Role Overview

The incumbent will be responsible for managing the day-to-day restaurant operations, ensuring seamless service delivery, maintaining operational standards, driving revenue, and creating an exceptional guest experience.

The ideal candidate should have strong experience in managing high-volume restaurant, brewery, pub, or casual dining operations, with the ability to lead teams, manage costs, and maintain service excellence.

Key Responsibilities

1. Restaurant Operations

- Oversee the day-to-day operations of the restaurant, ensuring smooth and productive functioning.
- Ensure adherence to operational SOPs, service standards, hygiene, and food safety protocols.
- Manage restaurant opening and closing procedures, shift planning, and daily operational checklists.
- Coordinate effectively with kitchen, bar, service, and support teams.
- Ensure optimal utilisation of manpower and operational resources.
- Conduct regular floor walks and ensure the restaurant is always guest-ready.

2. Guest Experience & Service Excellence

- Ensure high standards of guest service and hospitality across all touchpoints.
- Handle guest complaints, feedback, and escalations professionally and ensure timely resolution.
- Monitor online guest reviews across platforms such as Google, Zomato, and other relevant channels.
- Identify recurring guest concerns and implement corrective measures.
- Drive guest engagement, retention, and repeat visits.

3. Revenue & Business Performance

- Drive outlet revenue through effective sales initiatives and upselling strategies.
- Monitor daily sales, average order value (AOV), table turnover, and other key business metrics.
- Work towards achieving monthly revenue and operational targets.
- Identify opportunities to improve business performance through promotions, events, and guest engagement initiatives.
- Monitor discounting, complimentary orders, voids, and other revenue leakages.

4. Cost & Inventory Management

- Monitor food, beverage, and operational costs to ensure effective cost control.




- Oversee inventory management, stock movement, and periodic stock audits.
- Ensure proper control over pilferage, wastage, breakage, and consumption.
- Coordinate with the purchase and stores teams to ensure adequate stock availability.
- Monitor and maintain appropriate par levels for food, beverages, and operating supplies.

5. Team Management & Development

- Lead, supervise, and motivate the restaurant operations team.
- Prepare duty rosters, manage attendance, and ensure adequate manpower deployment.
- Conduct regular briefings, training sessions, and performance reviews.
- Identify training needs and work with the HR/L&D; team to improve team capabilities.
- Maintain discipline, accountability, and professional conduct within the team.
- Support recruitment, onboarding, and retention of operational staff.

6. Compliance, Safety & Hygiene

- Ensure compliance with applicable FSSAI, excise, fire safety, labour, and other statutory requirements relevant to outlet operations.
- Maintain high standards of personal hygiene, cleanliness, and sanitation.
- Ensure proper documentation and maintenance of operational records.
- Coordinate with internal teams during audits and inspections.
- Ensure adherence to company policies and established operational procedures.

7. Reporting & Coordination

- Prepare and share daily sales reports, shift reports, and operational updates.
- Track key operational KPIs and identify areas requiring improvement.
- Coordinate with central functions including HR, Finance, Procurement, Marketing, and Operations.
- Ensure timely reporting of operational challenges,



maintenance requirements, and business risks.

Key Performance Indicators (KPIs)

- Achievement of monthly revenue and sales targets.
- Guest satisfaction and online review ratings.
- Food and beverage cost control.
- Inventory accuracy and stock variance.
- Labour cost and manpower productivity.
- Service standards and operational audit scores.
- Employee retention, attendance, and training effectiveness.
- Reduction in guest complaints, wastage, and operational leakages.

Qualifications & Experience

- Graduate in Hotel Management, Hospitality, or a related discipline preferred.
- Assistant Restaurant Manager: 3–5 years of relevant experience in restaurant, pub, brewery, or casual dining operations.
- Restaurant Manager: 5–8 years of relevant experience in restaurant, pub, brewery, or casual dining operations.
- Prior experience in managing high-volume F&B; establishments is preferred.
- Experience in handling teams across service, bar, and restaurant operations.
- Working knowledge of POS systems, inventory management, restaurant costing, and operational reporting.

Desired Competencies

- Strong leadership and team management skills.
- Excellent communication and interpersonal abilities.
- Strong commercial and business acumen.
- Customer-centric approach with a passion for hospitality.
- Problem-solving and decision-making abilities.
- Ability to work in a fast-paced environment.
- Strong understanding of restaurant operations and cost management.
- Flexibility to work rotational shifts, weekends, and public holidays.

What We Are Looking For

An energetic hospitality professional who can take ownership of outlet operations, build a strong service culture, drive business performance, and consistently deliver an excellent dining and brewery experience at Red Rhino Brewing Co.

Pay: ₹40,000.00 - ₹45,000.00 per month

Benefits:

- Food provided
- Health insurance
- Paid time off

Work Location: In person

📌 Restaurant Manager (Whitefield)
🏢 Red Rhino Brewing
📍 Whitefield