Restaurant Manager - Fine Dining

Kofteci Foodkrafts; Chennai; On-site; INR 600,000 - 900,000; Full time

Job summary

Kofteci Foodkrafts in Chennai is seeking an experienced Restaurant Manager to oversee daily operations, ensure top service quality, supervise staff, and maintain high standards of hygiene and cost control. You will coordinate with kitchen and service teams, monitor guest satisfaction, manage inventory, and drive revenue through upselling while upholding SOPs and safety regulations in a fast-paced setting.

The ideal candidate has 4–6 years in restaurant operations, strong leadership, excellent

Qualifications

• 4–6 years of experience in restaurant operations, preferably in a fine-dining restaurant.
• Strong leadership, communication, and team management skills.
• Good knowledge of guest relations, service standards, and restaurant operations.
• Experience in sales monitoring, cost control, and inventory management.
• Ability to manage a fast-paced restaurant environment.

Responsibilities

• Oversee daily restaurant operations and ensure smooth service.
• Supervise and train service staff, captains, and other team members.
• Ensure excellent guest satisfaction and handle customer complaints professionally.
• Monitor food and beverage service quality, presentation, and service standards.
• Manage staff scheduling, attendance, and performance.
• Monitor sales, control operational costs, and minimize wastage.
• Ensure compliance with hygiene, safety, and restaurant SOPs.
• Coordinate with the kitchen team to ensure timely food service.
• Monitor inventory, stock levels, and daily reports.
• Drive revenue growth through upselling and improved customer experience.

Skills

Experience 4-6 years

Leadership

Communication

Staff management

Guest relations

Service standards

Cost control

Inventory management

Fast-paced environment

Job description

Job Description:

Job Summary

Kofteci Foodkrafts is looking for an experienced Restaurant Manager to oversee daily restaurant operations, ensure excellent customer service, manage staff, and maintain high standards of food quality, hygiene, and operational efficiency.

Key Responsibilities

• Manage daily restaurant operations and ensure smooth service.
• Supervise and train service staff, captains, and other team members.
• Ensure excellent guest satisfaction and handle customer complaints professionally.
• Monitor food and beverage service quality, presentation, and service standards.
• Manage staff scheduling, attendance, and performance.
• Monitor sales, control operational costs, and minimize wastage.
• Ensure compliance with hygiene, safety, and restaurant SOPs.
• Coordinate with the kitchen team to ensure timely food service.
• Monitor inventory, stock levels, and daily reports.
• Drive revenue growth through upselling and improved customer experience.

Required Skills

• 4–6 years of experience in restaurant operations, preferably in a fine-dining restaurant.
• Strong leadership, communication, and team management skills.
• Good knowledge of guest relations, service standards, and restaurant operations.
• Experience in sales monitoring, cost control, and inventory management.
• Ability to manage a fast-paced restaurant environment.