Restaurant Manager

Della Group; Lonavala; On-site; INR 600,000 - 900,000; Full time

Job summary

Della Group seeks an experienced Restaurant Manager to oversee day-to-day restaurant operations within a hotel or resort setting. You will drive guest satisfaction, manage the F&B team, and ensure service standards are met across all meal periods.

You will also monitor costs, collaborate with kitchen and front‑of‑house teams, and implement SOPs to maintain hygiene and safety. 1–3 years’ relevant experience and a hotel management diploma/degree are preferred.

Qualifications

• Strong knowledge of restaurant operations and hotel standards.
• Experience in high-volume restaurants, banquets, or luxury resort ops preferred.
• Leadership, communication, guest-handling and problem-solving skills.

Responsibilities

• Manage day-to-day restaurant operations and ensure smooth service across meals.
• Maintain high food quality, service, hygiene, grooming and guest experience aligned with hotel standards.
• Lead, train and motivate F&B team to achieve excellence.
• Prepare duty rosters and daily operational briefings.
• Coordinate with Kitchen, Stewarding, Bar, Engineering, Housekeeping and Front Office.
• Handle guest feedback and resolve issues promptly.
• Monitor sales, revenue targets, average check and upsell opportunities.
• Control costs by monitoring food and beverage usage, wastage and inventory.

Skills

Restaurant operations

Leadership

Communication

Guest handling

Problem solving

Education

Diploma or Degree in Hotel Management

Tools

POS

Billing

Inventory

Job description

Job Summary

We are looking for an experienced Restaurant Manager with a strong hotel/resort background to manage the complete day-to-day operations of the restaurant. The candidate will be responsible for delivering exceptional guest experiences, maintaining service standards, managing the F&B team, driving revenue, controlling costs and ensuring smooth coordination between the restaurant and kitchen.

Key Responsibilities

• Manage the day-to-day operations of the restaurant and ensure smooth service during all meal periods.
• Maintain high standards of food quality, service, hygiene, grooming and guest experience in line with hotel standards.
• Lead, supervise, train and motivate the restaurant team to achieve operational and service excellence.
• Prepare duty rosters, manpower allocation and daily operational briefings.
• Ensure proper coordination with the Kitchen, Stewarding, Bar, Engineering, Housekeeping and Front Office teams.
• Handle guest feedback, complaints and special requests professionally and ensure timely resolution.
• Monitor restaurant sales, revenue targets, average check, covers and upselling opportunities.
• Control operational costs through effective monitoring of food & beverage consumption, wastage, inventory and manpower.
• Ensure compliance with SOPs, food safety, hygiene, fire safety and statutory requirements.
• Monitor billing, cash handling, discounts, voids, complimentary transactions and revenue leakage.
• Conduct regular briefings and training sessions to improve product knowledge, service standards and guest engagement.

• Coordinate with the F&B leadership team for menu promotions, events, special occasions and revenue-generating initiatives.
• Maintain strong relationships with regular guests and VIP guests and ensure personalized service.

What we expect

• Strong knowledge of restaurant operations, F&B service and hotel standards.
• Experience in handling high-volume restaurants, banquets or luxury resort operations will be preferred.
• Strong leadership, communication, guest-handling and problem-solving skills.
• Knowledge of POS, billing, inventory and basic F&B financial controls.

• Department: F & B Service
• Experience: 1-3 years
• Education: Diploma or Degree in Hotel Management, Hospitality
• Reports to: Director F&b