PURPOSE The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant at the unit, ensuring exceptional service delivery, and optimising guest satisfaction and revenue performance. The role involves managing the Food & Beverage (F&B;) outlet staff, maintaining operational excellence, enhancing the dining experience, and collaborating with kitchen, bar, and support departments to deliver seamless, high-quality service aligned with the property's brand values and business goals. KEY ORGANISATIONAL RELATIONSHIPS Reports to: Food and Beverage Manager Reporting Roles: Assistant Restaurant Managers, Restaurant Supervisors, Supervisors, Executives, and Service Associates Interacts with:
• External – Members/Guests, Vendors, Service Providers, and Consultants
• Internal – Functional Heads, Managers, Supervisors, Staff, and Contractual Staff

KEY RESPONSIBILITIES
Drive Operational Excellence
• Oversee day-to-day restaurant operations, including service delivery, staff deployment, reservations, and guest management.
• Ensure adherence to standard operating procedures (SOPs), hygiene standards, and premium service protocols.
• Implement daily pre-shift briefings and service audits to maintain consistency and quality.
• Coordinate closely with the Kitchen and Service teams to ensure smooth order flow and guest satisfaction. Applied Learning
• Deliver hands-on training for service staff on brand standards, grooming, and guest interaction.
• Conduct role-plays and live demonstrations to enhance product knowledge and service fluency.




• Monitor service effectiveness and address gaps through continuous on-the-job learning.
• Promote best practices through feedback, performance coaching, and refresher sessions. Leadership
• Lead the restaurant team with a focus on guest-centric service, professionalism, and accountability.
• Set a positive example by demonstrating punctuality, grooming, and composure under pressure.
• Implement and monitor daily task allocations, checklists, and team key performance indicators (KPIs).
• Promote a collaborative culture and motivate the team through goal setting and recognition. People Management
• Supervise and guide the restaurant team to ensure smooth operations and guest satisfaction.
• Assist in recruitment, onboarding, and training of new team members.
• Conduct regular feedback sessions, service appraisals, and skill enhancement workshops.
• Foster a respectful, inclusive, and team-oriented work environment. Business and Financial Acumen
• Achieve departmental targets through upselling, suggestive selling, and loyalty programmes.
• Monitor sales reports, cover counts, and guest feedback to identify areas for improvement.
• Ensure cost control in inventory, breakages, and wastage while maintaining quality.




• Coordinate with F&B; leadership on pricing, promotions, and revenue strategies.
• Assume responsibility for bar inventories and slow-moving stocks.
• Work with the events team to create a variety of offerings for the monthly events calendar for members, including food and beverage. Compliance and Risk Management
• Ensure adherence to food safety and hygiene norms (Food Safety and Standards Authority of India or FSSAI), internal SOPs, and audit standards.
• Compliance with PWC-related requirements through monthly and quarterly monitoring.
• Monitor guest feedback logs, service recovery mechanisms, and escalation protocols.
• Support periodic checks, internal audits, and training on hygiene and safety procedures.
• Liaise with kitchen and stewarding teams for cleanliness, pest control, and equipment upkeep. Occupational Health and Safety (OH&S;) Responsibilities
• Ensure team compliance with OH&S; guidelines in the restaurant.
• Conduct periodic drills, evacuation training, and food handling safety workshops.
• Report incidents, near-misses, and ensure implementation of preventive actions.
• Maintain a hazard-free guest and team setting through proactive monitoring. JOB REQUIREMENTS/HIRING PROFILE QUALIFICATION
• Bachelor’s Degree/Diploma in Hotel Management or equivalent from an accredited university WORK EXPERIENCE
• 6 or more years of experience in hospitality, with at least two years in a supervisory or restaurant manager role in a luxury hotel or club

📌 Restaurant Manager (India)
🏢 DLF Hospitality
📍 India