Verified Job
Restaurant - Food Service
Restaurant Manager
Restaurant - Food Service
#790956
Remote / WFH
NANAVATI MOTORS
Job Description
Job Summary:
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, maintaining high food quality and hygiene standards, managing staff, and achieving sales and profitability targets. The role requires strong leadership, operational expertise, and the ability to create a positive dining experience for guests.
Key Responsibilities:
Manage the day-to-day operations of the restaurant.
Ensure excellent customer service and resolve guest complaints promptly and professionally.
Supervise, train, motivate, and evaluate restaurant staff.
Prepare staff duty rosters and monitor attendance.
Ensure compliance with food safety, hygiene, and health regulations.
Monitor food quality, presentation, and service standards.
Control inventory, stock levels, and minimize wastage.
Coordinate with the kitchen team to ensure smooth operations.
Monitor daily sales, prepare reports, and achieve revenue targets.
Control operational costs while maintaining service quality.
Ensure proper cash handling and daily billing reconciliation.
Plan and execute promotional activities to increase sales.
Maintain restaurant cleanliness and ensure all equipment is in good working condition.
Conduct regular staff meetings and performance reviews.
Ensure compliance with company policies and standard operating procedures (SOPs).(
Required Qualifications:
Bachelor's degree or Diploma in Hotel Management, Hospitality Management, Business Administration, or a related field.
Relevant certifications in Food Safety or Hospitality Management are an added advantageExperience:
3–7 years of experience in restaurant or hospitality operations.
Minimum 2 years of experience in a supervisory or managerial role.
Required Skills:
Strong leadership and team management skills.
Excellent communication and interpersonal skills.
Customer-focused approach with strong problem-solving abilities.
Knowledge of restaurant operations, food safety, and hygiene standards.
Inventory and cost control management.
Financial and sales reporting skills.
Ability to work under pressure and in a fast-paced environment.
Proficiency in POS systems and MS Office.
Key Competencies:
Leadership
Decision Making
Customer Service Excellence
Time Management
Team Building
Conflict Resolution
Attention to Detail
Operational Planning
Working Conditions:
Willingness to work in shifts, including weekends and public holidays.
Ability to stand and move around the restaurant for extended periods.
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, maintaining high food quality and hygiene standards, managing staff, and achieving sales and profitability targets. The role requires strong leadership, operational expertise, and the ability to create a positive dining experience for guests.
Key Responsibilities:
Manage the day-to-day operations of the restaurant.
Ensure excellent customer service and resolve guest complaints promptly and professionally.
Supervise, train, motivate, and evaluate restaurant staff.
Prepare staff duty rosters and monitor attendance.
Ensure compliance with food safety, hygiene, and health regulations.
Monitor food quality, presentation, and service standards.
Control inventory, stock levels, and minimize wastage.
Coordinate with the kitchen team to ensure smooth operations.
Monitor daily sales, prepare reports, and achieve revenue targets.
Control operational costs while maintaining service quality.
Ensure proper cash handling and daily billing reconciliation.
Plan and execute promotional activities to increase sales.
Maintain restaurant cleanliness and ensure all equipment is in good working condition.
Conduct regular staff meetings and performance reviews.
Ensure compliance with company policies and standard operating procedures (SOPs).(
Required Qualifications:
Bachelor's degree or Diploma in Hotel Management, Hospitality Management, Business Administration, or a related field.
Relevant certifications in Food Safety or Hospitality Management are an added advantageExperience:
3–7 years of experience in restaurant or hospitality operations.
Minimum 2 years of experience in a supervisory or managerial role.
Required Skills:
Strong leadership and team management skills.
Excellent communication and interpersonal skills.
Customer-focused approach with strong problem-solving abilities.
Knowledge of restaurant operations, food safety, and hygiene standards.
Inventory and cost control management.
Financial and sales reporting skills.
Ability to work under pressure and in a fast-paced environment.
Proficiency in POS systems and MS Office.
Key Competencies:
Leadership
Decision Making
Customer Service Excellence
Time Management
Team Building
Conflict Resolution
Attention to Detail
Operational Planning
Working Conditions:
Willingness to work in shifts, including weekends and public holidays.
Ability to stand and move around the restaurant for extended periods.
