Restaurant Manager

To manage daily restaurant operations, deliver an exceptional guest experience, achieve sales targets, control costs, and ensure compliance with Pauls brand standards, SOPs, and food safety requirements.

Key Responsibilities

• Operations Management: Oversee daily restaurant operations, service quality, hygiene, and brand standards.
• Guest Satisfaction: Ensure excellent customer service and resolve guest complaints promptly.
• Sales and Profitability: Achieve sales targets through upselling, cross-selling, and effective business management.
• Cost and Inventory Control: Monitor food costs, stock levels, wastage, cash handling, and inventory accuracy.
• Team Management: Supervise, train, motivate, and schedule team members while maintaining grooming and discipline standards.
• Food Safety and Compliance: Ensure adherence to FSSAI guidelines, hygiene standards, and operational SOPs.
• Reporting: Track sales, average bill value, customer feedback, and other key performance indicators (KPIs).