Restaurant Manager

About The Orchid Hotel, Vile Parle

• A luxury ecotel hotel with multiple outlet concepts: Boulevard (24-hr café), Merlin's 99 (whiskey lounge/bar), Mostly Grills (rooftop grills/open-air), South of Vindhyas (South Indian speciality), The Gourmet Shop (bakery & café).
• Our clientele is discerning: international travellers, corporate customers, food-enthusiasts who expect high levels of service, ambience, product quality and consistency.

Role Overview

The Restaurant Manager will be responsible for managing the operations, staff, guest experience, and financial performance of one (or more) of our F&B outlets. You will ensure excellent service, maintain high standards in hygiene and safety, drive revenue, control costs, and build a motivated team aligned with The Orchid's values and brand promise.

Key Responsibilities

• Operations & Service Excellence
• Oversee all aspects of front-of-house operations: greeting, seating, service flow, guest feedback, resolving complaints.
• Coordinate with kitchen/BOH to ensure timeliness, quality & presentation standards are met.
• Ensure outlets are well-maintained: ambience, cleanliness, safety, décor, equipment condition.
• Leadership & Staff Management
• Hire, train, mentor, and evaluate service staff: servers, hosts, bartenders, etc.
• Build a culture of accountability, hospitality, teamwork, and continuous improvement.
• Create staff schedules, ensure adequate staffing for peak vs non-peak periods.
• Financial & Commercial Management
• Ownership of revenue, costs, profitability for assigned outlet(s).
• Monitor and control food, beverage, labour, and other controllable costs.
• Manage inventory, supplies, orders; negotiate with vendors/suppliers where needed.
• Track and analyze sales metrics, revenue trends, forecast and plan accordingly.
• Guest Experience & Quality Assurance
• Maintain high standards of food safety, hygiene, and regulatory compliance.
• Promote consistent service quality and uphold brand standards.
• Collect, monitor, act on guest feedback to continually improve experience.
• Marketing & Promotions
• Collaborate with the marketing team to plan and execute promotions, special menus, events.
• Look for upselling & suggestive selling opportunities to enhance guest spend.
• Administrative & Other Duties
• Shift opening/closing and handover procedures.
• Prepare regular reports (daily, weekly, monthly) on operations, staff performance, financials.
• Ensure safety & security protocols are followed: licensing, fire, sanitation, compliance.

Qualifications & Skills

• Hotel Management degree / diploma or equivalent; additional training in hospitality is a plus.
• Minimum 5-7 years' experience in restaurant / F&B operations, with at least 2-3 years in a managerial role, preferably in luxury / upscale hotels or fine-dining outlets.
• Strong leadership skills: ability to motivate teams, lead by example, problem-solve under pressure.
• Excellent guest-service orientation and communication skills (English + at least one local Indian language).
• Good financial literacy: managing P&L, cost control, inventory management.
• Knowledge of food safety, hygiene, health & safety standards.
• Flexibility to work across shifts, including evenings, weekends, and public holidays.

What We Offer

• Competitive salary
• Opportunity to work in a multi-outlet luxury hotel with exposure to varied F&B formats.
• Professional growth & learning in a reputed hospitality brand.
• Employee benefits as per hotel policy.

Job Types: Full-time, Permanent

Pay: ₹40, ₹45,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person