F&B Manager / Restaurant Manager

Hrorion; Udham Singh Nagar District; On-site; INR 600,000 - 1,000,000; Full time

Job summary

Hrorion in Kashipur, Uttarakhand invites an experienced F&B Manager / Restaurant Manager to lead day-to-day operations of our restaurant, ensure service excellence, maintain quality controls and drive profitability. The role demands hands-on leadership across kitchen coordination, service delivery, team management and cost control, with a focus on guest satisfaction and seamless dining experiences.

You will collaborate with procurement, monitor inventory, uphold safety standards and mentor staff

Qualifications

• Relevant experience in restaurant management, F&B operations or hospitality operations.
• Demonstrated ability to manage the complete functioning of a restaurant.
• Strong understanding of food and beverage service, kitchen coordination and restaurant operations.
• Experience in team leadership, staff supervision and operational discipline.
• Knowledge of inventory management, procurement, food cost control and wastage management.
• Strong customer-handling and problem-resolution skills.
• Commercial understanding with the ability to monitor sales, costs and operational profitability.
• Hands-on, responsible and capable of independently managing restaurant operations.

Responsibilities

• Oversee the complete day‑to‑day functioning of the restaurant.
• Ensure smooth coordination between the kitchen, service team, billing counter and other operational departments.
• Monitor daily operations, opening and closing procedures, shift management and service readiness.
• Ensure operational discipline and adherence to established procedures.
• Identify operational gaps and implement corrective measures.
• Supervise all food and beverage service operations.
• Ensure consistency in food quality, presentation, portion control and service standards in coordination with the kitchen team.
• Monitor menu execution, food availability and service efficiency.
• Coordinate with the kitchen team to manage preparation, food dispatch and service timelines.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Lead, supervise and manage the restaurant's operational team.
• Allocate duties, prepare staff schedules and ensure adequate manpower across shifts.
• Train employees on service standards, guest handling and operational procedures.
• Monitor staff performance, discipline, grooming and productivity.
• Build a service‑oriented and accountable team.
• Maintain high standards of customer service and guest satisfaction.
• Handle customer complaints, feedback and service‑related issues.
• Ensure prompt resolution of guest concerns.
• Monitor service quality and identify opportunities to improve the overall dining experience.
• Monitor food and beverage inventory, stock movement and consumption.
• Coordinate with the purchase team and vendors for timely procurement.
• Minimise wastage, pilferage and unnecessary operational expenditure.
• Monitor food costs, beverage costs and other controllable expenses.
• Ensure proper stock records and inventory management.
• Monitor daily restaurant sales and operational performance.
• Work towards achieving revenue and profitability targets.
• Identify opportunities to improve sales, customer retention and average transaction value.
• Monitor peak‑hour operations and ensure efficient utilisation of manpower and resources.
• Submit regular operational and sales performance reports to management.
• Ensure cleanliness and hygiene across the restaurant, kitchen, storage and service areas.
• Maintain food safety and sanitation standards.
• Ensure compliance with applicable statutory requirements and operational regulations.
• Conduct regular checks to maintain safety and service standards.

Skills

Restaurant management

F&B operations

Team leadership

Inventory management

Cost control

Guest handling

Job description

A leading legacy restaurant chain with an established presence in the hospitality and food service industry is looking for an experienced F&B Manager / Restaurant Manager to oversee its restaurant operations in Kashipur, Uttarakhand.

This is a combined leadership role requiring hands‑on experience in restaurant management, food and beverage operations, service delivery, team management and business performance.

The selected candidate will be responsible for managing the complete day‑to‑day functioning of the restaurant, maintaining food and service standards, leading the team, controlling operational costs and ensuring a consistent customer experience.

Requirements

KEY RESPONSIBILITIES

• Oversee the complete day‑to‑day functioning of the restaurant.
• Ensure smooth coordination between the kitchen, service team, billing counter and other operational departments.
• Monitor daily operations, opening and closing procedures, shift management and service readiness.
• Ensure operational discipline and adherence to established procedures.
• Identify operational gaps and implement corrective measures.
• Supervise all food and beverage service operations.
• Ensure consistency in food quality, presentation, portion control and service standards in coordination with the kitchen team.
• Monitor menu execution, food availability and service efficiency.
• Coordinate with the kitchen team to manage preparation, food dispatch and service timelines.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Lead, supervise and manage the restaurant's operational team.
• Allocate duties, prepare staff schedules and ensure adequate manpower across shifts.
• Train employees on service standards, guest handling and operational procedures.
• Monitor staff performance, discipline, grooming and productivity.
• Build a service‑oriented and accountable team.
• Maintain high standards of customer service and guest satisfaction.
• Handle customer complaints, feedback and service‑related issues.
• Ensure prompt resolution of guest concerns.
• Monitor service quality and identify opportunities to improve the overall dining experience.
• Monitor food and beverage inventory, stock movement and consumption.
• Coordinate with the purchase team and vendors for timely procurement.
• Minimise wastage, pilferage and unnecessary operational expenditure.
• Monitor food costs, beverage costs and other controllable expenses.
• Ensure proper stock records and inventory management.
• Monitor daily restaurant sales and operational performance.
• Work towards achieving revenue and profitability targets.
• Identify opportunities to improve sales, customer retention and average transaction value.
• Monitor peak‑hour operations and ensure efficient utilisation of manpower and resources.
• Submit regular operational and sales performance reports to management.
• Ensure cleanliness and hygiene across the restaurant, kitchen, storage and service areas.
• Maintain food safety and sanitation standards.
• Ensure compliance with applicable statutory requirements and operational regulations.
• Conduct regular checks to maintain safety and service standards.

CANDIDATE PROFILE

• Relevant experience in restaurant management, F&B operations or hospitality operations.
• Demonstrated ability to manage the complete functioning of a restaurant.
• Strong understanding of food and beverage service, kitchen coordination and restaurant operations.
• Experience in team leadership, staff supervision and operational discipline.
• Knowledge of inventory management, procurement, food cost control and wastage management.
• Strong customer‑handling and problem‑resolution skills.
• Commercial understanding with the ability to monitor sales, costs and operational profitability.
• Hands‑on, responsible and capable of independently managing restaurant operations.