Restaurant Operations
Oversee day-to-day restaurant operations and ensure smooth functioning of all departments.
Maintain operational standards, service quality, and brand guidelines.
Ensure compliance with food safety, hygiene, health, and safety standards.
Monitor inventory, stock levels, wastage, and consumption.
Sales and Business Performance
Drive restaurant sales and achieve monthly revenue targets.
Monitor key performance indicators such as average per cover (APC), covers, average order value, and customer feedback.
Identify prospects to improve revenue and profitability.
Control operating costs, food costs, and manpower expenses.
Guest Experience
Ensure high standards of guest service and satisfaction.
Handle guest complaints and resolve issues promptly.
Monitor guest feedback and implement corrective actions.
Maintain consistent service standards across all shifts.
Team Management
Lead, train,



and motivate restaurant staff.
Manage manpower planning, rostering, attendance, and productivity.
Ensure adequate staffing across service, kitchen coordination, and housekeeping.
Conduct team briefings, performance reviews, and training sessions.
Coordinate with HR on recruitment, onboarding, employee engagement, and retention.
Inventory and Cost Control
Monitor daily sales reports, stock consumption, and inventory movement.
Conduct regular stock audits and ensure accurate documentation.
Minimise food wastage, pilferage, and operational losses.
Ensure adherence to purchasing and store management procedures.

Pay: ₹30,000.00 - ₹44,000.00 per month

Perks:
Food provided
Health insurance
Provident Fund

Work Location: In person

📌 Resturant Manager Bengaluru (India)
🏢 Red Apple Kitchen Consultancy
📍 India