RESTAURANT MANAGER – JOB DESCRIPTIONPosition

Restaurant Manager

Department

Food & Beverage / Restaurant Operations

Reports To

General Manager / F&B; Manager / Operations Manager

Job Purpose

To manage the overall operations of the restaurant, ensuring excellent guest service, smooth daily operations, food quality, hygiene, staff discipline, cost control, and achievement of revenue targets. The Restaurant Manager is responsible for leading the restaurant team and maintaining high standards of hospitality at all times.

Key Responsibilities

1. Restaurant Operations

- Manage the day-to-day operations of the restaurant efficiently.
- Ensure smooth opening and closing procedures.
- Monitor table allocation, reservations, guest flow, and service operations.
- Coordinate with the Kitchen, Stewarding, Front Office, Housekeeping, and Accounts departments.
- Ensure proper mise-en-place and readiness of the restaurant before service.
- Monitor restaurant equipment, furniture, and facilities and report maintenance requirements.

2. Guest Service

- Ensure all guests receive professional, friendly, and prompt service.
- Personally attend to VIP guests and handle special requests.
- Resolve guest complaints and service issues professionally and promptly.
- Monitor guest feedback and take corrective action wherever required.
- Ensure service standards are consistently maintained.

3. Staff Management

- Supervise, train, and motivate restaurant staff.
- Prepare staff duty rosters and allocate responsibilities.
- Conduct daily briefings before each shift.
- Monitor staff attendance, grooming, punctuality, discipline, and performance.
- Identify training requirements and provide regular coaching.
- Ensure adequate staffing during peak hours and special functions.
- Conduct performance evaluations as required.

4. Food & Beverage Control

- Ensure food and beverage quality is maintained according to company standards.
- Monitor portion control, presentation, and service standards.
- Coordinate with the Chef regarding menu items,



availability, and guest requirements.
- Monitor stock levels and avoid unnecessary wastage.
- Ensure proper handling, storage, and usage of food and beverage items.

5. Sales & Revenue

- Drive restaurant sales and achieve assigned revenue targets.
- Promote special menus, offers, events, and upselling opportunities.
- Encourage staff to effectively upsell food, beverages, and premium items.
- Monitor daily sales and revenue performance.
- Analyze business trends and suggest measures to improve restaurant revenue.

6. Cost Control

- Control food, beverage, labour, and operating costs.
- Minimize wastage, pilferage, breakage, and unnecessary expenses.
- Monitor portion sizes and consumption.
- Ensure proper billing and cash-handling procedures.
- Coordinate with the Accounts Department for billing and financial controls.

7. Hygiene & Safety

- Ensure the restaurant maintains excellent cleanliness and hygiene standards.
- Ensure compliance with food safety and hygiene procedures.
- Conduct regular checks of dining areas, service areas, and equipment.
- Ensure staff follow proper grooming and hygiene standards.
- Report safety hazards and take immediate corrective action.

8. Inventory & Stock Management

- Monitor restaurant inventory and beverage stock.
- Conduct regular physical stock checks.
- Ensure proper receiving, storage, and issue of materials.
- Maintain appropriate par stock levels.
- Report shortages, damages, and discrepancies to management.

9. Administration & Reporting

- Prepare daily operational and sales reports as required.
- Monitor attendance, staff productivity,



and operational expenses.
- Maintain restaurant checklists and records.
- Ensure compliance with company policies and SOPs.
- Participate in management meetings and provide operational updates.

Key Performance Indicators (KPIs)

- Restaurant revenue and profitability
- Guest satisfaction and online review ratings
- Food and beverage cost control
- Labour cost and productivity
- Upselling performance
- Complaint resolution
- Hygiene and food safety compliance
- Staff attendance, grooming, and discipline
- Inventory accuracy and wastage control
- Overall operational efficiency

Required Skills

- Strong leadership and team-management skills
- Excellent communication and interpersonal skills
- Guest-service orientation
- Positive knowledge of restaurant operations
- Problem-solving and decision-making ability
- Sales and upselling skills
- Knowledge of food safety and hygiene
- Basic financial and cost-control knowledge
- Ability to work under pressure
- Good computer and POS system knowledge

Qualification & Experience

- Diploma/Degree in Hotel Management, Hospitality Management, or a related field.
- Minimum 3–5 years of relevant restaurant/hotel experience, preferably with supervisory or managerial experience.
- Experience in a reputed hotel, restaurant, or hospitality group will be an advantage.

Personal Attributes

- Professional and well-groomed
- Guest-focused and service-oriented
- Responsible and disciplined
- Positive attitude
- Team player
- Strong attention to detail
- Flexible with working hours, weekends, and holidays
- Ability to lead by example

Authority & Accountability

The Restaurant Manager is accountable for the overall performance of the restaurant, including guest satisfaction, staff performance, service quality, revenue, cost control, hygiene, safety, and compliance with company standards and SOPs.

Pay: ₹15,000.00 - ₹35,000.00 per month

Benefits:

- Food provided

Work Location: In person

📌 Restaurant Manager (Rameswaram)
🏢 Hotel Vinayaga by Poppys , ( A Poppys Group of Hotels ) , Rameswaram
📍 Rameswaram