RESTAURANT MANAGER – LatoyáBrand: Latoyá

Location: Delhi

Department: Operations

Reporting To: Head of Operations / Management

About LatoyáLatoyá is a vibrant Latin American restaurant and bar focused on creating a high-energy guest experience, strong beverage sales and a memorable nightlife proposition.

We are looking for an experienced Restaurant Manager who can take complete ownership of the outlet's day-to-day operations while driving revenue, guest retention, bar sales and profitability.

The ideal candidate should be commercially driven, understand P&L;, know how to control costs, and most importantly, have a strong guest network/personal clientele that can be converted into regular business for the outlet.

Key Responsibilities1.

Outlet

Operations

- Take complete responsibility for the smooth day-to-day functioning of Latoyá.
- Manage restaurant and bar operations, service standards and guest experience.
- Ensure opening and closing procedures are followed.
- Maintain high standards of service, hygiene, grooming and discipline.
- Coordinate closely with the kitchen, bar and service teams.
- Ensure operational SOPs are implemented consistently.

2. Sales & Revenue Generation
- Take ownership of achieving monthly sales targets.
- Drive restaurant, bar, party and group sales.
- Actively generate business rather than depending only on walk-in guests.
- Build and maintain a solid database of regular and high-value guests.
- Develop corporate, social and group dining opportunities.
- Drive weekday business and improve revenue during low-demand periods.
- Identify opportunities to increase Average Guest Spend (AGS).

3.

Guest Relationship

Management
- Build strong relationships with regular and high-value guests.
- Maintain a strong personal guest network and actively bring guests to the outlet.
- Develop repeat clientele and ensure regular follow-ups.
- Handle VIP and high-value guests personally when required.
- Track guest preferences, occasions and feedback.




- Develop a strong guest database for future business generation.

4. Bar & Beverage Sales
- Take particular ownership of bar revenue and beverage sales.
- Drive cocktail, premium spirit and bottle sales.
- Work with the bar team to improve beverage upselling and guest engagement.
- Ensure proper control over beverage inventory, wastage and variance.
- Work with the Bar Manager/Mixologist to develop promotions and sales initiatives.
- Focus on increasing beverage contribution and overall outlet profitability.

5. P&L; & Commercial UnderstandingThe candidate must understand the commercial side of restaurant operations.

Responsibilities include

- Understanding outlet P&L.;
- Monitoring sales against budget and targets.
- Controlling food and beverage costs.
- Monitoring manpower cost.
- Controlling wastage, breakage and pilferage.
- Monitoring discounts, complimentary bills and voids.
- Reviewing daily sales and cost reports.
- Identifying areas of leakage and taking corrective action.
- Understanding contribution margins and profitability.

The Restaurant Manager should be able to look at the numbers and answer: "Where are we making money, where are we losing money, and what do we need to do this month to improve profitability?"

- Team Management
- Lead and motivate the restaurant and bar team.
- Set clear performance expectations.
- Conduct regular briefings and performance reviews.
- Ensure proper manpower deployment.
- Identify training requirements.
- Maintain discipline and accountability.
- Develop a strong service-oriented team culture.

7. Events & Promotions
- Drive private parties, corporate events and group bookings.




- Work closely with the Sales and Marketing teams to maximise event opportunities.
- Develop guest-led promotions and activation ideas.
- Leverage personal contacts and local networks to generate business.
- Ensure events are commercially viable and operationally well executed.

8. Cost Control & Compliance
- Monitor inventory and stock movement.
- Ensure proper billing and cash-handling procedures.
- Control wastage and pilferage.
- Ensure compliance with company SOPs and statutory requirements.
- Maintain operational documentation and reporting.

Key KPIsThe Restaurant Manager will be evaluated on:

KPIFocusMonthly SalesAchievement vs TargetBar SalesBeverage revenue & growthAverage Guest SpendIncrease in spend per guestGuest CountTraffic & repeat clienteleGuest RetentionRepeat businessParty & Event RevenueIncremental businessFood CostCost controlBeverage CostCost & variance controlManpower CostProductivityP&LOutlet; profitabilityGuest SatisfactionExperience & feedbackGuest DatabaseQuality & growth of clientele

Candidate ProfileExperience

- 5–8 years of experience in premium restaurants, bars, lounges, hotels or nightlife establishments.
- Prior experience managing a high-volume bar/restaurant is preferred.
- Strong understanding of restaurant P&L; and commercial operations.
- Experience in Delhi's premium F&B;/nightlife market will be an advantage.

Must-Have QualitiesThe candidate should:
- Be commercially driven.
- Understand restaurant P&L.;
- Have strong knowledge of bar operations.
- Be confident dealing with premium/high-value guests.
- Have excellent networking and relationship-building skills.
- Have an existing guest/client network or proven ability to build one.
- Be comfortable with sales targets.
- Be hands-on with operations.
- Have strong leadership and team-management skills.
- Be energetic, presentable and guest-focused.
- Understand that the role is responsible for both operations and business generation.

📌 Restaurant Manager (Delhi)
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