Restuarant Manager

Job highlights

• Experience in restaurant management with skills in food safety compliance and cost control
• Manage daily restaurant operations, staff recruitment and training, customer service, sales targets, inventory control, event supervision, and ensure safety compliance

Role & responsibilities

1. Overall Restaurant Operations

• Take complete responsibility for daily restaurant operations.
• Ensure the restaurant opens and closes on time.
• Coordinate kitchen, service, cashiering, housekeeping and stewarding.
• Ensure smooth coordination between all departments.
• Maintain the standards and operating procedures established by management.

2. Staff Management

• Train and supervise restaurant employees.
• Prepare staff duty rosters and shift schedules.
• Allocate daily responsibilities.
• Monitor attendance, punctuality, grooming and discipline.
• Conduct daily briefings before each shift.
• Evaluate staff performance and identify training requirements.
• Handle staff grievances and workplace issues professionally.

3. Guest Service

• Ensure customers receive friendly, professional and prompt service.
• Monitor table service and customer experience.
• Handle customer complaints and resolve issues immediately.
• Obtain customer feedback and implement improvements.
• Maintain the restaurant's hospitality standards.

4. Food & Kitchen Coordination

• Coordinate closely with the Executive Chef/Head Chef.
• Ensure food quality, taste, portion size and presentation are consistent.
• Monitor food preparation and service timing.
• Ensure proper communication between Front of House and Kitchen.
• Monitor menu availability and 115 items.
• Ensure only approved recipes and portion standards are followed.

5. Food Safety & Hygiene

• Ensure strict compliance with FSSAI and food-safety requirements.
• Monitor personal hygiene and grooming of food handlers.
• Ensure proper food storage and temperature control.
• Prevent cross-contamination.
• Monitor cleaning and sanitation schedules.
• Ensure pest-control procedures are followed.
• Maintain required food-safety records.

6. Inventory & Purchasing

• Monitor daily consumption of food and operating supplies.
• Coordinate with the Purchase/Stores team.
• Check incoming goods for quality and quantity.
• Monitor stock levels and avoid overstocking.
• Minimize wastage, pilferage and unnecessary purchases.
• Ensure FIFO/FEFO stock rotation where applicable.

7. Cost Control

The Restaurant Manager should closely monitor:

• Food cost
• Labour cost
• Wastage
• Complimentary items
• Breakage
• Electricity and utility consumption
• Consumables
• Daily sales versus targets

The objective should be maximum customer satisfaction with controlled operating costs.

8. Cash & Sales Control

• Monitor daily sales.
• Verify POS transactions.
• Monitor cash, card and digital payments.
• Check discounts, voids, cancellations and complimentary bills.
• Ensure proper cash-handling procedures.
• Prepare/verify daily sales reports.
• Report discrepancies immediately to management.

9. Restaurant Presentation

• Ensure dining areas are clean and attractive.
• Check tables, chairs, crockery, cutlery and glassware.
• Monitor lighting, music, air-conditioning and ambience.
• Ensure staff grooming and uniforms meet company standards.
• Maintain the overall image of the Restaurant.

10. Maintenance & Safety

• Report equipment breakdowns immediately.
• Coordinate with maintenance/service providers.
• Ensure fire and emergency equipment is maintained.
• Monitor electrical, plumbing, refrigeration and kitchen equipment.
• Ensure staff understand emergency procedures.

11. Administration & Reporting

The Restaurant Manager should submit regular reports to management covering:

• Daily sales
• Customer footfall
• Average bill value
• Food cost
• Wastage
• Staff attendance
• Inventory
• Complaints
• Maintenance
• Operational issues
• Daily achievements and concerns

12. Marketing & Business Development

• Support restaurant promotions and special events.
• Encourage repeat customers.
• Develop relationships with regular customers and corporate clients.
• Support delivery, takeaway and catering business where applicable.
• Monitor competitor activities and market trends.
• Suggest new products, promotions and service improvements.

13. Opening-Team Responsibilities

• Staff recruitment and selection
• Staff training
• SOP implementation
• Pre-opening preparation
• Mock service/trial runs
• Menu testing
• Table setup
• Vendor coordination
• Inventory planning
• Equipment commissioning
• Hygiene setup
• Soft opening
• Grand opening coordination
• Establishing service standards from Day 1

WHY JOIN THE AL HABIB OPENING TEAM

Be a founding member of a new international hospitality brand entering the Chennai market

Help shape service standards, kitchen excellence and guest experience from day one , not inherit someone else's playbook

— Train and work within a Singapore-based hospitality framework, built on international quality and discipline

— Grow into senior and leadership roles as the brand expands early team members grow fastest

— Work alongside an experienced management team genuinely invested in your development

— Be part of a culture built on quality food, consistency, hygiene, teamwork and guest satisfaction

WHAT WE STAND FOR

Quality food, excellent taste and consistency • Professional, attentive service • Uncompromising food safety and hygiene • Guest satisfaction above all • Teamwork and discipline • International hospitality standards • Real career growth, not just a job