Restaurant Operations Manager - Wayanad

Job SummaryThe Restaurant Manager will be responsible for the overall day-to-day operations of the restaurant, ensuring smooth service, effective staff management, customer satisfaction, cost control, hygiene standards, and achievement of sales and operational targets.The role requires a hands-on manager who can coordinate front-of-house and kitchen operations, manage employees across shifts, resolve customer concerns, maintain operational discipline, and ensure compliance with company procedures.Key ResponsibilitiesManage the complete day-to-day operations of the restaurant.Supervise restaurant staff including servers, kitchen staff, billing staff, housekeeping, and security personnel.Prepare duty rosters and ensure adequate manpower availability across all shifts.Monitor employee attendance, punctuality, grooming, discipline, and performance.Coordinate between kitchen, service, billing, housekeeping, and other operational teams.Ensure timely opening and closing of the restaurant and completion of daily operational procedures.Monitor customer service standards and promptly address customer complaints or service issues.Maintain food quality, presentation, cleanliness, hygiene, and overall restaurant standards.Monitor daily sales, billing, cash handling, discounts, void bills, and closing reports.Verify stock consumption, purchases, wastage, and inventory levels.Coordinate with vendors and internal departments for required supplies and operational support.Control food wastage, operational expenses, and unnecessary costs.Support recruitment, onboarding, training, and performance management of restaurant employees.Identify manpower shortages and coordinate with HR for replacements or additional staffing.Conduct regular staff briefings and communicate operational instructions clearly.Ensure compliance with food safety, hygiene, statutory, and company requirements.Maintain proper documentation relating to staff, stock, purchases, complaints, maintenance, and daily operations.Report operational issues, manpower changes, incidents, and significant customer concerns to management.Coordinate maintenance and repair requirements to ensure uninterrupted restaurant operations.Work towards achieving restaurant sales, profitability, customer satisfaction, and operational efficiency targets.Required Qualifications & ExperienceDiploma / Degree in Hotel Management, Hospitality Management, Business Administration, or a related field preferred.Minimum 3–5 years of experience in restaurant or hospitality operations, preferably with experience independently managing a restaurant or outlet.Strong understanding of restaurant service, kitchen coordination, billing, inventory, and staff management.Experience managing multi-shift restaurant operations will be preferred.Required SkillsStrong leadership and team-management skills.Good communication and interpersonal abilities.Customer-service orientation.Ability to handle staff conflicts and operational pressure.Knowledge of restaurant billing and POS systems.Basic understanding of inventory and cost control.Problem-solving and decision-making ability.Strong organizational and reporting skills.Ability to work flexible shifts, weekends, and holidays as required.