Key Responsibilities:1. Operational Leadership

- Oversee the daily operations of the restaurant, ensuring smooth service and exceptional guest satisfaction.
- Ensure the consistent application of service standards, operating procedures, and brand guidelines.
- Monitor all phases of guest interaction, from reservations and greeting to table service and billing, ensuring seamless service flow.
- Coordinate with kitchen and bar teams to maintain synchronization between culinary execution and service delivery.

2. Team Management & Development

- Recruit, train, supervise, and motivate service staff including captains, servers, host/hostesses, and support staff.
- Conduct daily briefings, schedule planning, and delegation of responsibilities.
- Implement staff training programs focusing on service excellence, upselling techniques, and complaint handling.
- Monitor employee performance, conduct appraisals, and initiate disciplinary procedures when required.

3. Guest Experience & Service Excellence

- Personally engage with guests to ensure personalized service and gather feedback.
- Handle guest complaints and concerns in a professional and timely manner, turning negative experiences into positive outcomes.
- Create a welcoming and refined dining atmosphere in line with the hotel’s service ethos.
- Maintain high levels of guest satisfaction ratings through consistent service delivery and guest relationship building.

4. Sales, Promotions & Revenue Optimization

- Work with the F&B; and Marketing teams to conceptualize and implement dining promotions, seasonal menus, and special events.
- Train staff on suggestive selling and upselling techniques to increase average check values.
- Monitor daily sales performance, revenue metrics, and guest counts to analyze business trends and make informed decisions.

5. Inventory, Cost Control & Budgeting

- Assist in budget preparation and monitor daily financial performance against targets.
- Oversee inventory management of service-related items such as linen, crockery, cutlery, glassware,



and stationery.
- Ensure cost controls are in place related to labor, food wastage, and consumables without compromising service quality.
- Approve requisitions and ensure efficient stock usage and accountability.

6. Hygiene, Safety & Compliance

- Ensure compliance with health, hygiene, safety, and sanitation standards as per hotel policies and local regulations.
- Conduct regular audits of cleanliness and operational readiness of the dining area, back-of-house areas, and equipment.
- Ensure that all team members adhere to grooming and hygiene standards and maintain qualified conduct at all times.

7. Coordination & Communication

- Maintain close coordination with the kitchen, stewarding, and purchasing departments for smooth restaurant operations.
- Liaise with the Events/Banqueting team for restaurant-related aspects of private events or group dining.
- Attend F&B; management meetings and contribute to strategic planning and decision-making.

Qualifications & Experience:

- Education: Degree/Diploma in Hotel Management, Hospitality Management, or related field.
- Experience: Minimum 5–7 years of F&B; service experience, with at least 2–3 years in a supervisory or managerial role in an upscale/luxury restaurant or hotel.
- Previous experience in managing fine dining or specialty restaurants is preferred.

Skills & Competencies:

- Excellent leadership, interpersonal, and team management skills.
- Strong communication skills in English (additional languages are an advantage).
- In-depth knowledge of food and beverage service, dining etiquette, and hospitality best practices.
- Proficiency in restaurant management software and POS systems (e.g., MICROS, Toast, Oracle).
- Ability to handle high-pressure situations with poise and professionalism.
- Customer-focused with a strong sense of urgency and attention to detail.
- Sales and business acumen with the ability to drive revenue and manage costs.

Job Types: Full-time, Permanent

Pay: ₹40,000.00 - ₹47,000.00 per month

Benefits:

- Health insurance
- Provident Fund

Work Location: In person

📌 Restaurant Manager (Coimbatore)
🏢 Merlis Hotels Coimbatore
📍 Coimbatore