Reporting To: CEO / Directors

Role Purpose: Overall management of restaurant operations, team performance, guest experience, cost control and business development.

1. Overall Restaurant Operations

· Take responsibility for the smooth and efficient day-to-day functioning of the restaurant.

· Ensure all restaurant SOPs, service standards and operational procedures are consistently followed.

· Supervise opening and closing procedures, daily readiness and overall restaurant presentation.

· Ensure coordination between service, kitchen, housekeeping and other operational departments.

· Monitor the restaurant’s cleanliness, ambience, equipment, furniture, fixtures and general upkeep.

· Identify operational issues and ensure timely corrective action.

· Coordinate repairs, maintenance and vendor requirements with the relevant teams.

2. Sales & Business Development

· Work towards achieving monthly restaurant sales targets established by management.

· Actively identify opportunities to increase footfall, table utilisation and average guest spend.

· Generate additional business through group reservations and private parties; corporate lunches, dinners and events; outdoor catering (ODC); banquets and special celebrations; food festivals and promotional events; and in-house merchandise and other approved revenue opportunities.

· Follow up on enquiries, coordinate quotations and convert potential business into confirmed bookings.

· Maintain relationships with corporate clients, event organisers and regular customers.

· Coordinate with the marketing team on promotions and revenue-generating initiatives.

· Suggest practical ideas to increase restaurant sales and improve business performance.

3. Guest Relations & Reservations

· Maintain an active presence on the restaurant floor and engage regularly with guests.

· Build relationships with regular customers, corporate guests and other key clientele.

· Personally attend to VIP guests, special occasions and important reservations.

· Oversee table reservations, group bookings, seating arrangements and special requests.

· Handle guest complaints professionally and ensure timely resolution.

· Monitor customer feedback and online reviews, and take necessary corrective action.





· Work towards improving guest satisfaction, customer retention and repeat visits.

4. Staff Management & Training

· Manage the restaurant’s service team and coordinate with kitchen management.

· Prepare and monitor duty rosters, shifts, weekly offs, leave schedules and manpower allocation.

· Ensure adequate staffing during peak hours, weekends, holidays and special events.

· Conduct daily staff briefings and periodic training sessions.

· Monitor grooming, discipline, attendance, punctuality and professional conduct.

· Train staff on service etiquette, menu knowledge, upselling, guest handling and restaurant SOPs.

· Evaluate staff performance, address shortcomings and recommend improvements.

· Communicate manpower requirements, staffing concerns and disciplinary issues to management.

5. Cost Control & Inventory Management

· Monitor food and beverage costs in coordination with the kitchen and purchase teams.

· Ensure effective inventory management, stock monitoring and wastage control.

· Supervise stock verification and investigate unusual variances.

· Monitor staffing efficiency, overtime and avoidable operational expenses.

· Ensure adherence to approved purchase procedures and expenditure limits.

· Monitor billing, discounts, complimentary items, cash handling and POS reconciliation.

· Identify areas where costs can be reduced without compromising food quality or guest experience.

6. Reporting, Analysis & Business Performance

· Maintain accurate daily sales and operational records.

· Prepare and submit daily, weekly and monthly performance reports to management.

· Analyse sales trends, footfall, average guest spend, best-selling items and underperforming areas.

· Track performance against sales targets and highlight significant variations.

· Review operational expenses, wastage and inventory-related issues.

· Identify reasons for declining sales,



poor guest feedback or operational inefficiencies.

· Recommend practical corrective measures and follow up on implementation.

· Conduct regular reviews with department supervisors and communicate key observations to the CEO / Directors.

· The expectation is not merely to report figures, but to understand them and recommend actionable improvements.

7. Hygiene, Maintenance & Compliance

· Ensure high standards of hygiene, cleanliness and food safety throughout the restaurant.

· Ensure compliance with applicable statutory, licensing, fire safety and food safety requirements.

· Coordinate with the kitchen team to maintain hygiene and operational standards.

· Monitor equipment maintenance and ensure timely reporting of breakdowns.

· Maintain inspection readiness and follow up on corrective actions.

· Ensure the restaurant’s overall presentation reflects the brand’s standards.

8. Menu, Promotions & Brand Standards

· Coordinate implementation of current menus, seasonal offerings and promotional activities approved by management.

· Ensure service staff are trained on menu items, ingredients, pricing and recommendations.

· Monitor customer preferences and menu performance, and share feedback with management.

· Maintain consistency in service presentation and overall brand experience.

· Undertake visits to franchise locations when assigned, to review service standards, SOP compliance and brand presentation.

· Submit observations and follow up on corrective actions with the relevant teams.

9. Management Coordination & Accountability

· Act as the primary operational point of contact between the restaurant and the CEO / Directors.

· Coordinate regularly with kitchen, accounts, purchase, marketing and other relevant teams.

· Ensure management instructions are communicated clearly and implemented.

· Maintain an action tracker for pending operational and administrative matters.

· Escalate significant guest complaints, staff issues, financial discrepancies and compliance concerns promptly.

· Take ownership of assigned responsibilities and ensure timely closure without repeated follow-ups.

Pay: ₹60,000.00 - ₹70,000.00 per month

Work Location: In person

📌 Restaurant General Manager (Mumbai)
🏢 Goa Portuguesa Group of Restaurants
📍 Mumbai