- POSITION SUMMARY The Restaurant & Bar Manager – Operations will be responsible for the overall operational management, revenue performance, guest experience, service quality, team productivity and profitability of the assigned restaurant(s), bar(s) and F&B; service areas of the hotel.

The incumbent will ensure smooth day-to-day operations while maintaining the highest standards of food & beverage service, guest satisfaction, hygiene, service excellence, cost control and brand standards.

The role requires strong operational discipline, commercial awareness, people leadership and the ability to drive revenue and profitability through effective service, upselling and guest engagement.

- KEY RESPONSIBILITIES

A. Restaurant & Bar Operations
- Manage the complete day-to-day operations of assigned restaurants, bars and associated F&B; service areas.
- Ensure smooth opening, service and closing procedures.
- Ensure adequate manpower deployment according to business volumes and operating requirements.
- Maintain high standards of service, ambience, cleanliness and presentation.
- Ensure all SOPs, checklists and operational procedures are strictly followed.
- Conduct regular floor inspections and ensure immediate correction of operational gaps.
- Coordinate effectively with Kitchen, Stewarding, Housekeeping, Engineering, Security, Front Office and other departments.
- Ensure smooth coordination during peak hours, special events and high-occupancy periods.

B. Revenue & Business Performance
- Take ownership of restaurant and bar revenue targets.
- Drive revenue through effective upselling and cross-selling techniques.
- Monitor covers, average check, table turnover, outlet revenue and sales mix.
- Promote high-margin food and beverage products.
- Identify opportunities to increase revenue through promotions, events, theme nights and special offerings.
- Work with the F&B; leadership team to develop strategies for improving outlet profitability.
- Monitor business performance against budget and forecast.
- Maintain strong focus on revenue generation without compromising guest experience.

C. Guest Experience
- Ensure exceptional guest service and hospitality at all times.
- Personally engage with guests and maintain strong floor presence.
- Handle guest complaints and service recovery effectively.
- Ensure guest requests and special requirements are addressed promptly.
- Monitor guest feedback, online reviews and internal satisfaction scores.




- Build strong relationships with regular guests, VIPs and key customers.
- Drive repeat business through personalised guest engagement.

D. Service Excellence & Brand Standards
- Ensure adherence to hotel and Group service standards.
- Conduct daily briefings and communicate operational priorities to the team.
- Ensure correct table setup, service sequence, order taking, billing and guest handling procedures.
- Monitor grooming, hygiene, body language and communication standards of service staff.
- Conduct regular quality checks and service observations.
- Implement corrective actions wherever service standards are not achieved.

E. Food & Beverage Cost Control
- Monitor food and beverage cost in coordination with the F&B; and Finance teams.
- Control wastage, breakage, pilferage and unnecessary consumption.
- Ensure correct portion control and product handling.
- Monitor beverage pouring standards and control measures.
- Ensure proper requisition, receiving, storage and issue procedures.
- Conduct regular stock checks and support periodic inventory.
- Ensure optimum utilisation of operating supplies and equipment.

F. Bar Operations & Controls
- Ensure smooth and compliant operation of the bar.
- Monitor beverage sales, consumption, stock levels and product mix.
- Ensure proper control over liquor, beverage inventory and operating equipment.
- Ensure standard pouring and serving procedures are followed.
- Monitor bar wastage, breakage and variances.
- Ensure all applicable statutory requirements relating to bar operations are followed.
- Drive beverage promotions, signature cocktails/mocktails and other revenue initiatives as applicable.
- Coordinate with the Bar/ Beverage team to maintain product consistency and presentation.

G. Team Management & People Development
- Lead, motivate and develop the restaurant and bar service team.
- Prepare duty rosters based on business requirements.
- Monitor attendance, grooming, punctuality and productivity.
- Conduct daily briefings and regular team meetings.
- Train employees on service standards, menu knowledge,



upselling and guest handling.
- Identify high-potential employees and support their development.
- Address performance and disciplinary issues in coordination with HR and F&B; leadership.
- Maintain optimum manpower productivity and minimise unnecessary overtime.

H. Menu Knowledge & Upselling
- Ensure all team members have complete knowledge of food and beverage menus.
- Ensure staff are aware of ingredients, preparation methods, allergens and product specifications.
- Drive suggestive selling and upselling.
- Train the team on premium product recommendations.
- Monitor the effectiveness of upselling initiatives.
- Coordinate with Culinary and F&B; leadership regarding menu changes and product promotions.

I. Banquets, Events & Special Functions
- Support and manage restaurant/bar requirements for banquets, weddings, conferences and special events.
- Ensure proper manpower planning and service setup for events.
- Coordinate with Banquets, Kitchen, Sales and Events teams.
- Ensure timely setup, service execution and breakdown.
- Monitor guest satisfaction during events.
- Ensure appropriate billing and consumption controls.

J. Hygiene, Safety & Compliance
- Ensure strict adherence to food safety, hygiene and sanitation standards.
- Ensure compliance with hotel hygiene policies and applicable statutory requirements.
- Conduct regular cleanliness and hygiene inspections.
- Ensure secure handling of food, beverages, glassware and equipment.
- Ensure proper implementation of fire and safety procedures.
- Report and escalate accidents, incidents and safety concerns immediately.
- Ensure the outlet is always audit-ready.

K. Inventory & Asset Management
- Ensure proper control of crockery, cutlery, glassware, linen, equipment and operating supplies.
- Monitor breakage and losses.
- Maintain appropriate par levels.
- Conduct regular physical verification of operating equipment.
- Coordinate with Stores, Purchase and Finance for inventory requirements.
- Ensure all hotel assets are handled responsibly.

L. Coordination with Other Departments

Maintain close coordination with

- Kitchen / Culinary
- Stewarding
- Banquets
- Front Office
- Housekeeping
- Sales & Marketing
- Revenue
- Finance
- HR
- Engineering
- Security
- Purchase & Stores

Ensure timely communication of operational requirements, guest preferences, VIP movements, special events and business priorities.

📌 Restaurant And Bar Manager (Kolkata)
🏢 Polo Hotels Group
📍 Kolkata