– RESTAURANT MANAGER

Position: Restaurant Manager

Department: Operations

Location: Juhu

Reporting To: Operations / Business Head

Experience: 4–8 Years

Employment Type: Full-Time

About the Role

We are looking for an experienced and customer-focused Restaurant Manager to oversee the complete day-to-day operations of the restaurant. The candidate will be responsible for managing staff, ensuring excellent customer service, maintaining operational standards, controlling costs, driving sales, and ensuring smooth and profitable restaurant operations.

Key Responsibilities1. Restaurant Operations

- Manage the complete day-to-day operations of the restaurant.
- Ensure smooth functioning of opening, closing, service, kitchen coordination, and shift operations.
- Maintain high standards of food quality, hygiene, cleanliness, and service.
- Ensure all operational SOPs and company policies are followed.
- Coordinate with the kitchen, service, housekeeping, and support teams.

1. Team Management

- Lead, supervise, and motivate restaurant staff.
- Prepare staff schedules and manage shift allocations.
- Monitor employee attendance, punctuality, grooming, and discipline.
- Conduct regular team briefings and provide feedback.
- Identify training requirements and ensure continuous employee development.
- Support recruitment and onboarding of restaurant staff when required.

1. Customer Experience

- Ensure excellent customer service and guest satisfaction.
- Handle customer complaints, feedback, and service-related issues professionally.
- Maintain strong relationships with regular customers.
- Monitor service standards and take corrective action wherever required.

1. Sales & Business Development

- Drive daily and monthly restaurant sales.




- Monitor sales performance against targets.
- Identify opportunities to increase revenue and customer footfall.
- Support promotional activities, offers, events, and marketing initiatives.
- Analyse customer trends and provide recommendations to management.

1. Inventory & Cost Control

- Monitor food, beverage, packaging, and operational inventory.
- Ensure proper stock receiving, storage, usage, and wastage control.
- Conduct regular stock checks and coordinate with the purchase team.
- Minimise food wastage, pilferage, and unnecessary operational expenses.
- Maintain appropriate par levels for essential items.

1. Cash & Financial Control

- Ensure proper handling of cash, POS transactions, and daily collections.
- Monitor daily sales reports and cash reconciliation.
- Ensure billing procedures are properly followed.
- Coordinate with the Accounts/Finance team for financial reporting and discrepancies.

1. Hygiene, Safety & Compliance

- Ensure compliance with food safety, hygiene, health, and safety standards.
- Ensure proper maintenance of kitchen and restaurant premises.
- Conduct regular checks of cleanliness, equipment, and safety procedures.
- Ensure all required licenses, records, and compliance requirements are maintained.

1. Reporting & Administration

- Prepare and submit daily, weekly,



and monthly operational reports.
- Track sales, expenses, wastage, inventory, manpower, and customer feedback.
- Maintain employee and operational records.
- Escalate major operational issues to the management promptly.
- Coordinate with HR, Accounts, Purchase, Maintenance, and other departments.

Key Performance Indicators (KPIs)
- Achievement of monthly sales and revenue targets
- Customer satisfaction and repeat customer ratio
- Food and operational cost control
- Reduction in food wastage
- Inventory accuracy
- Employee productivity and retention
- Hygiene and food safety compliance
- Staff attendance and discipline
- Complaint resolution and service quality
- Overall restaurant profitability

Required Skills & Competencies
- Strong leadership and people-management skills
- Excellent customer service orientation
- Strong communication and interpersonal skills
- Good knowledge of restaurant operations
- Ability to manage high-volume operations
- Problem-solving and decision-making ability
- Knowledge of inventory and cost control
- Ability to work under pressure and manage multiple priorities
- Basic knowledge of POS and restaurant management systems
- Good understanding of food safety and hygiene standards

Educational Qualification
- Bachelor's degree/Diploma in Hotel Management, Hospitality Management, Business Administration, or a related field.
- Relevant restaurant/hospitality experience will also be considered.

Experience 4–8 years of relevant experience in restaurant, café, QSR, hospitality, or food

Contact No:- (phone hidden)

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

Perks

- Food provided

Work Location: In person

📌 Resturant manager (Juhu)
🏢 Bayleaf Cafe u0026 Resto
📍 Juhu