, food safety, hygiene, fire & safety, and company requirements.
- Ensure all required licenses, certificates, checklists, and records are maintained at the outlet.
- Conduct regular operational and hygiene checks.
- Immediately report any compliance, safety, or operational risk to management.
- Ensure the team follows all company policies and statutory requirements.

8. Coordination & Communication

- Maintain strong communication with Senior Management, Operations, HR, Finance, Kitchen, Stores, and other departments.
- Attend management meetings and provide accurate updates on restaurant performance.
- Communicate business priorities and management decisions effectively to the team.
- Maintain proper documentation and reporting.
- Take proactive ownership of issues instead of waiting for instructions.

9. Events & Special Operations

- Lead restaurant operations during events, private dining, promotions, festivals, and high-volume periods.
- Ensure adequate manpower and preparation for special events.
- Coordinate with internal teams and external stakeholders where required.




- Ensure the guest experience and CAARA standards remain consistent during peak operations.

KEY PERFORMANCE INDICATORS (KPIs)

The Restaurant Manager will be evaluated on:

Business Performance

- Achievement of sales targets
- Revenue growth
- Average guest spend
- Covers and table turnover

Guest Experience

- Guest satisfaction
- Guest feedback
- Complaint resolution
- Repeat guest relationships

People

- Team retention
- Training completion
- Employee performance
- Attendance and discipline
- Internal promotions and team development

Operations

- Service standards
- Food quality and consistency
- Hygiene and cleanliness
- SOP compliance
- Operational efficiency

Cost Management

- Food and beverage cost
- Labour cost
- Wastage control
- Inventory variance
- Overall cost efficiency

CANDIDATE PROFILE

We are looking for someone who is:

- Passionate about hospitality and guest experience.
- A strong people leader who can command respect through leadership and example.
- Commercially aware and comfortable working with numbers and business targets.
- Highly organized and capable of managing multiple priorities.
- Strong in communication and interpersonal skills.
- Proactive, solution-oriented, and accountable.
- Comfortable working in a fast-paced restaurant environment.
- Detail-oriented without losing sight of the bigger business picture.
- Strong in handling guest situations and operational challenges.
- Able to build and retain a strong restaurant team.
- Professional in appearance, grooming, communication, and conduct.

Experience

3+ years of relevant experience in restaurant/hospitality operations, with proven experience managing a restaurant or a significant FOH operation.

Experience in premium dining, cafés, lifestyle restaurants, hotels, or high-volume hospitality operations will be preferred.

WHAT SUCCESS LOOKS LIKE

The successful candidate will be someone who can run the restaurant with ownership rather than simply manage a shift.

The Restaurant Manager should be able to:

Lead the team → Drive the business → Protect CAARA standards → Deliver exceptional hospitality → Control costs → Develop people → Improve the operation continuously.

CAREER OPPORTUNITY

This is an opportunity for a strong hospitality professional to take ownership of a growing CAARA outlet and build a long-term career with the organization.

If you are passionate about hospitality, confident in leading people, commercially driven, and ready to take ownership of a restaurant's overall performance, we would like to hear from you.

Location: CAARA Indore

Job Type: Full-time

Benefits:

- Food provided
- Health insurance
- Provident Fund

Language:

- English (Preferred)

Work Location: In person

📌 Restaurant Manager (India)
🏢 Caara India
📍 India