Restaurant Manager

Job Title: Restaurant ManagerDepartment: OperationsReporting To: Area Manager / Brand Head / Operations HeadJob PurposeThe Restaurant Manager is responsible for the overall operation, performance, and profitability of the restaurant. This includes managing staff, ensuring excellent guest experience, maintaining brand standards, complying with company policies, and achieving business targets while upholding ethical and inclusive workplace practices.Key ResponsibilitiesOperations ManagementOversee day-to-day restaurant operations to ensure smooth and efficient service.Ensure compliance with brand SOPs, hygiene standards, and food safety regulations.Monitor service quality and guest satisfaction at all times.Handle guest complaints professionally and ensure timely resolution.People ManagementPlan manpower requirements in coordination with HR and senior management.Ensure fair treatment of all employees without discrimination based on appearance, colour, gender, caste, religion, or background.Conduct regular briefings, training, and performance feedback sessions.Motivate, guide, and discipline staff in line with company policies.Identify training needs and support employee development.Hiring & StaffingParticipate in interviews and selection as per defined job roles.Ensure no hiring or termination decisions are taken arbitrarily or without HR approval.Follow proper induction and probation review processes.Ensure role clarity and fair assessment during probation.Grooming & Brand StandardsEnsure staff grooming and uniform standards are maintained as per brand guidelines.Address grooming gaps through training and guidance, not discriminatory practices.Escalate concerns to HR where corrective action or support is required.Financial & Business ControlMonitor daily sales, costs, and wastage to meet profitability targets.Control inventory, pilferage, and operational expenses.Support promotional activities and business-building initiatives.Compliance & EthicsAdhere strictly to company HR policies, labour laws, and statutory compliances.Avoid any form of discrimination, harassment, or unethical conduct.Maintain accurate records related to attendance, discipline, and performance.Ensure termination or role changes are done only with proper approval and documentation.Coordination & ReportingMaintain effective communication with HR, Finance, and Operations teams.Share regular operational reports with senior management.Escalate operational challenges proactively with suggested solutions.Key Skills & CompetenciesStrong leadership and people-management skillsGuest-centric mindsetEthical decision-makingEffective communication and conflict resolutionBusiness and cost control understandingAbility to work under pressureEducational Qualification & ExperienceGraduate/Diploma in Hotel Management or equivalentMinimum 4–8 years of experience in restaurant operationsPrior experience as an assistant manager/restaurant manager is preferred

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