A leading legacy restaurant chain with an established presence in the hospitality and food service industry is looking for an experienced F&B; Manager / Restaurant Manager to oversee its restaurant operations in Kashipur, Uttarakhand.

This is a combined leadership role requiring hands-on experience in restaurant management, food and beverage operations, service delivery, team management and business performance.

The selected candidate will be responsible for managing the complete day-to-day functioning of the restaurant, maintaining food and service standards, leading the team, controlling operational costs and ensuring a consistent customer experience.

Requirements

KEY RESPONSIBILITIES

- Restaurant Operations

- Oversee the complete day-to-day functioning of the restaurant.

- Ensure smooth coordination between the kitchen, service team, billing counter and other operational departments.

- Monitor daily operations, opening and closing procedures, shift management and service readiness.

- Ensure operational discipline and adherence to established procedures.

- Identify operational gaps and implement corrective measures.

2. Food & Beverage Management
- Supervise all food and beverage service operations.

- Ensure consistency in food quality, presentation, portion control and service standards in coordination with the kitchen team.

- Monitor menu execution, food availability and service efficiency.

- Coordinate with the kitchen team to manage preparation, food dispatch and service timelines.

- Ensure compliance with food safety, hygiene and sanitation standards.

3. Team Management & Staff Supervision
- Lead,



supervise and manage the restaurant's operational team.

- Allocate duties, prepare staff schedules and ensure adequate manpower across shifts.

- Train employees on service standards, guest handling and operational procedures.

- Monitor staff performance, discipline, grooming and productivity.

- Build a service-oriented and accountable team.

4. Customer Experience & Service Quality
- Maintain high standards of customer service and guest satisfaction.

- Handle customer complaints, feedback and service-related issues.

- Ensure prompt resolution of guest concerns.

- Monitor service quality and identify opportunities to improve the overall dining experience.

5. Inventory, Procurement & Cost Control
- Monitor food and beverage inventory, stock movement and consumption.

- Coordinate with the purchase team and vendors for timely procurement.

- Minimise wastage, pilferage and unnecessary operational expenditure.

- Monitor food costs, beverage costs and other controllable expenses.

- Ensure proper stock records and inventory management.

6. Revenue & Business Performance
- Monitor daily restaurant sales and operational performance.

- Work towards achieving revenue and profitability targets.

- Identify opportunities to improve sales,



customer retention and average transaction value.

- Monitor peak-hour operations and ensure efficient utilisation of manpower and resources.

- Submit regular operational and sales performance reports to management.

7. Hygiene, Safety & Compliance
- Ensure cleanliness and hygiene across the restaurant, kitchen, storage and service areas.

- Maintain food safety and sanitation standards.

- Ensure compliance with applicable statutory requirements and operational regulations.

- Conduct regular checks to maintain safety and service standards.

CANDIDATE PROFILE
- Relevant experience in restaurant management, F&B; operations or hospitality operations.

- Demonstrated ability to manage the complete functioning of a restaurant.

- Robust understanding of food and beverage service, kitchen coordination and restaurant operations.

- Experience in team leadership, staff supervision and operational discipline.

- Knowledge of inventory management, procurement, food cost control and wastage management.

- Strong customer-handling and problem-resolution skills.

- Commercial understanding with the ability to monitor sales, costs and operational profitability.

- Hands-on, responsible and capable of independently managing restaurant operations.

KEY COMPETENCIES
- Restaurant Operations Management

- Food & Beverage Management

- Team Leadership

- Guest Relations & Service Excellence

- Inventory & Cost Control

- Sales & Revenue Management

- Kitchen and Service Coordination

- Operational Planning and Execution

📌 F&B Manager / Restaurant Manager (Kashipur)
🏢 HRorion
📍 Kashipur