The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, maintaining food quality and hygiene standards, managing staff, controlling costs, and achieving sales and profitability targets. The role requires robust leadership, communication, problem-solving, and organizational skills to ensure smooth and efficient restaurant operations.

Key Responsibilities

1. Restaurant Operations

Oversee daily restaurant operations and ensure smooth service. Ensure food quality, presentation, and service standards are maintained.

Monitor opening, closing, and shift procedures.

Coordinate with kitchen, service, cashier, and housekeeping teams.

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

1. Staff Management

Recruit, train, supervise, and motivate restaurant employees. Prepare staff schedules and allocate duties effectively.

Monitor employee attendance, punctuality, grooming, and performance.

Conduct team briefings and provide regular feedback.

Handle staff issues and maintain a positive working environment.

1. Customer Service

Ensure guests receive prompt, professional, and friendly service. Handle customer complaints and resolve issues efficiently.

Monitor customer feedback and implement improvements.





Maintain high standards of guest satisfaction and encourage repeat business.

1. Sales and Financial Management

Monitor daily sales, revenue, and operational expenses. Control food costs, labor costs, wastage, and inventory losses.

Ensure accurate billing, cash handling, and shift-end reconciliation.

Support promotional activities and strategies to increase sales.

Prepare daily, weekly, and monthly operational reports.

1. Inventory and Purchasing

Monitor stock levels and ensure timely replenishment. Coordinate with suppliers and verify deliveries.

Conduct regular stock checks and inventory audits.

Minimize food wastage and prevent pilferage.

Ensure proper storage and stock rotation using FIFO (First In, First Out).

1. Hygiene, Safety, and Compliance

Maintain cleanliness throughout the restaurant, kitchen, and storage areas. Ensure proper food handling and temperature-control procedures.

Follow applicable food safety, labor, fire safety, and licensing requirements.

Conduct regular hygiene and safety inspections.

Ensure equipment is maintained and any hazards are addressed promptly.

Pay: From ₹35,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Restaurant Manager (Kaduthuruthy)
🏢 mango meadows
📍 Kaduthuruthy