Walk-in | Restaurant Manager

The Roy Fine Dine Restaurant; Tiruchirappalli; On-site; INR 450,000 - 650,000; Full time

Benefits offered by this job

Free Accommodation

Free meal

Job summary

The Roy Fine Dine Restaurant in Tiruchirappalli is seeking an experienced Restaurant Manager to oversee all facets of daily operations, guest experience, and staff management. You will drive sales, manage costs, and ensure high standards of hygiene and service for a fine-to-casual dining venue.

You will lead Kitchen and Service teams, optimize processes, handle VIP guests, and implement SOPs while mentoring staff for career growth.

Qualifications

• Diploma/degree in Hotel Management or Hospitality Management preferred.
• 5-8 years of Restaurant/hotel experience.
• Previous experience as Restaurant Manager / Assistant RM / F&B Manager preferred.
• Fine Dining / Casual Dining experience preferred.
• Banquet and event-management experience will be an added advantage.

Responsibilities

• Manage the complete day-to-day restaurant operations.
• Ensure smooth opening, service, and closing procedures.
• Coordinate Kitchen and Service teams and monitor peak hours.
• Ensure excellent guest service and handle VIP guests when required.
• Train and supervise Captains, Waiters, Stewards, and other staff.
• Monitor daily sales and work towards revenue targets.
• Control wastage and manage inventory and costs.
• Oversee POS, billing, and cash handling processes.
• Ensure hygiene, safety, and compliance with SOPs.

Skills

Strong leadership

Guest handling

Restaurant operations knowledge

Sales & revenue management

Problem solving

POS knowledge

Inventory control

High-pressure operations

Professional attitude

Education

Diploma / Degree in Hotel Management or Hospitality Management

Job description

Restaurant Operations

• Manage the complete day-to-day restaurant operations.
• Ensure smooth opening, service, and closing procedures.
• Maintain high standards of food, service, hygiene, and ambience.
• Ensure smooth coordination between Kitchen and Service teams.
• Monitor restaurant performance during peak hours.

Guest Experience

• Ensure excellent guest service and customer satisfaction.
• Personally handle important guests and VIP customers when required.
• Resolve customer complaints professionally and promptly.
• Monitor customer feedback and implement improvements.

Team Management

• Supervise Captains, Waiters, Stewards, and other restaurant staff.
• Prepare and monitor staff duty rosters and shift schedules.
• Ensure proper grooming uniform, attendance, and discipline.
• Conduct staff briefings and operational meetings.
• Train and develop service staff according to restaurant SOPs.
• Identify high-performing employees and recommend career development.

Sales & Business Development

• Monitor daily sales and operational targets.
• Identify opportunities to increase restaurant sales.
• Promote special menus, events,and banquet opportunities.
• Support management in achieving revenue targets.
• Develop relationships with regular and corporate customers.

Inventory & Cost Control

• Monitor food and beverage stock movement.
• Coordinate with Kitchen, Purchase, and Accounts teams.
• Control wastage and maintain portion standards.
• Monitor operational expenses.
• Ensure proper handling of restaurant assets and equipment.

Cash & Billing

• Monitor POS and billing operations.
• Ensure proper cash handling and daily closing procedures.
• Coordinate with Accounts regarding sales and collection reports.
• Ensure discrepancies are immediately reported to management.

Hygiene & Compliance

• Ensure restaurant and service areas maintain high cleanliness standards.
• Ensure staff follow food safety and hygiene procedures.
• Monitor grooming and personal hygiene.
• Ensure compliance with restaurant SOPs and management policies.

Required Skills

• Strong leadership and team management skills
• Excellent communication and guest-handling skills
• Strong knowledge of restaurant operations
• Sales and revenue management ability
• Problem-solving and decision-making skills
• Knowledge of POS and restaurant billing systems
• Inventory and cost-control knowledge
• Ability to manage high-pressure operations
• Professional and positive attitude

Qualification & Experience

• Diploma / Degree in Hotel Management or Hospitality Management preferred.
• Minimum 5 - 8 years of Restaurant / hotel experience.
• Previous experience as Restaurant Manager / Assistant Restaurant Manager / F&B Manager preferred.
• Fine Dining / Casual Dining experience preferred.
• Banquet and event-management experience will be an added advantage.

Candidate Preference

• Trichy-based candidates preferred.
• Immediate joiners preferred.
• Candidates with strong local knowledge and business/customer networks in Trichy will be an advantage.

Perks and benefits

• Free Accommodation
• Free meal