Restaurant Manager

5 days ago

Delhi NCR New Delhi, India Seven Seas Hospitality Full time ₹ 1,50,000 - ₹ 28,00,000 per year

Roles & Responsibilities of a Restaurant Manager

1. Restaurant Operations Management

  • Oversee daily operations of the restaurant (dining area, bar, and service stations)
  • Ensure smooth coordination between front-of-house and back-of-house
  • Supervise cleanliness, hygiene, and overall ambiance

2. Staff Management

  • Hire, train, and schedule staff (servers, hosts, bartenders, bussers)
  • Monitor employee performance and conduct performance reviews
  • Handle shift scheduling, payroll inputs, and disciplinary actions

3. Customer Service & Guest Experience

  • Greet and interact with guests to ensure satisfaction
  • Resolve guest complaints quickly and professionally
  • Monitor service quality and take guest feedback seriously

4. Financial & Budget Management

  • Monitor daily sales, food cost, labor cost, and operating expenses
  • Work with accounting to manage budgets, forecasts, and P&L reports
  • Implement strategies to improve profitability and reduce waste

5. Inventory & Supply Chain Oversight

  • Oversee ordering and receiving of food, beverages, and supplies
  • Monitor stock levels and control wastage, spoilage, and theft
  • Ensure inventory is managed according to FIFO principles

6. Compliance & Safety

  • Ensure compliance with:

  • Health and safety regulations

  • Food hygiene standards

  • Licensing laws (alcohol, fire, etc.)

  • Conduct internal inspections and prepare for audits

7. Marketing & Promotion

  • Coordinate with marketing teams or plan local promotions, happy hours, or events
  • Assist in managing online presence (reviews, social media, etc.)
  • Boost customer engagement and repeat business

8. Communication & Reporting

  • Report key metrics to owners or senior management
  • Conduct daily briefings with staff (pre-shift meetings)
  • Communicate company policies, updates, and service standards

9. Problem-Solving & Crisis Handling

  • Handle unexpected situations like staff shortage, equipment failure, or difficult guests
  • Stay calm and take decisive action under pressure

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