Restaurant Manager

Garden Chautari Event Venue & Restaurant is looking for an experienced and motivated Restaurant Manager to oversee daily operations, ensure excellent customer service, and drive business profitability. The ideal candidate will manage staff, maintain operational efficiency, and uphold high standards of quality, hygiene, and guest satisfaction.

Key Responsibilities

1. Operations Management

• Supervise daily restaurant operations, including opening and closing procedures
• Ensure smooth coordination between front-of-house and kitchen teams
• Maintain efficient service flow during regular and event operations

2. Customer Service

• Ensure high standards of guest service and hospitality
• Greet and interact with customers to enhance their dining experience
• Handle customer feedback, complaints, and special requests professionally

3. Staff Management

• Recruit, train, and supervise restaurant staff
• Prepare staff schedules and manage attendance
• Provide performance feedback and maintain team discipline
• Foster a positive and productive work environment

4. Financial Performance

• Monitor daily sales and revenue performance
• Control operational costs and maximize profitability
• Manage budgeting, payroll coordination, and basic financial reporting

5. Inventory & Supplier Management

• Monitor stock levels and order food, beverages, and supplies
• Maintain strong relationships with suppliers and vendors
• Conduct regular inventory checks and reduce wastage

6. Compliance & Safety

• Ensure compliance with food safety and hygiene regulations
• Maintain cleanliness and sanitation standards across the restaurant
• Follow workplace safety policies and procedures

• Proven experience as a Restaurant Manager or in a similar role
• Strong leadership and team management skills
• Excellent communication and customer service abilities
• Good organizational and multitasking skills
• Basic knowledge of budgeting and financial management
• Familiarity with POS systems and restaurant management software
• Knowledge of food safety and hygiene standards

Key Skills

• Leadership and team motivation
• Problem-solving and decision-making
• Communication and interpersonal skills
• Time management and organization
• Attention to detail and operational control