Restaurant Manager

DLF Hospitality; Delhi; On-site; INR 1,800,000 - 2,600,000; Full time

Job summary

DLF Hospitality in Delhi is seeking a Restaurant Manager to oversee daily restaurant operations, ensuring exceptional service delivery and guest satisfaction in a luxury setting. The role involves managing F&B outlet staff, maintaining standards, and collaborating with kitchen, bar, and support departments to align with brand values and business goals.

Ideal candidates will have 6+ years in hospitality, including at least 2 years in a supervisory or restaurant manager role in a luxury hotel or

Qualifications

• Bachelor’s Degree/Diploma in Hotel Management or equivalent.
• 6+ years of hospitality experience, with at least two years in a supervisory or restaurant manager role in a luxury hotel or club.

Responsibilities

• Oversee day-to-day restaurant operations including service delivery, staff deployment, reservations, and guest management.
• Ensure adherence to SOPs, hygiene standards, and premium service protocols.
• Implement daily pre-shift briefings and service audits to maintain consistency and quality.
• Coordinate with Kitchen and Service teams to ensure smooth order flow and guest satisfaction.
• Deliver hands-on training for service staff on brand standards, grooming, and guest interaction.

Education

Bachelor’s Degree/Diploma in Hotel Management or equivalent

Job description

PURPOSE

The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant at the unit, ensuring exceptional service delivery, and optimising guest satisfaction and revenue performance. The role involves managing the Food & Beverage (F&B) outlet staff, maintaining operational excellence, enhancing the dining experience, and collaborating with kitchen, bar, and support departments to deliver seamless, high-quality service aligned with the property's brand values and business goals.

KEY ORGANISATIONAL RELATIONSHIPS

Reports to: Food and Beverage Manager

Reporting Roles: Assistant Restaurant Managers, Restaurant Supervisors, Supervisors, Executives, and Service Associates

Interacts with:

• External – Members/Guests, Vendors, Service Providers, and Consultants
• Internal – Functional Heads, Managers, Supervisors, Staff, and Contractual Staff

KEY RESPONSIBILITIES

Drive Operational Excellence

• Oversee day-to-day restaurant operations, including service delivery, staff deployment, reservations, and guest management.
• Ensure adherence to standard operating procedures (SOPs), hygiene standards, and premium service protocols.
• Implement daily pre-shift briefings and service audits to maintain consistency and quality.
• Coordinate closely with the Kitchen and Service teams to ensure smooth order flow and guest satisfaction.

Applied Learning

• Deliver hands‑on training for service staff on brand standards, grooming, and guest interaction.
• Conduct role‑plays and live demonstrations to enhance product knowledge and service fluency.
• Monitor service effectiveness and address gaps through continuous on‑the‑job learning.
• Promote best practices through feedback, performance coaching, and refresher sessions.

Leadership

• Lead the restaurant team with a focus on guest‑centric service, professionalism, and accountability.
• Set a positive example by demonstrating punctuality, grooming, and composure under pressure.
• Implement and monitor daily task allocations, checklists, and team key performance indicators (KPIs).
• Promote a collaborative culture and motivate the team through goal setting and recognition.

People Management

• Supervise and guide the restaurant team to ensure smooth operations and guest satisfaction.
• Assist in recruitment, onboarding, and training of new team members.
• Conduct regular feedback sessions, service appraisals, and skill enhancement workshops.
• Foster a respectful, inclusive, and team‑oriented work environment.

Business and Financial Acumen

• Achieve departmental targets through upselling, suggestive selling, and loyalty programmes.
• Monitor sales reports, cover counts, and guest feedback to identify areas for improvement.
• Ensure cost control in inventory, breakages, and wastage while maintaining quality.
• Coordinate with F&B leadership on pricing, promotions, and revenue strategies.
• Assume responsibility for bar inventories and slow‑moving stocks.
• Work with the events team to create a variety of offerings for the monthly events calendar for members, including food and beverage.

Compliance and Risk Management

• Ensure adherence to food safety and hygiene norms (Food Safety and Standards Authority of India or FSSAI), internal SOPs, and audit standards.
• Compliance with PWC‑related requirements through monthly and quarterly monitoring.
• Monitor guest feedback logs, service recovery mechanisms, and escalation protocols.
• Support periodic checks, internal audits, and training on hygiene and safety procedures.
• Liaise with kitchen and stewarding teams for cleanliness, pest control, and equipment upkeep.

Occupational Health and Safety (OH&S) Responsibilities

• Ensure team compliance with OH&S guidelines in the restaurant.
• Conduct periodic drills, evacuation training, and food handling safety workshops.
• Report incidents, near‑misses, and ensure implementation of preventive actions.
• Maintain a hazard‑free guest and team environment through proactive monitoring.

JOB REQUIREMENTS/HIRING PROFILE

QUALIFICATION

• Bachelor’s Degree/Diploma in Hotel Management or equivalent from an accredited university

WORK EXPERIENCE

• 6 or more years of experience in hospitality, with at least two years in a supervisory or restaurant manager role in a luxury hotel or club