1. 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 robust operational discipline, commercial awareness, people leadership and the ability to drive revenue and profitability through effective service, upselling and guest engagement.

1. 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 safe 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