Role Overview

We are looking for an experienced and dynamic Restaurant & Bar Manager to oversee the overall operations of our restaurant and bar. The individual will be responsible for ensuring seamless day-to-day operations, delivering exceptional guest experiences, managing operational costs, driving revenue, and maintaining high standards of service, food quality, and beverage operations.

The ideal candidate should have strong experience in restaurant and bar management, with a sound understanding of F&B; operations, beverage management, team leadership, inventory control, and business performance.

Key Responsibilities

1. Restaurant & Bar Operations

- Oversee the daily operations of the restaurant and bar, ensuring smooth and efficient functioning.
- Maintain operational standards across food service, bar operations, guest handling, and overall outlet management.
- Ensure compliance with SOPs, service standards, hygiene, and safety protocols.
- Coordinate with the kitchen and bar teams to ensure timely service and consistent product quality.
- Monitor opening and closing procedures, shift operations, and daily checklists.

2. Guest Experience & Service Excellence

- Ensure exceptional guest experiences through high standards of hospitality and service.
- Handle guest feedback, complaints, and escalations professionally.
- Monitor online reviews across platforms such as Google, Zomato, and other relevant channels.
- Drive guest engagement, repeat visits, and customer satisfaction.
- Ensure service teams are adequately trained in menu knowledge, suggestive selling, and guest interaction.

3. Bar & Beverage Management

- Oversee bar operations, including beverage preparation, presentation, and service standards.
- Ensure proper inventory management of alcoholic and non-alcoholic beverages.
- Monitor beverage costing, pour control, wastage, and stock consumption.
- Work closely with the bar team to maintain consistency in recipes, presentation, and quality.
- Ensure adherence to applicable excise regulations, licensing conditions, and responsible alcohol service practices.

4. Financial & Business Performance





- Take ownership of outlet-level revenue, profitability, and operational performance.
- Monitor food cost, beverage cost, manpower cost, and other operating expenses.
- Analyse daily sales reports, average revenue per guest, and category-wise sales performance.
- Drive upselling and cross-selling initiatives to maximise revenue.
- Identify opportunities to improve profitability while maintaining service quality.
- Prepare and review daily, weekly, and monthly operational reports.

5. Inventory & Cost Control

- Monitor stock levels and ensure timely replenishment of food, beverages, and operational supplies.
- Conduct regular physical stock audits and reconcile inventory with system records.
- Minimise pilferage, wastage, breakage, and operational losses.
- Ensure proper documentation of stock receipts, transfers, consumption, and variances.
- Coordinate with procurement and finance teams for inventory and cost-related matters.

6. People Management & Team Development

- Lead, supervise, and motivate the restaurant and bar teams.
- Manage manpower planning, shift scheduling, attendance, and deployment.
- Conduct regular team briefings and performance reviews.
- Identify training requirements and ensure continuous employee development.
- Maintain discipline, accountability, and a positive working environment.
- Support recruitment, onboarding, and retention of operational staff.

7. Compliance, Hygiene & Safety

- Ensure compliance with FSSAI, applicable excise regulations, labour laws, fire safety, and other statutory requirements.
- Maintain high standards of personal hygiene, food safety, sanitation, and workplace cleanliness.
- Ensure proper maintenance of equipment, furniture, fixtures,



and other operational assets.
- Conduct regular operational audits and implement corrective actions wherever required.

Key Performance Indicators (KPIs)

The Restaurant & Bar Manager will be evaluated on the following parameters:

- Outlet revenue and achievement of sales targets.
- Food and beverage cost control.
- Manpower cost and productivity.
- Guest satisfaction and online review ratings.
- Inventory accuracy and stock variance.
- Reduction in wastage, pilferage, and operational losses.
- Employee retention and team productivity.
- SOP adherence, hygiene, and compliance scores.
- Upselling and average guest spend.

Qualifications & Experience

- Bachelor's degree or diploma in Hotel Management, Hospitality, or a related discipline preferred.
- 5–8 years of experience in the restaurant and hospitality industry.
- Minimum 2–3 years of experience managing a restaurant, bar, or high-volume F&B; outlet.
- Prior experience in managing both restaurant and bar operations is essential.
- Experience in craft beer, microbreweries, pubs, or premium casual dining establishments will be an added advantage.

Skills & Competencies

- Strong leadership and people management skills.
- Excellent understanding of restaurant and bar operations.
- Knowledge of beverage management, inventory control, and costing.
- Strong commercial and business acumen.
- Good communication and interpersonal skills.
- Problem-solving and decision-making abilities.
- Proficiency in POS systems, inventory management systems, and MS Excel.
- Ability to work in a fast-paced environment and manage operational challenges effectively.

Ideal Candidate Profile

A hands-on hospitality professional who combines operational excellence with solid business ownership. The candidate should be equally comfortable managing floor operations, supervising bar performance, analysing financial numbers, developing teams, and ensuring memorable guest experiences.

Pay: ₹40,000.00 - ₹55,000.00 per month

Benefits:

- Food provided
- Health insurance

Work Location: In person

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