Restaurant Operations

- Manage the complete day-to-day restaurant operations.
- Ensure smooth opening, service, and closing procedures.
- Maintain high standards of food, service, hygiene, and ambience.
- Ensure smooth coordination between Kitchen and Service teams.
- Monitor restaurant performance during peak hours.

Guest Experience

- Ensure excellent guest service and customer satisfaction.
- Personally handle important guests and VIP customers when required.
- Resolve customer complaints professionally and promptly.
- Monitor customer feedback and implement improvements.

Team Management

- Supervise Captains, Waiters, Stewards, and other restaurant staff.
- Prepare and monitor staff duty rosters and shift schedules.
- Ensure proper grooming uniform, attendance, and discipline.
- Conduct staff briefings and operational meetings.
- Train and develop service staff according to restaurant SOPs.
- Identify high-performing employees and recommend career development.

Sales & Business Development

- Monitor daily sales and operational targets.
- Identify opportunities to increase restaurant sales.
- Promote special menus, events,and banquet opportunities.
- Support management in achieving revenue targets.
- Develop relationships with regular and corporate customers.

Inventory & Cost Control

- Monitor food and beverage stock movement.
- Coordinate with Kitchen, Purchase, and Accounts teams.
- Control wastage and maintain portion standards.
- Monitor operational expenses.
- Ensure proper handling of restaurant assets and equipment.

Cash & Billing

- Monitor POS and billing operations.




- Ensure proper cash handling and daily closing procedures.
- Coordinate with Accounts regarding sales and collection reports.
- Ensure discrepancies are immediately reported to management.

Hygiene & Compliance

- Ensure restaurant and service areas maintain high cleanliness standards.
- Ensure staff follow food safety and hygiene procedures.
- Monitor grooming and personal hygiene.
- Ensure compliance with restaurant SOPs and management policies.

Required Skills

- Strong leadership and team management skills
- Excellent communication and guest-handling skills
- Robust knowledge of restaurant operations
- Sales and revenue management ability
- Problem-solving and decision-making skills
- Knowledge of POS and restaurant billing systems
- Inventory and cost-control knowledge
- Ability to manage high-pressure operations
- Professional and positive attitude

Qualification & Experience

- Diploma / Degree in Hotel Management or Hospitality Management preferred.
- Minimum 5 - 8 years of Restaurant / hotel experience.
- Previous experience as Restaurant Manager / Assistant Restaurant Manager / F&B; Manager preferred.
- Fine Dining / Casual Dining experience preferred.
- Banquet and event-management experience will be an added advantage.

Candidate Preference

- Trichy-based candidates preferred.
- Immediate joiners preferred.
- Candidates with strong local knowledge and business/customer networks in Trichy will be an advantage.

Manager HR (phone hidden)

[email protected]

Perks and benefits

Free Accommodation, Free meal

📌 Walk-in || Restaurant Manager (Tiruchirappalli)
🏢 THE ROY FINE DINE RESTAURANT
📍 Tiruchirappalli