JOB DESCRIPTIONRestaurant Operations Manager

Ghate Dugdha Mandir | Mahal, Nagpur

Department: Restaurant Operations
Reports To: Owner / Management
Employment Type: Full-time
Salary: ₹30,000–₹40,000 per month, negotiable based on experience and capability
Experience Required: 5–8 years in hospitality, including at least 2–3 years in a restaurant management or operations leadership role.

Role Objective

The Restaurant Operations Manager will be responsible for the overall day-to-day functioning of the restaurant, including sales performance, staff productivity, customer satisfaction, inventory management, hygiene, food-safety compliance and cost control.

The successful candidate must be capable of independently identifying problems, implementing corrective actions, establishing accountability and ensuring that operational standards are consistently maintained without continuous supervision from the owner.

Key Responsibilities

1. Daily Restaurant Operations

- Independently manage the opening, running and closing of the restaurant.
- Coordinate kitchen, service, cashier, beverage counter, store and housekeeping operations.
- Ensure timely food service, proper staff deployment and smooth coordination between departments.
- Establish and implement SOPs, checklists and operating procedures.
- Identify operational gaps proactively and ensure timely corrective action.

2. Sales and Business Performance

- Prepare daily sales forecasts and targets based on historical performance, seasonality, expected footfall and special occasions.
- Monitor actual sales against targets throughout the day and implement corrective actions.
- Track average per customer (APC), bills, sales mix, online orders and upselling performance.
- Train staff in suggestive selling, menu knowledge and customer engagement.
- Identify opportunities to increase footfall, repeat visits, takeaway sales and online orders.
- Submit daily and weekly sales-performance reports to management.

3. Recruitment and Team Management

- Recruit, train, deploy and retain competent restaurant personnel.
- Maintain adequate staffing levels across all shifts and plan leave without compromising operations.
- Conduct daily briefings and regular performance reviews.
- Enforce punctuality, grooming, discipline and professional conduct.
- Address underperformance through coaching, documented warnings where appropriate, and replacement when necessary.
- Build a culture of ownership, accountability, teamwork and continuous improvement.

4. Inventory and Store Management

- Establish minimum stock levels and reorder points for essential ingredients, packaging materials and consumables.




- Ensure daily monitoring of critical stock and timely replenishment.
- Verify stock availability before approving staff leave or accepting operational handovers.
- Implement FIFO/FEFO practices as applicable, stock counts, wastage records and appropriate storage controls.
- Coordinate with the store in-charge and purchase personnel to prevent stockouts, excess inventory and avoidable losses.
- Investigate recurring variances, wastage and suspected pilferage.

5. Hygiene, Cleanliness and Food Safety

- Ensure compliance with applicable FSSAI requirements and internal food-safety procedures.
- Maintain daily, weekly and periodic cleaning schedules for the kitchen, dining areas, washrooms, storage areas and equipment.
- Verify personal hygiene, food handling, storage temperatures where applicable, pest-control measures and waste disposal.
- Maintain required hygiene records, inspection checklists and corrective-action reports.
- Conduct routine internal inspections and ensure deficiencies are corrected within specified timelines.

6. Customer Experience and Service Quality

- Maintain professional service standards and prompt complaint resolution.
- Monitor table readiness, order accuracy, service speed, staff behaviour and guest feedback.
- Investigate recurring complaints and implement preventive measures.
- Monitor Google reviews and other relevant feedback channels, coordinate appropriate responses and work towards improving customer satisfaction.
- Ensure that service quality remains consistent during peak hours, weekends and festivals.

7. Cost Control and Asset Management

- Monitor wastage, consumable usage, stock variances and controllable operating expenses.
- Coordinate with the chef and accounts team to identify cost inefficiencies.
- Ensure proper use and maintenance of equipment, furniture, fixtures and restaurant assets.
- Report breakdowns, safety risks and maintenance requirements promptly.
- Support management in improving outlet profitability without compromising product quality or food safety.

8. Reporting and Accountability

- Submit daily reports covering sales, staffing, inventory exceptions, customer complaints, hygiene and operational issues.
- Maintain a corrective-action tracker with responsibilities, deadlines and closure status.
- Conduct regular operational reviews with management.
- Report significant stockouts,



staffing shortages, compliance failures and service disruptions immediately.
- Take ownership of outcomes rather than merely forwarding problems to the owner.

Key Performance Indicators (KPIs)

Performance will be evaluated against agreed targets in the following areas:

- Sales performance: Target achievement, forecasting accuracy, APC and sales improvement.
- Operational excellence: Service efficiency, SOP adherence and reduction in preventable disruptions.
- People management: Staffing adequacy, recruitment outcomes, training, discipline and retention.
- Inventory control: Essential stock availability, wastage, stock accuracy and replenishment discipline.
- Hygiene and compliance: Audit results, completion of cleaning schedules and timely closure of food-safety observations.
- Customer satisfaction: Complaint resolution, service feedback and online reputation trends.
- Management effectiveness: Timely reporting, proactive problem-solving and sustained improvement without repeated reminders.

Specific targets will be agreed upon during onboarding based on the restaurant's baseline performance.

Candidate Requirements

- Graduate or diploma in Hotel Management, Hospitality or a related field preferred.
- 5–8 years of relevant hospitality experience, including 2–3 years in restaurant management or operations leadership.
- Experience in high-volume QSR, casual dining, vegetarian or multi-cuisine restaurant operations preferred.
- Robust understanding of staffing, inventory, sales reporting, hygiene and food-safety practices.
- Comfortable working with POS systems, spreadsheets, checklists and operational reports.
- Excellent leadership, communication, decision-making and problem-solving skills.
- Ability to work during weekends, festivals and peak business periods as required.

Essential Personal Attributes

The ideal candidate must be proactive, organised, assertive, commercially aware and detail-oriented. They should be capable of managing multiple operational priorities through structured planning and follow-up.

We are looking for a manager who identifies problems before they escalate, makes sound decisions, builds a reliable team and delivers measurable results.

Application Process

Interested candidates should submit their updated CV, current or last drawn salary, expected salary, notice period and a brief description of their previous restaurant operations responsibilities.

Shortlisted candidates will undergo a structured interview and a practical operational assessment.

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

- Food provided
- Provident Fund

Work Location: In person

📌 Restaurant Operations Manager (QSR & Multicusine) (Nagpur)
🏢 Ghate Restaurant
📍 Nagpur