Company: Saudi Shawaya

Department: Operations

Designation: Restaurant Manager

Reports To: Operations Manager / General Manager

Work Location: Assigned Restaurant Branch

Employment Type: Full-Time

1. Job Purpose The Restaurant Manager is responsible for the overall management and smooth operation of the assigned restaurant branch. The role involves managing daily operations, employees, customer service, food quality, hygiene, inventory, sales and operational costs while ensuring company policies and standards are followed.

The Restaurant Manager must ensure customer satisfaction, employee productivity, operational efficiency and achievement of the branch's business targets.

2. Key Responsibilities

A. Restaurant Operations Management

- Manage and supervise the overall daily operations of the restaurant.
- Ensure the restaurant opens and closes according to the approved schedule.
- Monitor kitchen, service, cashier and delivery operations.
- Ensure all employees follow company SOPs and operational procedures.
- Maintain proper coordination between all restaurant departments.
- Ensure smooth operations during peak business hours.
- Report operational issues to senior management.

B. Employee Management

- Supervise, guide and motivate all branch employees.
- Prepare staff duty rosters and shift schedules.
- Monitor employee attendance, punctuality and discipline.
- Ensure adequate manpower is available for daily operations.
- Identify training requirements and coordinate with HR.
- Conduct employee performance reviews.
- Recommend promotions, rewards and disciplinary actions to management and HR.
- Maintain a professional and positive working setting.

C. Customer Service Management

- Ensure excellent customer service at all times.




- Handle customer complaints and resolve issues professionally.
- Monitor customer feedback and satisfaction.
- Ensure orders are served accurately and on time.
- Maintain proper customer service standards.
- Take corrective action to prevent repeated customer complaints.

D. Food Quality and Hygiene

- Ensure food quality, taste, presentation and portion standards are maintained.
- Monitor food preparation and storage procedures.
- Ensure kitchen cleanliness and personal hygiene standards.
- Follow applicable food safety and hygiene regulations.
- Conduct regular cleanliness inspections.
- Coordinate with the kitchen team to minimise food wastage.
- Ensure expired or damaged food products are not used.

E. Sales and Financial Management

- Monitor daily, weekly and monthly branch sales.
- Work towards achieving sales targets.
- Monitor food costs and operational expenses.
- Ensure proper cash handling and cashier accountability.
- Verify daily sales reports and cash closing reports.
- Monitor discounts, complimentary orders and void transactions.
- Identify opportunities to improve branch profitability.
- Report financial discrepancies to management.

F. Inventory and Purchase Management

- Monitor daily stock levels and inventory movement.
- Ensure proper stock receiving and storage.




- Coordinate purchase requirements with the Purchase Department.
- Prevent stock shortages and unnecessary overstocking.
- Conduct regular physical stock verification.
- Monitor food wastage and stock discrepancies.
- Ensure proper use of company resources.

G. Maintenance and Administration

- Ensure restaurant equipment and facilities are maintained properly.
- Report maintenance requirements and follow up on repairs.
- Monitor uniforms, grooming and employee appearance.
- Ensure company assets are properly maintained.
- Maintain branch operational records and reports.
- Ensure all required licences, certificates and inspections are coordinated with the concerned departments.

H. Reporting and Communication

- Submit daily sales and operational reports.
- Prepare weekly branch performance reports.
- Submit monthly manpower and operational reports.
- Report customer complaints and corrective actions.
- Report employee attendance and disciplinary issues to HR.
- Coordinate with HR, Accounts, Purchase, Kitchen and Operations departments.
- Implement instructions and decisions from senior management.
- 4. Educational Qualifications
- Bachelor's degree or Diploma in Hotel Management, Hospitality Management, Business Administration or a related field.
- Additional hospitality or restaurant management certifications are preferred.

5. Work Experience

- Minimum 3–5 years of experience in restaurant or food service operations.
- Previous experience managing a restaurant branch or supervising a large team is preferred.
- Experience in sales management, inventory control, customer service and staff supervision.

Pay: ₹25,000.00 - ₹35,000.00 per month

Work Location: In person

📌 Restaurant Manager (Kannur)
🏢 Saudi Shawaya
📍 Kannur