Job Summary The Restaurant Manager is responsible for the overall day-to-day operation of the restaurant, ensuring smooth operations, excellent customer service, food quality, staff performance, hygiene, and profitability.

Key Responsibilities

1. Restaurant Operations

Manage the overall daily operations of the restaurant. Ensure smooth opening, service, and closing procedures.

Monitor restaurant cleanliness, maintenance, and overall presentation.

Ensure all operational standards and company policies are followed.

1. Staff Management

Supervise and coordinate all restaurant staff. Prepare staff duty schedules and allocate responsibilities.

Monitor attendance, punctuality, grooming, and discipline.

Train and guide employees to improve performance and service standards.

Handle staff issues and coordinate with HR when required.

1. Customer Service

Ensure customers receive friendly, qualified, and prompt service. Handle customer complaints and resolve issues professionally.

Monitor customer satisfaction and obtain feedback.

Maintain high standards of hospitality throughout the restaurant.

1. Food Quality & Kitchen Coordination

Coordinate with the kitchen team to maintain food quality and consistency. Ensure proper food presentation and portion control.

Monitor food safety, hygiene, storage, and handling procedures.

Coordinate with chefs regarding menu items, availability, and customer feedback.

1. Inventory & Cost Control

Monitor stock levels of food, beverages, packaging, and other supplies. Coordinate stock checking and purchasing requirements.

Minimize wastage and monitor food costs.

Ensure proper storage and usage of inventory.

1. Sales & Financial Control

Monitor daily sales and restaurant performance.



Check cash handling and billing procedures.

Monitor discounts, complimentary items, and void/cancellation transactions.

Assist management in achieving sales and profitability targets.

1. Hygiene & Safety

Maintain high standards of cleanliness and hygiene. Ensure compliance with food safety and workplace safety procedures.

Conduct regular checks of dining areas, kitchen, washrooms, and storage areas.

1. Reporting & Administration

Prepare daily/weekly operational reports when required. Report operational issues, customer complaints, staff matters, and maintenance requirements to management.

Maintain necessary records and documentation.

Required Skills & Qualifications

Diploma/Degree in Hotel Management, Hospitality, or a related field preferred.

Previous experience in restaurant/hospitality management.

Strong leadership and team-management skills.

Good communication and customer-service skills.

Knowledge of food safety, hygiene, inventory, and cost control.

Ability to work under pressure and manage multiple responsibilities.

Basic knowledge of POS systems and restaurant billing procedures.

Flexible to work according to business requirements, including weekends and holidays.

Key Performance Areas (KPIs)

Customer satisfaction

Food and service quality

Staff performance and discipline

Sales growth

Food cost and wastage control

Inventory management

Hygiene and safety standards

Overall restaurant profitability

Compliance with company policies

Working Conditions The Restaurant Manager is expected to be actively involved in restaurant operations and remain available during peak business hours and whenever operational requirements demand.

Pay: ₹35,000.00 - ₹45,000.00 per month

Work Location: In person

📌 Restaurant manager (Kochi)
🏢 Charcoalbay
📍 Kochi