Restaurant Manager
📋 Job Description
Job Description
Garden Chautari Event Venue & Restaurant is looking for an experienced and motivated Restaurant Manager to oversee daily operations, ensure excellent customer service, and drive business profitability. The ideal candidate will manage staff, maintain operational efficiency, and uphold high standards of quality, hygiene, and guest satisfaction.Key Responsibilities1. Operations ManagementSupervise daily restaurant operations, including opening and closing procedures
Ensure smooth coordination between front-of-house and kitchen teams
Maintain efficient service flow during regular and event operations
2. Customer ServiceEnsure high standards of guest service and hospitality
Greet and interact with customers to enhance their dining experience
Handle customer feedback, complaints, and special requests professionally
3. Staff ManagementRecruit, train, and supervise restaurant staff
Prepare staff schedules and manage attendance
Provide performance feedback and maintain team discipline
Foster a positive and productive work environment
4. Financial PerformanceMonitor daily sales and revenue performance
Control operational costs and maximize profitability
Manage budgeting, payroll coordination, and basic financial reporting
5. Inventory & Supplier ManagementMonitor stock levels and order food, beverages, and supplies
Maintain strong relationships with suppliers and vendors
Conduct regular inventory checks and reduce wastage
6. Compliance & SafetyEnsure compliance with food safety and hygiene regulations
Maintain cleanliness and sanitation standards across the restaurant
Follow workplace safety policies and procedures
Job Specification:
- Proven experience as a Restaurant Manager or in a similar role
- Strong leadership and team management skills
- Excellent communication and customer service abilities
- Good organizational and multitasking skills
- Basic knowledge of budgeting and financial management
- Familiarity with POS systems and restaurant management software
- Knowledge of food safety and hygiene standards
Key Skills
- Leadership and team motivation
- Problem-solving and decision-making
- Communication and interpersonal skills
- Time management and organization
- Attention to detail and operational control