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Restaurant Manager

India, Delhi NCR · Job Posted June 15, 2026
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Job Description

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

Job Responsibility

  • Supervise daily restaurant operations and assist with menu planning
  • Maintain sanitation standards
  • Assist servers and hosts on the floor during peak meal periods
  • Strive to continually improve guest and employee satisfaction
  • Maximize the financial performance in areas of responsibility
  • Determine training needed to accomplish goals
  • Supervise and manage employees
  • Manage all day-to-day operations
  • Maintain service and sanitation standards in restaurant, bar/lounge and room service areas
  • Review staffing levels
  • Lead and influence team members
  • Encourage and build mutual trust, respect, and cooperation among team members
  • Serve as a role model
  • Identify developmental needs of others and coach
  • Develop specific goals and plans
  • Ensure and maintain productivity level of employees
  • Provide leadership, vision and direction
  • Ensure compliance with all food & beverage policies, standards and procedures
  • Ensure compliance with all applicable laws and regulations
  • Ensure compliance with food handling and sanitation standards
  • Ensure staff understands local, state and Federal liquor laws
  • Establish and maintain open, collaborative relationships
  • Establish guidelines so employees understand expectations
  • Monitor alcohol beverage service
  • Provide services that are above and beyond for customer satisfaction
  • Improve service by communicating and assisting individuals to understand guest needs
  • Manage day-to-day operations to ensure quality and standards
  • Display leadership in guest hospitality
  • Empower employees to provide excellent customer service
  • Act as the guest service role model
  • Handle guest problems and complaints
  • Meet with guests to obtain feedback
  • Ensure corrective action is taken
  • Incorporate guest satisfaction as a component of departmental meetings
  • Manage service delivery in outlets
  • Provide guidance and direction to subordinates
  • Identify educational needs of others and develop training
  • Ensure employees are treated fairly and equitably
  • Ensure employees receive on-going training
  • Solicit employee feedback
  • Strive to improve service performance
  • Ensure recognition is taking place
  • Provide information to supervisors, co-workers, and subordinates
  • Analyze information and evaluate results
  • Assist servers and hosts on the floor
  • Recognize good quality products and presentations
  • Supervise daily shift operations in absence of Assistant Restaurant Manager
  • Oversee the financial aspects of the department including purchasing and payment of invoices

Requirements

  • High school diploma or GED
  • 4 years experience in the food and beverage, culinary, or related professional area OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
  • 2 years experience in the food and beverage, culinary, or related professional area

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