Restaurant Manager

Riga Foods LLP; Delhi; On-site; INR 446,000 - 781,000; Full time

Job summary

Riga Foods LLP in Delhi is seeking a Restaurant Operations Lead to drive premium guest experiences and oversee daily restaurant performance. You will lead a kitchen and service team, ensure SOPs and hygiene standards, manage scheduling and training, and monitor costs and inventory to achieve targets.

The role requires hands-on leadership, ownership spirit, and strong communication skills to coordinate with kitchen and management for seamless operations.

Qualifications

• 3–5+ years in premium/fine-dining or chef-driven restaurants.
• Strong knowledge of restaurant operations.
• Strong leadership and team-management skills.
• Excellent communication and guest-handling skills.
• Experience in training, scheduling and SOP implementation.
• Understanding of inventory, cost control and sales operations.
• Hands-on, composed and ownership-driven approach.

Responsibilities

• Drive sales and achieve business targets.
• Manage smooth day-to-day restaurant operations.
• Ensure excellent guest experience and service standards.
• Manage and motivate the restaurant team.
• Handle staff scheduling, training and performance.
• Ensure SOP, hygiene and food safety compliance.
• Monitor inventory, wastage and cost control.
• Oversee daily sales, billing and cash operations.
• Coordinate effectively with the kitchen and management team.
• Take ownership of overall restaurant performance and operational excellence.

Skills

Leadership

Team management

Communication

Guest handling

Staff training

Scheduling

SOP compliance

Job description

Job Description:

1. Drive sales and achieve business targets.
2. Manage smooth day-to-day restaurant operations.
3. Ensure excellent guest experience and service standards.
4. Manage and motivate the restaurant team.
5. Handle staff scheduling, training and performance.
6. Ensure SOP, hygiene and food safety compliance.
7. Monitor inventory, wastage and cost control.
8. Oversee daily sales, billing and cash operations.
9. Coordinate effectively with the kitchen and management team.
10. Take ownership of overall restaurant performance and operational excellence.

Requirements:

• 3–5+ years of experience in premium/fine-dining or chef-driven restaurants.
• Strong knowledge of restaurant operations and service.
• Strong leadership and team-management skills.
• Excellent communication and guest-handling skills.
• Experience in training, scheduling and SOP implementation.
• Understanding of inventory, cost control and sales operations.
• Hands-on, composed and ownership-driven approach.