Restaurant Manager - Food & Beverage

Durucooperation; Mumbai; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Durucooperation in Mumbai, India, seeks an experienced Food & Beverage Restaurant Manager to oversee all restaurant operations and ensure smooth, profitable functioning. You will lead the team, maintain food quality and hygiene, and drive customer satisfaction in a fast-paced setting.

The role requires strong operational experience, staff management, inventory control, and the ability to meet sales targets while controlling costs and maintaining high standards.

Qualifications

• 6–7 years of relevant experience in F&B, restaurant, or hospitality.
• Strong leadership and staff management skills.
• Deep knowledge of food safety, hygiene, and SOPs.
• Proven ability to manage costs, inventory, and customer satisfaction.

Responsibilities

• Oversee day-to-day restaurant operations across kitchen, service, and support teams.
• Supervise and motivate staff to maintain high productivity and customer service standards.
• Plan staff schedules and ensure adequate manpower during peak hours.
• Ensure consistent food quality, hygiene, and service standards across the restaurant.
• Monitor customer feedback and handle complaints professionally.
• Manage inventory, food and beverage supplies, and stock levels.
• Track sales, costs, and profitability to improve performance.
• Coordinate with kitchen for timely food preparation and service.

Skills

Restaurant ops

Team management

Customer service

Inventory control

Food safety

Job description

Job Summary

We are looking for an experienced and responsible Food & Beverage Restaurant Manager to oversee the overall operations of the restaurant and ensure smooth, efficient, and profitable functioning. The ideal candidate should have strong experience in restaurant operations, team management, customer service, inventory control, and maintaining food quality and hygiene standards. The candidate will be responsible for leading the restaurant team, achieving operational and sales targets, controlling costs, and ensuring a consistently positive dining experience for customers.

Roles & Responsibilities

• Oversee and manage the day-to-day operations of the restaurant, ensuring smooth coordination between the kitchen, service, and support teams.

• Supervise, guide, and motivate restaurant staff to maintain high standards of productivity, discipline, and customer service.

• Plan staff schedules, allocate duties, monitor attendance, and ensure adequate manpower during peak operating hours.

• Ensure consistent food quality, presentation, service standards, hygiene, and cleanliness across the restaurant.

• Monitor customer satisfaction and handle customer feedback, complaints, and service-related issues professionally and promptly.

• Manage restaurant inventory, including food, beverages, consumables, and other operational supplies.

• Monitor food costs, wastage, portion control, stock levels, and operating expenses to improve profitability.

• Coordinate with kitchen staff and chefs to ensure timely food preparation and efficient service.

• Ensure compliance with restaurant SOPs, food safety regulations, health and hygiene standards, and company policies.

• Monitor daily sales and revenue performance and take necessary actions to achieve business targets.

• Prepare and maintain daily/weekly operational reports, sales reports, inventory reports, and staff-related records.

• Coordinate with suppliers and management regarding purchasing, stock requirements, deliveries, and operational needs.

• Conduct regular staff briefings and provide training and guidance on customer service, hygiene, product knowledge, and restaurant procedures.

• Identify operational challenges and implement effective solutions to improve efficiency and service quality.

• Support promotional activities, special events, and initiatives aimed at increasing customer footfall and revenue.

• Maintain a professional and welcoming restaurant environment for customers and employees.

Mandatory Requirements

• 6–7 years of relevant experience in the F&B, restaurant, or hospitality industry.

• Previous experience as a Restaurant Manager, F&B Manager, Outlet Manager, or similar managerial position is preferred.

• Strong understanding of restaurant operations, front-of-house and back-of-house coordination.

• Hands-on experience in team handling, staff scheduling, inventory management, and cost control.

• Good knowledge of food safety, hygiene, sanitation, and restaurant SOPs.

• Proven ability to manage customer complaints and maintain high customer satisfaction.

• Experience in monitoring sales, revenue, food costs, and operational expenses.

• Strong leadership skills with the ability to manage and motivate a diverse team.

• Good communication, interpersonal, organizational, and decision-making skills.

• Ability to work in a fast-paced restaurant environment and manage operations during busy periods.

• Candidates in the 35–36 years age group preferred.