Floor Manager

Baldoria Hospitality Llp; Bengaluru; On-site; INR 900,000 - 1,500,000; Full time

Benefits offered by this job

Free meal

Job summary

Hermitage in Bengaluru is seeking an experienced Restaurant Manager to take complete ownership of daily operations and uphold premium dining standards.

You will lead the front-of-house team, manage reservations, events, and staff training, while optimizing guest experiences, maintaining hygiene, and driving profitability.

The role requires a hands-on leader with a hospitality-first attitude, willing to work weekends and flexible shifts.

Qualifications

• Minimum 35 years of experience in restaurant operations.
• 1–2 years in a supervisory or managerial role.
• Experience in premium casual dining or fine dining is preferred.
• Fluent in English; Kannada and Hindi knowledge is an advantage.
• Strong leadership, communication, and people-management skills.

Responsibilities

• Oversee day-to-day operations across all shifts and maintain service standards.
• Supervise opening/closing, staff allocation, and daily checklists.
• Coordinate between kitchen, service, housekeeping, and management teams.
• Maintain cleanliness, hygiene, presentation, and ambience to premium standards.
• Ensure adherence to SOPs, food safety standards, and operational guidelines.

Skills

Leadership

Communication

People management

Guest service standards

POS systems knowledge

Tools

Petpooja POS

Job description

About Hermitage

Hermitage is a premium vegetarian dining destination housed in a 100-year-old colonial bungalow in the heart of Malleshwaram, Bengaluru. Known for its thoughtfully curated global cuisine, warm hospitality, and distinctive ambience, Hermitage brings together exceptional food and a memorable dining experience.

We are looking for an experienced, hands‑on Restaurant Manager who can take complete ownership of daily operations, maintain high service standards, lead the team, and ensure the smooth functioning and profitability of the restaurant.

Key Responsibilities

1. Restaurant Operations

• Oversee the day-to-day operations of the restaurant, ensuring smooth functioning across all shifts.
• Supervise opening and closing procedures, staff allocation, and daily checklists.
• Coordinate between the kitchen, service, housekeeping, and management teams.
• Maintain high standards of cleanliness, hygiene, presentation, and ambience.
• Ensure adherence to SOPs, food safety standards, and operational guidelines.

2. Guest Experience & Hospitality

• Ensure every guest receives warm, attentive, and professional service.
• Personally engage with guests, manage special requests, and resolve complaints effectively.
• Maintain the restaurant's premium dining standards through attention to detail.
• Monitor guest feedback and online reviews, implementing improvements where required.
• Build relationships with regular guests and encourage repeat visits.

3. Team Management & Training

• Lead, supervise, and motivate the front‑of‑house team.
• Manage staff schedules, attendance, grooming, discipline, and performance.
• Conduct regular training sessions on service etiquette, menu knowledge, upselling, and guest interaction.
• Ensure staff follow established service standards and restaurant policies.
• Identify staffing requirements and assist with recruitment and onboarding.

4. Sales & Revenue Management

• Take responsibility for achieving daily and monthly revenue targets.
• Monitor sales performance, average bill value, table turnover, and guest footfall.
• Encourage responsible upselling and recommendations to improve average order value.
• Work closely with management on promotional activities, events, and special dining experiences.
• Identify opportunities to increase weekday footfall, reservations, and repeat business.

5. Inventory, Cost & Financial Control

• Monitor daily billing, cash handling, POS transactions, discounts, and settlements.
• Ensure accurate end‑of‑day sales reports and reconciliation.
• Coordinate inventory checks and stock requirements with the kitchen and relevant teams.
• Minimise wastage, prevent pilferage, and maintain accountability across operations.
• Monitor operational expenses and support management in improving profitability.

6. Reservations & Events

• Manage table reservations, seating arrangements, and guest flow.
• Oversee private dining experiences, workshops, special events, and group bookings.
• Coordinate with the marketing and management teams to ensure events are executed smoothly.
• Ensure proper planning, staffing, and service arrangements for all special occasions.

7. Reporting & Accountability

• Submit daily reports covering sales, guest feedback, staff attendance, operational issues, and inventory concerns.
• Conduct regular team briefings and communicate operational updates.
• Report maintenance requirements, customer complaints, and operational challenges promptly.
• Take ownership of resolving issues and continuously improving restaurant performance.

Candidate Requirements

• Minimum 35 years of experience in restaurant operations, with at least 1–2 years in a supervisory or managerial role.
• Previous experience in premium casual dining or fine dining is preferred.
• Strong leadership, communication, and people‑management skills.
• Excellent understanding of restaurant service standards and guest relations.
• Working knowledge of POS systems, preferably Petpooja.
• Ability to manage costs, monitor revenue, and maintain operational discipline.
• Professional appearance, good grooming, and a hospitality‑first attitude.
• Fluent in English; knowledge of Kannada and Hindi is an advantage.
• Willingness to work weekends, holidays, and flexible restaurant shifts.

Key Performance Indicators (KPIs)

• Achievement of monthly sales targets.
• Guest satisfaction and positive reviews.
• Consistency in service quality and operational standards.
• Staff productivity, attendance, and retention.
• Inventory accuracy and wastage control.
• Billing accuracy and cash reconciliation.
• Growth in repeat customers and average order v

Perks and benefits

• Free meal