Job Summary The Restaurant Manager is responsible for the overall day-to-day operation of the restaurant, ensuring smooth service, excellent guest experience, food quality, staff discipline, hygiene, cost control, and achievement of sales targets. The role requires strong leadership, customer-handling, operational, and team-management skills.

Key Responsibilities

1. Restaurant Operations

- Manage complete daily restaurant operations from opening to closing.
- Ensure smooth coordination between kitchen, service, cashier, housekeeping/stewarding, and management.
- Implement and maintain company SOPs and operational standards.
- Monitor service speed, food quality, presentation, and overall guest experience.
- Ensure proper opening and closing procedures.

2. Staff Management

- Supervise all restaurant employees and allocate daily duties.
- Prepare staff duty rosters and shift schedules.
- Monitor attendance, punctuality, grooming, discipline, and performance.
- Train and motivate employees to maintain service standards.
- Conduct staff briefings and regular performance reviews.
- Handle staff-related issues and maintain a professional working environment.

3. Customer Service

- Welcome and interact with guests professionally.
- Handle customer complaints, feedback, and special requests.
- Ensure customer satisfaction and resolve service issues promptly.
- Monitor online reviews and communicate recurring customer feedback to management.

4. Sales & Revenue

- Monitor daily sales and restaurant performance.
- Work towards achieving daily, weekly, and monthly sales targets.




- Identify opportunities to increase sales and improve customer retention.
- Monitor discounts, complimentary items, and promotional activities.

5. Inventory & Cost Control

- Coordinate with the purchase and kitchen teams regarding stock requirements.
- Monitor food, beverage, packaging, and other inventory.
- Minimize wastage, pilferage, and unnecessary expenses.
- Participate in regular stock verification.
- Monitor food and operational costs.

6. Cash & Billing

- Monitor billing and POS operations.
- Ensure proper cash handling and closing procedures.
- Verify daily sales and cash reports.
- Monitor discounts, cancellations, complimentary bills, and other revenue-related transactions.

7. Hygiene & Food Safety

- Ensure restaurant, kitchen, dining area, washrooms, and storage areas are clean.
- Ensure employees follow hygiene and grooming standards.
- Maintain food safety and sanitation procedures.
- Report maintenance, safety, or hygiene issues immediately.

8. Kitchen Coordination

- Maintain effective communication between kitchen and service teams.
- Monitor order processing and service timing.
- Coordinate with chefs regarding food quality, availability, and customer feedback.




- Ensure menu items are available and properly communicated to the service team.

9. Reports & Administration

- Prepare daily operational reports.
- Monitor sales, attendance, wastage, stock, complaints, and other relevant reports.
- Submit required reports to management on time.
- Maintain restaurant records and operational documentation.

Required Qualifications
- Diploma/Degree in Hotel Management, Hospitality Management, or a related field preferred.
- Minimum 3–5 years of relevant restaurant/hospitality experience preferred.
- Experience in team handling and restaurant operations.
- Good knowledge of food & beverage operations.
- Knowledge of POS, billing, inventory, and basic MS Excel is preferred.

Required Skills
- Strong leadership and team-management skills
- Excellent communication and customer-service skills
- Problem-solving and decision-making ability
- Staff scheduling and workforce management
- Sales and cost-control knowledge
- Inventory management
- Positive knowledge of restaurant SOPs
- Ability to work under pressure
- Professional grooming and positive attitude
- Good coordination with kitchen and service teams

Key Performance Indicators (KPIs)
- Sales and revenue achievement
- Customer satisfaction and feedback
- Food and service quality
- Staff attendance and productivity
- Food cost and wastage control
- Inventory accuracy
- Service speed
- Hygiene and safety compliance
- Staff retention and discipline
- Overall restaurant operational efficiency

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

Work Location: In person

📌 Restaurant Manager (Kochi)
🏢 Charcoal Bay
📍 Kochi