Restaurant Operations Manager

The role of a restaurant operations managerA Restaurant Operations Manager is a linchpin in the smooth and efficient operation of any dining establishment, encompassing a blend of strategic planning and day-to-day oversight. They are responsible for ensuring high standards of food quality and customer service, managing staff, and optimizing workflows to maximize efficiency and profitability. Here's a detailed breakdown of their key responsibilities:1. Overseeing daily restaurant operations

• Operational Efficiency: Guarantee seamless operations across all dining outlets, including the main dining room, Lido Market, and specialty restaurants, ensuring adherence to company standards and policies.
• Workflow Optimization: Troubleshoot and remove blockers for staff, improve policies, eliminate workflow bottlenecks, and boost productivity.
• Compliance: Ensure compliance with local, state, and federal regulations while maintaining a strong focus on safety and risk management.

2. Staff management and training

• Recruitment and Development: Recruit, train, and mentor restaurant staff, fostering a culture of excellence and continuous improvement.
• Performance Oversight: Oversee the performance of all managers, ensuring adherence to company standards and policies.
• Scheduling and Payroll: Oversee staff scheduling and payroll, including shift planning, leave tracking, and accurate salary disbursement.

3. Financial management and budgeting

• Financial Oversight: Manage budgets, forecast financial performance, and ensure the restaurant meets its financial goals.
• Cost Control: Monitor expenses, manage inventory to prevent shortages or overstocking, and optimize pricing strategies for the menu.
• Profitability Optimization: Analyze sales data, food costs, and dish profitability to make strategic decisions that maximize profit margins.

4. Customer service excellence

• Guest Experience: Enhance guest satisfaction through exceptional service and proactive engagement, handling reservations, managing wait times, and addressing customer complaints effectively.
• Quality Control: Ensure food quality and consistency, overseeing food preparation, and ensuring dishes meet specifications and hygiene standards.
• Feedback Management: Respond to customer inquiries and complaints in a timely and professional manner, gathering feedback to improve the dining experience.

5. Technology and innovation

• Technology Implementation: Leverage technology solutions where appropriate, such as point-of-sale systems, reservation software, and inventory management tools, to streamline operations.
• Process Improvement: Drive continuous improvement initiatives, implementing innovative practices, streamlining processes, and adapting to industry trends to enhance efficiency and customer satisfaction.
• Data-Driven Decisions: Utilize data analytics to identify trends, solve problems, and drive operational improvements, making informed decisions to continuously improve processes and performance.

In essence, a Restaurant Operations Manager needs a diverse skill set that includes leadership, communication, problem-solving, financial acumen, customer service expertise, and a willingness to embrace new technologies and adapt to change. By mastering these areas, they ensure the restaurant runs smoothly, efficiently, and profitably, while delivering a memorable dining experience for every guest.

Job Types: Full-time, Permanent

Pay: From ₹35,000.00 per month

Benefits:

• Food provided

Schedule:

• Day shift
• Morning shift
• Night shift
• Rotational shift

Supplemental Pay:

• Yearly bonus

Work Location: In person

Application Deadline: 25/07/2025