Restaurant Manager

RESTAURANT MANAGER – JOB DESCRIPTION

Company: Spice Grill & Flame (SGF)

Position: Restaurant Manager

Location: Delhi / NCR

Experience: 2–6 Years

Salary: ₹20,000 – ₹25,000 per month

Employment Type: Full-Time

Job SummaryWe are looking for an experienced and responsible Restaurant Manager to manage day-to-day outlet operations, ensure excellent customer service, maintain food and hygiene standards, control costs, and achieve sales targets.

The ideal candidate should have strong leadership, communication, team-management, and operational skills with hands-on experience in restaurant operations.

• Key Responsibilities1. Outlet OperationsManage complete day-to-day operations of the restaurant outlet.
• Ensure the outlet opens and closes on time as per company SOP.
• Monitor staff deployment and ensure smooth operations during peak hours.
• Ensure all operational checklists are completed properly.
• Maintain proper coordination between kitchen, service, delivery, and management teams.
• 2. Sales & RevenueAchieve daily, weekly, and monthly sales targets.
• Monitor outlet sales and identify opportunities to increase revenue.
• Drive upselling and cross-selling among the team.
• Monitor online and offline orders and ensure timely order processing.
• Track discounts, offers, cancellations, and complimentary orders.
• 3. Staff ManagementManage and supervise all outlet staff.
• Prepare staff duty rosters and ensure proper manpower availability.
• Monitor attendance, punctuality, grooming, and discipline.
• Conduct staff briefings and provide regular operational instructions.
• Identify staff performance issues and report them to HR/Management.
• Support recruitment and onboarding requirements when necessary.
• 4. Food Quality & HygieneEnsure food quality and presentation meet SGF standards.
• Monitor kitchen hygiene, cleanliness, and food safety practices.
• Check raw material quality and storage conditions.
• Monitor food wastage and take corrective action.
• Ensure proper FIFO/FEFO practices wherever applicable.
• Conduct regular cleanliness checks of the kitchen, dining area, washrooms, and storage areas.
• 5. Inventory & Cost ControlMonitor daily stock and ensure proper stock records are maintained.
• Check inward and outward movement of inventory.
• Control food wastage, pilferage, and unnecessary consumption.
• Ensure stock is properly stored and used according to company standards.
• Coordinate with the inventory/base kitchen team for regular requirements.
• Report shortages, excess consumption, or discrepancies immediately.
• 6. Cash & Financial ControlMonitor daily cash transactions and outlet expenses.
• Ensure all sales are properly recorded in the POS/system.
• Verify cash, online payments, and other collections.
• Ensure no personal accounts, personal UPI IDs, or unauthorized payment methods are used for company transactions.
• Submit daily sales and expense reports to management.
• 7. Customer ServiceEnsure excellent customer experience at the outlet.
• Handle customer complaints professionally and resolve issues promptly.
• Monitor customer feedback and online ratings.
• Ensure service standards are maintained consistently.
• Take corrective action based on customer feedback.
• 8. Online PlatformsMonitor Swiggy, Zomato, and other online ordering platforms.
• Ensure menu availability, pricing, offers, and operating hours are updated.
• Monitor order acceptance, preparation time, cancellations, and customer ratings.
• Coordinate with the online sales/operations team for any platform-related issue.
• 9. Compliance & ReportingEnsure all company SOPs and HR policies are followed.
• Maintain daily attendance and operational records.
• Submit daily sales, stock, wastage, expense, and operational reports as required.
• Immediately report any serious incident, safety concern, staff dispute, financial discrepancy, or policy violation to management.
• Ensure fire safety equipment and other required safety measures are properly maintained.
• Required Skills2–6 years of experience in restaurant/hospitality operations.
• Strong team-management and leadership skills.
• Good communication and customer-handling skills.
• Knowledge of restaurant sales, inventory, and cost control.
• Basic knowledge of POS, Swiggy/Zomato, MS Excel, and reporting.
• Ability to work under pressure and manage peak-hour operations.
• Strong problem-solvi