Restaurant Manager

Stay Banaras; Sigra; On-site; INR 450,000 - 750,000; Full time

Job summary

Stay Banaras in India invites an experienced Restaurant Manager to oversee day-to-day operations, lead and train staff, ensure food quality, hygiene and guest service, and uphold SOPs.

You will manage inventory and cost control, staff scheduling, guest complaint resolution, and maintain an exceptional dining experience while driving smooth, profitable operations.

Strong leadership and collaboration with management on promotions and customer retention are essential for success in this role.

Responsibilities

• Train and supervise restaurant staff including servers, kitchen crew, and support staff.
• Create work schedules for all team members.
• Conduct performance reviews and provide feedback to staff.
• Motivate the team to deliver excellent service.
• Ensure all staff follow company policies and procedures.
• Ensure customers receive excellent service at all times.
• Handle customer complaints professionally and resolve issues quickly.
• Monitor customer satisfaction and gather feedback.
• Walk around the restaurant during service to check on customers.
• Build relationships with regular customers.
• Ensure a clean, welcoming, and safe dining environment.
• Control food and beverage costs.
• Monitor daily, weekly, and monthly sales reports.
• Prepare and manage the restaurant budget
• Reduce waste and unnecessary expenses.
• Ensure profits meet company targets.
• Handle cash and payment processing.
• Ensure all food is prepared according to recipes and standards.
• Follow all food safety and hygiene rules strictly.
• Conduct regular health and safety inspections.
• Keep all certifications current
• Address any food quality complaints immediately.
• Monitor stock levels of food and supplies.
• Coordinate with store and purchase manager.
• Reduce wastage and spoilage
• Oversee kitchen and dining area operations.
• Ensure opening and closing procedures are followed
• Maintain restaurant equipment and arrange repairs
• Create and update restaurant procedures
• Ensure all areas are clean and well-maintained
• Manage reservation systems
• Promote special menu items and offers
• Work with marketing team on promotions
• Track competitor activities
• Suggest menu improvements

Job description

ABOUT THE ROLE

We are looking for an experienced and hands-on Restaurant Manager to oversee the day-to-day operations of the restaurant and ensure smooth, efficient and profitable functioning. The role involves managing service operations, leading and training the team, maintaining high standards of food quality, hygiene and guest service, and ensuring adherence to SOPs. The Restaurant Manager will also be responsible for inventory and cost control, staff scheduling, guest complaint resolution and maintaining an exceptional dining experience.

KEY RESPONSIBILITIES

1. Staff Management

• Train and supervise restaurant staff including servers, kitchen crew, and support staff
• Create work schedules for all team members
• Conduct performance reviews and provide feedback to staff
• Motivate the team to deliver excellent service
• Ensure all staff follow company policies and procedures

2. Customer Service

• Ensure customers receive excellent service at all times
• Handle customer complaints professionally and resolve issues quickly
• Monitor customer satisfaction and gather feedback
• Walk around the restaurant during service to check on customers
• Build relationships with regular customers
• Ensure a clean, welcoming, and safe dining environment

3. Financial Management

• Control food and beverage costs
• Monitor daily, weekly, and monthly sales reports
• Prepare and manage the restaurant budget
• Reduce waste and unnecessary expenses
• Ensure profits meet company targets
• Handle cash and payment processing

4. Food Quality & Safety

• Ensure all food is prepared according to recipes and standards
• Follow all food safety and hygiene rules strictly
• Conduct regular health and safety inspections
• Keep all certifications (food safety, health permits) current
• Address any food quality complaints immediately

5. Inventory Management

• Monitor stock levels of food and supplies
• Coordinate with store and purchase manager.
• Reduce wastage and spoilage

6. Operations Management

• Oversee kitchen and dining area operations
• Ensure opening and closing procedures are followed
• Maintain restaurant equipment and arrange repairs
• Create and update restaurant procedures
• Ensure all areas are clean and well-maintained
• Manage reservation systems

7. Sales & Marketing

• Promote special menu items and offers
• Work with marketing team on promotions
• Track competitor activities
• Suggest menu improvements