Restaurant Manager

Brik Oven; Karnataka; On-site; INR 350,000 - 550,000; Full time

Job summary

The Brik Oven in Karnataka seeks an experienced Restaurant Manager to lead daily operations, optimize cost efficiency, and enhance guest satisfaction. You will drive revenue, uphold service standards, and manage procurement, inventory, and hygiene across the outlet.

You will mentor staff, ensure SOP adherence, train teams, and maintain strong relationships with customers and corporate partners while keeping costs within budget.

Qualifications

• Proven working experience as Restaurant Manager.
• Knowledge of Business.
• Self-motivated.
• Strict adherence to SOP.
• Bachelor’s degree or equivalent certifications in Hotel Management.

Responsibilities

• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan.
• Constantly benchmark & innovate products & services in line with changing customer expectations.
• Maximize revenue & profitability of the outlet through best service standards in order to delight the customer.
• Measure & monitor all parameters & attributes against pre-determined targets.
• Work in close coordination with Assistant General Manager for maximizing operational efficiencies.
• Ensure imparting both technical & attitudinal training to all employees.
• Maintain high standards of hygiene & sanitation in & around the unit.
• Ensure that all the operational standards set for all the equipment’s & processes are followed.
• Participate in the promotion and marketing/event/festivals and other PR plans for the outlet.
• Maintain regular contacts with corporate and individual customers, and build strong relationships with them. Ensure outlet database is made at one common resource and same gets updated regularly.
• Ensure that the department procures the best quality raw material and cost effective equipment.
• Manage & maintain the facility & its equipment.
• Conduct/ assist in periodic inventories.
• Manage the outlet within the budgeted operational costs without compromising the standards.

Skills

Restaurant management

Business knowledge

Self-motivated

SOP adherence

Education

Bachelor’s degree in Hotel Management

Job description

The role involves various responsibilities such as enhancing cost efficiency and guest satisfaction, fostering a positive work environment, adapting to customer expectations, maximizing revenue, monitoring performance, providing employee training, maintaining hygiene standards, overseeing operational processes, engaging in promotional activities, managing customer relationships, ensuring quality procurement, maintaining facilities and equipment, conducting inventories, and adhering to budget constraints.

Your responsibilities:

• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from Employee Satisfaction Survey to draw an action plan.
• Constantly benchmark & innovate products & services in line with changing customer expectations.
• Maximize revenue & profitability of the outlet through best service standards in order to delight the customer.
• Measure & monitor all parameters & attributes against pre-determined targets.
• Work in close coordination with Assistant General Manager for maximizing operational efficiencies.
• Ensure imparting both technical & attitudinal training to all employees.
• Maintain high standards of hygiene & sanitation in & around the unit.
• Ensure that all the operational standards set for all the equipment’s& processes are followed.
• Participate in the promotion and marketing/event/festivals and other PR plans for the outlet.
• Maintain regular contacts with corporate and individual customers, and build strong relationships with them. Ensure outlet database is made at one common resource and same gets updated regularly.
• Ensure that the department procures the best quality raw material and cost effective equipment.
• Manage & maintain the facility & its equipment.
• Conduct/ assist in periodic inventories.
• Manage the outlet within the budgeted operational costs without compromising the standards.

Skill sets/Experience we require:

• Proven working experience as Restaurant Manager
• Knowledge of Business
• Self-motivated
• Strict adherence to SOP
• Bachelor’s degree or equivalent certifications in Hotel Management