Key Responsibilities1.

Restaurant

Operations

- Manage daily restaurant operations, including opening and closing procedures.

- Ensure smooth coordination between the service team, kitchen, bar, and stewarding departments.

- Monitor table setup, service sequence, food delivery, and overall restaurant presentation.

- Ensure compliance with restaurant SOPs and service standards.

- Handle guest complaints and resolve issues professionally.

1. Team Management

- Supervise, train, and motivate restaurant service staff.

- Prepare duty rosters, allocate responsibilities, and monitor staff attendance.

- Conduct briefings before service and ensure proper grooming and discipline.

- Identify training requirements and improve team performance.

- Coordinate with HR regarding recruitment, attendance, and staff performance.

1. Guest Experience

- Ensure prompt, courteous, and personalized guest service.

- Interact with guests to obtain feedback and improve satisfaction.

- Handle special requests, VIP guests, and service recovery.

- Maintain high standards of hospitality and encourage repeat visits.

1. Sales &
- Revenue Management

- Drive restaurant revenue through upselling, promotions, and menu recommendations.

- Monitor daily sales, average guest spend, and table turnover.

- Support the development of promotional activities and special dining experiences.

- Monitor discounts, complimentary items, and billing accuracy.

- Work towards achieving monthly revenue and profitability targets.

1. Inventory &
- Cost Control

- Monitor food and beverage consumption, inventory, and stock movement.





- Coordinate with the kitchen and purchase department to maintain adequate stock.

- Minimize wastage, pilferage, and unnecessary operating expenses.

- Monitor food and beverage costs in coordination with the accounts and kitchen teams.

- Ensure correct billing, cash handling, and daily sales reconciliation.

1. Hygiene &
- Compliance

- Ensure cleanliness and sanitation of the restaurant, service stations, and storage areas.

- Maintain compliance with applicable food safety and hygiene standards.

- Ensure proper storage and handling of food and beverages in coordination with the kitchen.

- Follow fire safety, occupational safety, and hotel operating procedures.

1. Reporting &
- Administration

- Prepare daily sales and operational reports.

- Monitor guest feedback, complaints, and service performance.

- Maintain records of staff attendance, inventory, breakages, and operational expenses.

- Coordinate with management to implement business improvement plans.

Required Qualifications &

- Skills

- Diploma or degree in Hotel Management or Hospitality preferred.

- 3–5 years of experience in restaurant or hotel food and beverage operations.

- Solid leadership, communication, and guest-handling skills.

- Knowledge of restaurant POS systems, billing, inventory, and cost control.

- Good understanding of restaurant service standards and hygiene practices.

- Ability to manage teams, handle pressure, and work flexible shifts.

- Commercial awareness and a target-oriented approach.

Pay: ₹25,000.00 - ₹33,000.00 per month

Work Location: In person

📌 Restaurant Manager (Goa)
🏢 Momentum Hospitality
📍 Goa