Restaurant Director

2 days ago

Pune, Maharashtra, India beBeeManager Full time ₹ 1,04,000 - ₹ 1,30,878
Restaurant Operations Manager Job Description

Manages the daily operations of a restaurant, overseeing all aspects of food and beverage service.

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  • Estimates food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned
  • Conducts pre-meal briefings with the Chef and Restaurant Managers to educate staff on menu items
  • Maintains service and sanitation standards in the restaurant, bar/lounge, and room service areas
  • Orders and purchases equipment and supplies
  • Oversees the booking and manages service of restaurant parties, special events, and room service hospitality suites
">Responsibilities

The Restaurant Operations Manager is responsible for managing the day-to-day operations of the restaurant, ensuring that all aspects of food and beverage service meet high standards.

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  • Develops and maintains budgets for departments to achieve or exceed budgeted goals
  • Understands the impact of department operations on overall property financial goals
">Requirements

To be successful as a Restaurant Operations Manager, you will need:

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  • High school diploma or equivalent; 6 years of experience in the food and beverage, culinary, event management, or related field
  • OR
  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years of experience in the food and beverage, culinary, event management, or related field
">Skills and Qualifications

The ideal candidate will possess:

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  • Customer and Personal Service - knowledge of principles and processes for providing customer and personal services
  • Economics and Accounting - knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting, and scheduling
  • Analytical/Critical Thinking - ability to gather and organize information using a logical and systematic process
  • Management of Financial Resources - determining how money will be spent to get the work done
  • Administration and Management - knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
  • Applied Business Knowledge - understanding market dynamics, enterprise-level objectives, and important aspects of the company's business
  • Food Production and Presentation - knowledge of techniques and equipment for preparing and presenting food products
  • Management of Material Resources - obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work

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