F & B Service , Restaurant Manager

Della Group; Lonavala; On-site; INR 900,000 - 1,200,000; Full time

Job summary

Della Group is seeking an experienced Restaurant Manager to oversee day-to-day restaurant operations in a luxury hotel/resort setting. You will ensure exceptional guest experiences, maintain service standards, and lead the F&B team to drive revenue while controlling costs and coordinating closely with the kitchen.

You will manage rosters, supervise staff, maintain hygiene and safety standards, and collaborate with multiple departments to deliver seamless dining experiences for guests and VIPs.

Qualifications

• Diploma or degree in Hotel Management or Hospitality is required.
• 1-3 years of experience in restaurant/F&B operations is preferred.
• Reporting to the Director F&B is part of the role.

Responsibilities

• Manage day-to-day restaurant operations and ensure smooth service during all meals.
• Maintain high standards of food quality, service, hygiene and guest experience.
• Lead, train and motivate the restaurant team to achieve excellence.
• Prepare duty rosters and allocate manpower for daily operations.
• Coordinate with Kitchen, Stewarding, Bar, Engineering, Housekeeping and Front Office teams.
• Handle guest feedback, complaints and special requests promptly.
• Monitor sales, targets, average check, covers and upselling opportunities.
• Control costs through monitoring of food & beverage consumption and inventory.
• Ensure SOPs, food safety, hygiene, fire safety and statutory requirements are followed.
• Monitor billing, discounts, and revenue leakage; conduct briefings to improve knowledge and service.

Education

Diploma or Degree in Hotel Management, Hospitality

Job description

We are looking for an experienced Restaurant Manager with a strong hotel/resort background to manage the complete day-to-day operations of the restaurant. The candidate will be responsible for delivering exceptional guest experiences, maintaining service standards, managing the F&B team, driving revenue, controlling costs and ensuring smooth coordination between the restaurant and kitchen.

Key Responsibilities:

• Manage the day-to-day operations of the restaurant and ensure smooth service during all meal periods.
• Maintain high standards of food quality, service, hygiene, grooming and guest experience in line with hotel standards.
• Lead, supervise, train and motivate the restaurant team to achieve operational and service excellence.
• Prepare duty rosters, manpower allocation and daily operational briefings.
• Ensure proper coordination with the Kitchen, Stewarding, Bar, Engineering, Housekeeping and Front Office teams.
• Handle guest feedback, complaints and special requests professionally and ensure timely resolution.
• Monitor restaurant sales, revenue targets, average check, covers and upselling opportunities.
• Control operational costs through effective monitoring of food & beverage consumption, wastage, inventory and manpower.
• Ensure compliance with SOPs, food safety, hygiene, fire safety and statutory requirements.
• Monitor billing, cash handling, discounts, voids, complimentary transactions and revenue leakage.
• Conduct regular briefings and training sessions to improve product knowledge, service standards and guest engagement.

Coordinate with the F&B leadership team for menu promotions, events, special occasions and revenue-generating initiatives.
Maintain strong relationships with regular guests and VIP guests and ensure personalized service.

Job Expectations:

• Strong knowledge of restaurant operations, F&B service and hotel standards.
• Experience in handling high-volume restaurants, banquets or luxury resort operations will be preferred.
• Strong leadership, communication, guest-handling and problem-solving skills.
• Knowledge of POS, billing, inventory and basic F&B financial controls.

Job Description:

Job Summary

We are looking for an experienced Restaurant Manager with a strong hotel/resort background to manage the complete day-to-day operations of the restaurant. The candidate will be responsible for delivering exceptional guest experiences, maintaining service standards, managing the F&B team, driving revenue, controlling costs and ensuring smooth coordination between the restaurant and kitchen.

Key Responsibilities
Manage the day-to-day operations of the restaurant and ensure smooth service during all meal periods.
Maintain high standards of food quality, service, hygiene, grooming and guest experience in line with hotel standards.
Lead, supervise, train and motivate the restaurant team to achieve operational and service excellence.
Prepare duty rosters, manpower allocation and daily operational briefings.
Ensure proper coordination with the Kitchen, Stewarding, Bar, Engineering, Housekeeping and Front Office teams.
Handle guest feedback, complaints and special requests professionally and ensure timely resolution.
Monitor restaurant sales, revenue targets, average check, covers and upselling opportunities.
Control operational costs through effective monitoring of food & beverage consumption, wastage, inventory and manpower.
Ensure compliance with SOPs, food safety, hygiene, fire safety and statutory requirements.
Monitor billing, cash handling, discounts, voids, complimentary transactions and revenue leakage.
Conduct regular briefings and training sessions to improve product knowledge, service standards and guest engagement.

Coordinate with the F&B leadership team for menu promotions, events, special occasions and revenue-generating initiatives.
Maintain strong relationships with regular guests and VIP guests and ensure personalized service.

Job Expectations:

• Strong knowledge of restaurant operations, F&B service and hotel standards.
• Experience in handling high-volume restaurants, banquets or luxury resort operations will be preferred.
• Strong leadership, communication, guest-handling and problem-solving skills.
• Knowledge of POS, billing, inventory and basic F&B financial controls.

Minimum Qualification:

Diploma or Degree in Hotel Management, Hospitality

Minimum Job Experience:

1-3 years

Reporting to:

Director F&B

Travel:

NA