Restaurant Manager

• Key Responsibilities:Operations & Customer Service:Assist in managing all restaurant operations to ensure smooth functioning during all shifts.
• Ensure consistent product quality, hygiene, and service standards as per Vaango SOPs.
• Handle guest complaints efficiently and ensure high levels of customer satisfaction.
• Monitor food preparation and presentation to maintain quality and authenticity of South Indian cuisine.
• Coordinate with kitchen and service teams for effective operations.
• Team Management:Supervise and motivate team members to ensure optimal performance and discipline.
• Support in staff training, onboarding, and maintaining performance standards.
• Create a positive work environment and ensure staff follow grooming and behavioral standards.
• Sales & Profitability:Assist in achieving sales targets and controlling costs (food cost, labor, wastage).
• Implement upselling techniques and drive revenue through suggestive selling.
• Monitor inventory levels, usage, and minimize pilferage.
• Compliance & Reporting:Ensure compliance with FSSAI norms, company policies, and hygiene audits.
• Maintain shift-wise reports and submit daily sales and operational data to reporting manager.
• Follow procedures for cash handling, billing, and POS system usage.
• Required Skills & Competencies:Strong knowledge of QSR operations and customer service.
• Familiarity with South Indian cuisine is preferred.
• Ability to manage and lead a team effectively.
• Good communication and interpersonal skills.
• Problem-solving and decision-making ability under pressure.
• Basic knowledge of inventory and cost management.
• Qualifications & Experience:Graduate in Hotel Management / Hospitality / Any discipline.
• 2–4 years of experience in QSR or casual dining restaurant operations.
• Prior experience in a South Indian concept restaurant is an added advantage.

Work Environment