
Restaurant Manager/ Operation manager
3 days ago
Role Overview
The Restaurant Manager is responsible for the overall operations, profitability, and guest experience of the sports bar. This role ensures smooth day-to-day functioning, drives revenue through exceptional service and promotions, manages compliance with liquor and food regulations, and leads a motivated team that reflects the brand's energy and hospitality culture.
Key ResponsibilitiesOperational Excellence
- Oversee daily operations of the sports bar, ensuring smooth service and efficient workflows.
- Maintain hygiene, safety, and quality standards as per company and statutory norms.
- Monitor kitchen & bar coordination for timely food and beverage service.
- Ensure proper inventory management for liquor, food, and consumables.
Guest Experience & Service
- Deliver a lively and engaging sports bar experience aligned with the brand's identity.
- Handle guest complaints, feedback, and service recovery with professionalism.
- Implement promotions, theme nights, and sports screenings to enhance footfall and engagement.
Financial Management
- Drive sales through upselling, promotions, and special events.
- Monitor budgets, cost control, and profitability metrics (food cost, liquor cost, wastage).
- Manage cash handling, billing accuracy, and daily reconciliations.
Team Leadership & Development
- Lead, train, and motivate staff including bartenders, servers, kitchen crew, and support staff.
- Prepare duty rosters and manage staff scheduling to balance efficiency and labor costs.
- Conduct training sessions on service, bar etiquette, upselling, and compliance.
- Ensure discipline, grooming, and adherence to company standards.
Compliance & Safety
- Ensure compliance with liquor license laws, food safety regulations, and local statutory requirements.
- Conduct regular audits for safety, hygiene, and operational SOPs.
- Maintain records for excise, stock movement, and government inspections.
Qualifications & Skills
- Graduate in Hospitality/Hotel Management preferred.
- 4–7 years of experience in F&B operations, with at least 2–3 years in a supervisory/managerial role.
- Strong knowledge of bar operations, mixology basics, and food & beverage service.
- Proven ability to drive revenue and manage budgets.
- Excellent leadership, communication, and interpersonal skills.
- Ability to thrive in a fast-paced, high-energy environment.
- Flexibility to work late evenings, weekends, and event nights.
Key Competencies
- Leadership & people management
- Guest-focused approach
- Strong financial acumen
- Innovation & event planning
- Problem-solving under pressure
- Team-building & training
Job Type: Full-time
Pay: ₹30, ₹55,000.00 per month
Benefits:
- Food provided
Work Location: In person
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