Position: Restaurant Manager

Department: Food & Beverage / Restaurant Operations

Industry: Fine Dining / Premium Restaurant

Experience: 58 years preferred, including relevant managerial experience

Location: As per outlet requirement

Salary: As per experience and company budget

Job Summary

We are looking for an experienced and customer-focused Restaurant Manager to oversee the daily operations of a fine-dining restaurant. The candidate will be responsible for delivering exceptional guest experiences, maintaining premium service standards, managing staff, driving revenue, controlling operational costs, and ensuring smooth restaurant operations.

Key Responsibilities

1. Restaurant Operations

- Oversee daily restaurant operations, ensuring smooth and efficient service.
- Maintain fine-dining service standards, restaurant ambience, grooming, and presentation.
- Ensure proper opening and closing procedures, table setup, reservations, and floor readiness.
- Coordinate with the kitchen and bar teams to ensure timely food and beverage service.
- Monitor table turnover, service timing, and overall operational efficiency.

1. Guest Experience & Relationship Management

- Ensure personalized and high-quality guest service in line with fine-dining standards.
- Handle VIP guests, special occasions, and high-value reservations.
- Resolve guest complaints professionally and ensure guest satisfaction.
- Build solid relationships with regular guests and encourage repeat business.
- Monitor guest feedback and implement service improvements.

1. Team Management & Training

- Supervise and lead Restaurant Supervisors, Assistant Restaurant Managers, Captains, Stewards, and Host/Hostess staff.
- Prepare duty rosters,



allocate responsibilities, and manage staff attendance.
- Train team members in fine-dining etiquette, menu knowledge, upselling, grooming, and service protocols.
- Conduct briefings before service and performance reviews as required.
- Maintain discipline, teamwork, and professional conduct across the restaurant.

1. Sales & Revenue Management

- Drive restaurant revenue through suggestive selling, premium upselling, and guest engagement.
- Ensure the team has excellent knowledge of food menus, wines, cocktails, and beverage pairings.
- Monitor daily sales, average covers, average guest spend, and table occupancy.
- Work toward achieving revenue targets and improving profitability.
- Support promotional activities, special events, and guest-retention initiatives.

1. Cost Control & Inventory

- Monitor food and beverage costs, operational expenses, and wastage.
- Coordinate with the purchase and stores teams for stock availability.
- Ensure accurate billing, cash handling, POS operations, and end-of-day reconciliation.
- Monitor inventory consumption and minimize pilferage and unnecessary expenses.
- Prepare operational reports and share performance updates with management.

1. Hygiene, Safety & Compliance

- Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards.




- Maintain proper grooming and uniform standards for all employees.
- Ensure adherence to company policies, licensing requirements, and applicable regulations.
- Conduct regular checks of the dining area, bar, service stations, and guest facilities.

Required Qualifications & Skills
- Hotel Management degree or diploma preferred.
- 5–8 years of experience in restaurant or hospitality operations, with prior managerial responsibility.
- Experience in fine-dining, luxury dining, premium restaurants, or upscale hospitality establishments.
- Strong leadership, communication, interpersonal, and guest-handling skills.
- Excellent knowledge of restaurant operations, food and beverage service, and service etiquette.
- Understanding of POS systems, inventory management, cost control, and sales reporting.
- Strong problem-solving skills and the ability to manage high-volume service periods.

Preferred Candidate Profile
- Candidates from premium fine-dining restaurants, luxury hotel restaurants, or established restaurant groups.
- Experience handling VIP guests, premium clientele, and high-value bills.
- Proven ability to lead service teams and improve sales through upselling.
- Professional grooming, a guest-first attitude, and strong operational discipline.
- Immediate joiners preferred.

Key Performance Indicators (KPIs):

- Guest satisfaction and repeat visits.
- Revenue achievement and average guest spend.
- Upselling performance and beverage sales.
- Staff productivity, training, and retention.
- Cost control, inventory accuracy, and reduction in wastage.
- Compliance with fine-dining service and hygiene standards.

📌 Restaurant Manager (Mumbai)
🏢 ZODIAC HR CONSULTANTS
📍 Mumbai