Restaurant Manager

Company Description Chapter Two Goa is a hospitality-focused restaurant brand located in Calangute, Goa, known for delivering a relaxed yet high-quality dining experience. The restaurant emphasizes attentive guest service, well-crafted food and beverage offerings, and a welcoming atmosphere for both local and visiting guests. Team members are encouraged to bring a professional, service-oriented mindset while contributing to a positive and inclusive workplace culture. As the restaurant continues to grow, Chapter Two Goa offers opportunities to develop leadership skills and build a long-term career in hospitality management.Role Description The Restaurant Manager is responsible for overseeing daily operations of the restaurant, ensuring smooth service, and maintaining high standards of guest satisfaction. This full-time, on-site role in Calangute includes supervising staff, managing shift schedules, coordinating front-of-house and back-of-house activities, and monitoring food and beverage quality. The Restaurant Manager will handle the following departments -Operations Human ResourcesManagement Information Systems (Data entry, interpretation, analysis)AdministrativeMinimum 1 year as a manager in any trade and organisation is a must. Proficiency in English & hindi is required.  Understanding of POS will be preferred.The role also involves collaborating on promotional activities, maintaining effective communication with the ownership team, and driving an overall culture of professionalism and hospitality.QualificationsStrong focus on Customer Service and Customer Satisfaction, with the ability to manage guest feedback and deliver a consistent high-quality experience.Experience with Food & Beverage operations, including menu understanding, service standards, and coordination between kitchen and service teams.Skills in Hiring and team management, including staff onboarding, training, and performance guidance.Effective Communication abilities, both verbal and written, to interact with guests, staff, and management clearly and professionally.Previous experience in restaurant or hospitality management, preferably in a high-volume or tourist-focused environment.Knowledge of basic budgeting, inventory control, and cost management practices.Ability to work flexible hours, including evenings, weekends, and holidays as required by restaurant operations.Relevant diploma or degree in hospitality management or a related field is an advantage.