1.

Restaurant

Operations

- Manage daily restaurant operations and ensure smooth functioning of all departments.

- Ensure compliance with company policies, SOPs, and service standards.

- Monitor opening and closing procedures, cleanliness, hygiene, and restaurant presentation.

- Coordinate with the kitchen and service teams for efficient operations.

2.

Guest

Experience

- Ensure excellent customer service and guest satisfaction.

- Handle guest complaints and resolve issues professionally.

- Monitor service quality, food presentation, and overall dining experience.

- Maintain positive relationships with regular guests.

3.

Staff

Management

- Supervise, train, and motivate restaurant staff.

- Prepare staff duty rosters and manage attendance, punctuality, and grooming.

- Conduct team briefings and performance reviews.

- Coordinate with HR for recruitment, onboarding, and disciplinary matters.

4. Sales and Financial Management

- Achieve monthly sales and revenue targets.

- Monitor food costs, beverage costs, staff costs, and operational expenses.

- Control wastage, pilferage, and unnecessary expenses.

- Monitor daily sales reports, cash handling, billing, and POS operations.

- Support upselling and promotional activities to increase revenue.

5. Inventory and Cost Control

- Monitor stock levels and ensure timely requisition of supplies.

- Conduct regular stock verification and maintain accurate records.





- Coordinate with the kitchen and purchase teams to minimize wastage.

- Ensure proper handling and storage of food, beverages, and operating supplies.

6. Hygiene, Safety and Compliance

- Ensure high standards of cleanliness, sanitation, and personal hygiene.

- Follow food safety, fire safety, and workplace safety procedures.

- Ensure compliance with applicable statutory requirements and company policies.

- Conduct regular operational inspections and audits.

7. Reporting and Administration

- Prepare and review daily sales, attendance, and operational reports.

- Maintain records of customer feedback, incidents, maintenance, and stock.

- Coordinate with HR, Finance, Purchase, Kitchen, and senior management.

- Report operational issues and recommend corrective actions.

Qualifications and Experience

- Graduate in Hotel Management, Hospitality, or a related field preferred.

- Minimum 3–5 years of experience in restaurant or hospitality operations, preferably with supervisory or managerial experience.

- Strong knowledge of restaurant service, POS systems, inventory, and cost control.

- Good leadership, communication, problem-solving, and team-management skills.

- Ability to work versatile shifts, including weekends and holidays.

Pay: ₹20,000.00 - ₹44,000.00 per month

Benefits

- Flexible schedule

- Food provided

Work Location: In person

📌 Resturant manager (Kalyani Nagar)
🏢 FML hospitality
📍 Kalyani Nagar