Restaurant Manager
3 days ago
Location: (Jaipur) Restaurant / Lounge / Bar
Reporting To: Area Manager /Corporate F&B Manager
Role Overview
The Restaurant Manager is responsible for the complete daily operations of the restaurant, lounge & bar. The role ensures high service standards, revenue growth, team development, guest satisfaction, and adherence to brand and safety guidelines.
Key Responsibilities
1. Daily Operations Management
Supervise day-to-day restaurant, lounge & bar functioning.
Ensure smooth service flow during peak hours.
Maintain ambience, cleanliness, grooming, and brand standards.
Ensure timely opening/closing checklist completion.
2. Guest Experience & Service Quality
Greet and interact with guests, ensuring top-notch service.
Handle escalations, complaints, and VIP guest service.
Monitor guest satisfaction scores and implement improvements.
3. Sales & Revenue Management
Achieve daily/weekly/monthly sales targets.
Execute upselling and suggestive selling programs.
Coordinate with marketing for promotions, events, theme nights.
Analyze menu performance and recommend pricing/changes.
4. Team Leadership & Training
Manage staff scheduling, attendance, and discipline.
Train service team, bartenders, stewards & runners on SOPs.
Conduct pre-shift briefings and weekly training sessions.
Evaluate team performance and plan skill development.
5. Bar & Beverage Oversight
Supervise bar operations, beverage stock, cocktail recipes & service standards.
Ensure compliance with excise regulations and responsible alcohol service.
6. Inventory & Cost Control
Maintain accurate stock levels for food, beverages & consumables.
Reduce wastage, pilferage and ensure FIFO.
Work with vendors & procurement for quality supply.
Monitor COGS, variance and consumption reports.
7. Reporting & Administration
Prepare daily sales reports, inventory reports & staff performance data.
Manage cash handling, billing accuracy and POS operations.
Coordinate with HR, finance, marketing and central kitchen teams.
Requirements
Education
Diploma/Bachelor's degree in Hotel Management / Hospitality preferred.
Experience
3–7 years of F&B experience with at least 1–2 years as Assistant RM / Floor Manager / Restaurant Manager.
Skills & Competencies
Strong leadership & communication
Excellent guest-handling skills
Knowledge of food, cocktails, bar service, and menu engineering
Operational discipline and eye for detail
Good financial understanding (P&L basics, inventory, wastage control)
Ability to work under pressure & manage peak load
Key Performance Indicators (KPIs)
Sales achievement
Guest satisfaction score
Cost control & inventory variance
Staff training & retention
Audit & hygiene scores
Service consistency and complaint index
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