Walk-in | Restaurant Manager

Defence Bakery; India; On-site; INR 600,000 - 900,000; Full time

Job summary

Defence Bakery in Delhi seeks a Restaurant Manager to lead overall dine-in operations and drive profitability with an entrepreneurial mindset. You will create a culture that delivers a clean, friendly guest experience in a well‑staffed environment.

Responsibilities include optimizing operations, developing SOPs, managing inventory, ensuring safety and compliance, and leading catering services while mentoring a skilled team across shifts.

Qualifications

• Minimum 5 years of full-service restaurant operations experience.
• Experience in managing dine-in restaurant operations with an entrepreneurial orientation.
• Ability to multi-task, organize, and prioritize work.

Responsibilities

• Operational efficiency: align operations with sales, control costs and minimize waste.
• Develop and maintain SOPs to ensure quality, productivity and customer satisfaction.
• Manage inventory, invoices, transfers and wastages with accurate forecasting.
• Ensure safe, compliant and well-maintained restaurant facilities for guests.
• Lead and develop the team, ensure adequate staffing and positive work culture.
• Oversee profitability, cash management and waste reduction strategies.
• Lead end-to-end catering operations to deliver safe, hygienic, high-quality food services.
• Monitor vendor performance and drive continuous improvements.

Skills

Team leadership

Operations management

Cost control

Vendor management

Education

Graduation / Diploma in Hotel Management

Post-Graduation / Advance Diploma or Certificate in Business management

Job description

Work Location : Delhi

Work Schedule : 6 days a week

Experience : Minimum 5years of experience of managing the overall operations of a Dine-in restaurant with an entrepreneurial orientation.

The Restaurant Manager will be responsible for leading and managing the overall operations and profitability of the restaurant and act as a craftsman who creates a culture that ensures a positive experience to the customers in a clean and friendly environment.

Roles and Responsibilities

• Operational Efficiency: Align and manage operations with sales projections, focusing on cost control, waste reduction, and profitability.
• SOP Development: Create and maintain SOPs that reflect best practices and industry trends to ensure consistent quality, productivity, and customer satisfaction.
• Inventory Management: Accurately manage inventory, including invoices, transfers, and wastages, and forecast requirements to support optimal inventory levels.
• Facility Maintenance: Ensure the restaurant is safe, compliant, and maintained to provide an outstanding guest experience.
• Team Management & Development: Lead and motivate the team, ensure adequate staffing, provide feedback, and foster a positive, productive work environment.
• Profit & Loss Management: Oversee strategies to enhance profitability, control cash, and minimize waste while maximizing guest experience.
• Lead and oversee the end-to-end catering operations to ensure the timely provision of safe, hygienic, nutritious, and high-quality food services for employees.
• Manage vendor performance, resolve operational issues, and drive continuous improvement in catering services to enhance employee experience and operational efficiency.

Desired Candidate Profile

• Graduation / Diploma in Hotel Management
• Post-Graduation / Advance Diploma or Certificate in Business management is desirable
• At least 5 years of full-service restaurant management
• Flexibility in working hours and a willingness to cover shifts as needed
• Ability to multi-task, organize, and prioritize work

Reporting to:

This position will report to the General Manager Operations.