Restaurant Manager

Restaurant Manager – South Indian QSRExperience: 8–12 Years, preferably with 10+ years in QSR / Restaurant Operations

Industry: South Indian QSR / Food & Beverage

Position: Restaurant Manager

Location: Lalbagh

Job SummaryWe are looking for an experienced and hands-on Restaurant Manager to manage the day-to-day operations of a high-volume South Indian QSR outlet. The ideal candidate should have strong experience in restaurant operations, team management, food quality, customer service, inventory control, cost management, and achieving sales targets.

The candidate should be comfortable working in a fast-paced QSR environment and have a strong understanding of South Indian food operations.

• Key ResponsibilitiesManage complete day-to-day operations of the restaurant/QSR outlet.
• Drive sales, revenue, profitability and customer satisfaction.
• Lead, train, motivate and manage the restaurant team.
• Prepare staff schedules and ensure optimum manpower deployment.
• Maintain high standards of food quality, taste, hygiene and presentation.
• Ensure adherence to SOPs, food safety and hygiene standards.
• Monitor inventory, stock levels, wastage and food costs.
• Control operational expenses and minimize food and material wastage.
• Manage procurement, receiving and storage of raw materials.
• Monitor daily sales, cash handling, billing and closing procedures.
• Handle customer complaints and ensure quick resolution.
• Monitor kitchen and service efficiency during peak hours.
• Conduct regular stock audits and maintain accurate records.
• Ensure proper maintenance and cleanliness of kitchen, dining and service areas.
• Implement company policies, SOPs and operational standards.
• Coordinate with kitchen, purchase, HR, finance and management teams.
• Analyze daily/weekly/monthly business performance and prepare reports.
• Ensure compliance with applicable FSSAI, food safety, fire safety and statutory requirements.
• Support local marketing and promotional activities to increase footfall and sales.
• Key Performance Indicators (KPIs)Sales & revenue achievement
• Food cost and labour cost control
• Outlet profitability
• Customer satisfaction and repeat business
• Food quality and consistency
• Wastage control
• Inventory accuracy
• Staff productivity and retention
• Hygiene and audit scores
• Order preparation and service time
• Candidate ProfileMinimum 8–12 years of experience in QSR/restaurant operations.
• Strong preference for candidates with South Indian restaurant/QSR experience.
• At least 3–5 years in a Restaurant Manager / Outlet Manager / Unit Manager role.
• Strong knowledge of South Indian cuisine and kitchen operations.
• Proven experience managing high-volume outlets and large teams.
• Good leadership, communication and problem-solving skills.
• Strong knowledge of inventory, food cost and manpower management.
• Ability to work under pressure and manage peak-hour operations.
• Comfortable with POS systems, MS Excel and daily operational reporting.
• Knowledge of food safety and hygiene standards is essential.

Preferred SkillsRestaurant Operations | QSR Management | Team Leadership | Sales & P&L | Inventory Management | Food Cost Control | Customer Service | Food Safety | Staff Training | South Indian Cuisine | SOP Compliance

Education: Graduate/Diploma in Hotel Management or relevant qualification preferred.