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