Restaurant Manager

Manifest Hospitality; Delhi; On-site; INR 1,800,000 - 2,800,000; Full time

Job summary

Latoyá, a vibrant Latin American restaurant and bar in Delhi, seeks an experienced Restaurant Manager to own daily operations and drive revenue, guest retention, bar sales and profitability. The ideal candidate will be commercially driven with a solid grasp of P&L, cost control, and an existing network of high-value guests, to convert into regular business for Latoyá.

Join a high-energy team and lead operations, sales, events, and guest engagement in a premium nightlife setting, ensuring superb

Qualifications

• 5–8 years of experience in premium restaurants, bars, lounges, hotels or nightlife.
• Strong understanding of restaurant P&L and cost control.
• Excellent networking and relationship-building with high-value guests.

Responsibilities

• Outlet Operations: oversee smooth day-to-day functioning of Latoyá.
• Sales & Revenue: achieve monthly targets; drive bar and group sales.
• Guest Relationship Management: develop regular and high-value guest base.
• Bar & Beverage Sales: own bar revenue and upselling initiatives.
• P&L & Commercial Understanding: monitor sales, costs and margins.
• Team Management: lead and develop restaurant and bar teams.
• Events & Promotions: drive private events and partnerships.
• Cost Control & Compliance: manage stock, wastage and SOP adherence.

Skills

P&L understanding

Bar operations

Guest networking

Sales targets

Leadership

Team management

Premium restaurant experience

Customer service

Job description

Reporting To: Head of Operations / Management

About Latoyá

Latoyá is a vibrant Latin American restaurant and bar focused on creating a high-energy guest experience, strong beverage sales and a memorable nightlife proposition.

We are looking for an experienced Restaurant Manager who can take complete ownership of the outlet's day-to-day operations while driving revenue, guest retention, bar sales and profitability.

The ideal candidate should be commercially driven, understand P&L, know how to control costs, and most importantly, have a strong guest network/personal clientele that can be converted into regular business for the outlet.

Role Details

RESTAURANT MANAGER – Latoyá

Brand: Latoyá

Location: Delhi

Department: Operations

Reporting To: Head of Operations / Management

Key Responsibilities

1. Outlet Operations

• Take complete responsibility for the smooth day-to-day functioning of Latoyá.
• Manage restaurant and bar operations, service standards and guest experience.
• Ensure opening and closing procedures are followed.
• Maintain high standards of service, hygiene, grooming and discipline.
• Coordinate closely with the kitchen, bar and service teams.
• Ensure operational SOPs are implemented consistently.

2. Sales & Revenue Generation

• Take ownership of achieving monthly sales targets.
• Drive restaurant, bar, party and group sales.
• Actively generate business rather than depending only on walk-in guests.
• Build and maintain a strong database of regular and high-value guests.
• Develop corporate, social and group dining opportunities.
• Drive weekday business and improve revenue during low-demand periods.
• Identify opportunities to increase Average Guest Spend (AGS).

3. Guest Relationship Management

• Build strong relationships with regular and high-value guests.
• Maintain a strong personal guest network and actively bring guests to the outlet.
• Develop repeat clientele and ensure regular follow-ups.
• Handle VIP and high-value guests personally when required.
• Track guest preferences, occasions and feedback.
• Develop a strong guest database for future business generation.

4. Bar & Beverage Sales

• Take particular ownership of bar revenue and beverage sales.
• Drive cocktail, premium spirit and bottle sales.
• Work with the bar team to improve beverage upselling and guest engagement.
• Ensure proper control over beverage inventory, wastage and variance.
• Work with the Bar Manager/Mixologist to develop promotions and sales initiatives.
• Focus on increasing beverage contribution and overall outlet profitability.

5. P&L & Commercial Understanding

The candidate must understand the commercial side of restaurant operations.

Responsibilities include:

• Understanding outlet P&L.
• Monitoring sales against budget and targets.
• Controlling food and beverage costs.
• Monitoring manpower cost.
• Controlling wastage, breakage and pilferage.
• Monitoring discounts, complimentary bills and voids.
• Reviewing daily sales and cost reports.
• Identifying areas of leakage and taking corrective action.
• Understanding contribution margins and profitability.

The Restaurant Manager should be able to look at the numbers and answer:

"Where are we making money, where are we losing money, and what do we need to do this month to improve profitability?"

6. Team Management

• Lead and motivate the restaurant and bar team.
• Set clear performance expectations.
• Conduct regular briefings and performance reviews.
• Ensure proper manpower deployment.
• Identify training requirements.
• Maintain discipline and accountability.
• Develop a strong service-oriented team culture.

7. Events & Promotions

• Drive private parties, corporate events and group bookings.
• Work closely with the Sales and Marketing teams to maximise event opportunities.
• Develop guest-led promotions and activation ideas.
• Leverage personal contacts and local networks to generate business.
• Ensure events are commercially viable and operationally well executed.

8. Cost Control & Compliance

• Monitor inventory and stock movement.
• Ensure proper billing and cash-handling procedures.
• Control wastage and pilferage.
• Ensure compliance with company SOPs and statutory requirements.
• Maintain operational documentation and reporting.

Key KPIs

The Restaurant Manager will be evaluated on:

KPIFocusMonthly SalesAchievement vs TargetBar SalesBeverage revenue & growthAverage Guest SpendIncrease in spend per guestGuest CountTraffic & repeat clienteleGuest RetentionRepeat businessParty & Event RevenueIncremental businessFood CostCost controlBeverage CostCost & variance controlManpower CostProductivityP&LOutlet profitabilityGuest SatisfactionExperience & feedbackGuest DatabaseQuality & growth of clientele

Candidate Profile

• 5–8 years of experience in premium restaurants, bars, lounges, hotels or nightlife establishments.
• Prior experience managing a high-volume bar/restaurant is preferred.
• Strong understanding of restaurant P&L and commercial operations.
• Experience in Delhi's premium F&B/nightlife market will be an advantage.

Must-Have Qualities

The candidate should:

• Be commercially driven.
• Understand restaurant P&L.
• Have strong knowledge of bar operations.
• Be confident dealing with premium/high-value guests.
• Have excellent networking and relationship-building skills.
• Have an existing guest/client network or proven ability to build one.
• Be comfortable with sales targets.
• Be hands-on with operations.
• Have strong leadership and team-management skills.
• Be energetic, presentable and guest-focused.
• Understand that the role is responsible for both operations and business generation.