RESTAURANT MANAGER

Position Title	Restaurant Manager
Location	Bangalore	Department	Sales and Operations
Reports To	Cluster Manager

Position Purpose

The Restaurant Manager is responsible for overseeing all aspects of restaurant operations, ensuring excellent customer service, driving sales, maintaining quality standards, and leading the team. The role requires strong leadership, operational expertise, and a customer-focused approach to deliver an exceptional dining experience and effective team handling.

Key Responsibilities

1. Key Accountabilities:

• Oversee daily restaurant operations, including opening and closing procedures.
• Ensure all health, safety, and hygiene regulations are strictly followed.
• Monitor food preparation and presentation to ensure consistent quality standards.
• Team planning and roster as per outlet requirements.
• Indenting and inventory management of the outlet.

2. Operations Accountability:

• Maintain a customer-first approach, addressing complaints and resolving issues promptly.
• Ensure customer feedback is collected and used for continuous improvement.
• Build and maintain relationships with regular customers to promote loyalty.
• Achieve sales targets and manage budgets effectively.
• Monitor and control costs, including labor, inventory, and utilities.
• Prepare and present financial reports to senior management.
• Collaborate on marketing strategies to drive foot traffic and boost sales.
• Implement seasonal offers and promotions to attract new customers.
• Manage inventory levels and conduct regular stock checks.
• Coordinate with suppliers to ensure timely procurement of quality ingredients and materials.
• Ensure compliance with all local laws and regulations, including licensing requirements.
• Maintain accurate records for audits and inspections.
• Foster a positive team environment, encouraging collaboration and high morale.
• Handle conflict resolution and employee grievances professionally.

Essential Qualifications and Experience

• Education: Bachelor’s degree in Hospitality, Business Administration, or a related field (preferred).
• Experience: Minimum 4–5 years in restaurant management or a similar role.
• Skills:
  • a. Strong leadership and team management abilities.
  • b. Excellent problem-solving and decision-making skills.
  • c. Exceptional customer service orientation.
  • d. Financial acumen with the ability to analyze reports and manage budgets.
  • e. Proficiency in restaurant management software and tools.