Key Responsibilities:

1. Restaurant Operations

- Manage day-to-day restaurant operations, including opening, closing and shift management.
- Ensure adherence to company SOPs, operational processes and brand standards.
- Ensure smooth coordination between kitchen, counter, delivery and service teams.
- Maintain optimum service speed and operational efficiency.
- Ensure proper functioning and maintenance of restaurant equipment.

2. Sales & Business Performance

- Achieve monthly/annual sales and revenue targets.
- Analyse daily sales, average bill value, transactions and other store KPIs.
- Drive upselling, cross-selling and promotional initiatives.
- Identify opportunities to improve store sales and profitability.
- Monitor and act on business performance reports.

3. Team Management

- Lead, motivate and supervise restaurant staff.
- Prepare duty rosters and manpower deployment based on business requirements.
- Manage attendance, discipline and staff productivity.
- Train and coach team members on service, product, hygiene and SOPs.
- Support recruitment, onboarding and performance evaluation.
- Build a positive and performance-driven team culture.

4. Food Quality & Customer Experience

- Ensure consistent food quality, portion control and product presentation.
- Maintain high standards of customer service and guest satisfaction.
- Handle customer complaints and resolve escalations effectively.




- Monitor customer feedback and implement corrective actions.

5. Inventory & Cost Control

- Monitor inventory, stock levels and daily consumption.
- Control food cost, wastage, pilferage and operational expenses.
- Conduct regular stock audits and ensure accurate inventory records.
- Coordinate with procurement/vendors for timely availability of materials.
- Maintain appropriate par levels for food, packaging and consumables.

6. Cash & Financial Controls

- Ensure proper cash handling, billing and POS operations.
- Monitor daily cash reconciliation and deposits.
- Control revenue leakage and ensure adherence to financial controls.
- Review food cost, labour cost and other controllable expenses.

7. Hygiene, Safety & Compliance

- Ensure compliance with food safety, hygiene and sanitation standards.
- Conduct regular restaurant hygiene and safety checks.
- Ensure compliance with statutory requirements and internal audit standards.
- Maintain cleanliness of kitchen, dining/service areas, equipment and storage areas.

8. Reporting & Administration

- Prepare and review daily/weekly/monthly operational reports.
- Monitor key metrics such as sales, food cost, labour cost, wastage, customer complaints and productivity.
- Ensure all operational checklists and records are completed accurately.
- Coordinate with HR, Finance, Supply Chain, Marketing and Maintenance teams.

📌 Restaurant Manager (Ahmedabad)
🏢 HRPL
📍 Ahmedabad