We are looking for an experienced, detail-oriented Restaurant Operations Manager to take end-to-end operational ownership of our restaurant. In this role, you will oversee all daily administrative, financial, logistical, and guest-facing functions of the business. ​Note: This role focuses purely on operational, administrative, and hospitality management—it does not involve cooking, food preparation, or physical cleaning duties. ​Key Responsibilities ​1. Operations &

- Daily Logistics ​Oversee all daily front-of-house (FOH) and administrative back-of-house (BOH) functions to ensure smooth daily operations. ​Manage Point-of-Sale (POS) systems, smooth payment processing, and end-of-day register reconciliations. ​Maintain operational compliance with all local health, safety, and food service regulations. ​Resolve real-time operational bottlenecks, scheduling conflicts, and resource shortages. ​2. Inventory &
- Stock Control ​Maintain complete oversight of stock levels, including food ingredients, beverages, paper goods, and service items. ​Conduct regular stock Audits, track food waste, and implement cost-containment measures. ​Coordinate with kitchen staff to forecast stock needs based on sales patterns and upcoming events. ​3. Vendor &
- Supply Chain Management ​Serve as the main point of contact for all suppliers,



distributors, and service vendors. ​Negotiate contracts, pricing, and payment terms to maintain optimal profit margins. ​Oversee receiving, inspecting incoming shipments for quality/quantity, and processing vendor invoices. ​4. Billing &
- Financial Management ​Oversee daily cash flow, register balances, and daily billing reconciliations. ​Prepare comprehensive weekly performance reports, analyzing labor costs, gross sales, food cost percentages, and revenue targets. ​Manage daily petty cash expenses and ensure exact record-keeping for the accounting team. ​5.

Customer

Satisfaction &

- Hospitality ​Monitor guest feedback, online reviews, and in-person customer inquiries. ​Handle customer complaints or escalations promptly and professionally to ensure high retention and positive reviews. ​Set hospitality standards for Front-of-House service staff to deliver consistent, memorable guest experiences. ​6. Team Supervision &
- Scheduling ​Build and manage staff schedules, balancing labor costs with peak operational demands. ​Lead hiring, onboarding, and administrative training for service and floor staff. ​Track employee attendance, overtime, and process basic payroll data for accounting.

📌 Restaurant Manager (Pune)
🏢 Urban Taau
📍 Pune