RESTAURANT OPERATIONS Manager

ARQ Group of Companies

Posted 14 hours ago 45 views Report Job

PKR. 175,000 - 175,000/Month

Poet Hospitality Group is looking for an experienced and hands-on Restaurant Operations Manager for its restaurant operations at Lake City Mall, Lahore.

The ideal candidate must have strong practical experience in restaurant floor operations, staff training, guest service standards and day-to-day operational discipline.

This is a pure restaurant operations role, focused on maintaining professional service standards, developing the restaurant team and ensuring a consistent guest experience.

Key Responsibilities

* Manage and supervise day-to-day restaurant floor operations.
* Ensure smooth coordination between service staff, supervisors and the kitchen team.
* Train waiters, captains, supervisors, hosts and other front-of-house staff.
* Conduct regular practical training on restaurant service standards.
* Train staff on professional table setting, including correct placement and handling of crockery, cutlery, glassware, napkins and service accessories.
* Train staff on the complete sequence of service, from welcoming and seating guests to order taking, food service, table clearing and farewell.
* Conduct pre-shift staff briefings and allocate floor responsibilities.
* Ensure proper staff grooming, uniforms, personal hygiene, body language and professional behaviour.
* Maintain high standards of hospitality, courtesy and guest interaction.
* Ensure staff have complete knowledge of the menu, dishes, ingredients and restaurant offerings.
* Monitor service speed, food delivery timing and coordination between the kitchen and restaurant floor.
* Ensure tables are properly prepared, clean and guest-ready before every service.
* Implement and monitor restaurant SOPs, service checklists and operational standards.
* Supervise opening and closing procedures.
* Monitor cleanliness and presentation of the dining area, service stations and guest-facing areas.
* Handle guest complaints professionally and resolve operational issues immediately.
* Observe staff performance during service and identify areas requiring improvement.
* Conduct regular refresher training and coaching sessions for restaurant staff.
* Maintain discipline, attendance and proper deployment of staff during shifts.
* Monitor crockery, cutlery, glassware, linen and other restaurant service equipment and report shortages, damages or excessive breakage.
* Coordinate staff deployment according to expected guest flow and operational requirements.
* Maintain consistent service standards during regular dining, busy periods and special events.
* Conduct routine operational inspections before, during and after service.
* Prepare concise daily operational reports for management covering service issues, staff performance, guest complaints and corrective actions.
* Continuously identify operational weaknesses and recommend practical improvements.

Education, Experience & Qualifications

* Minimum Bachelor’s degree from a recognised institution is required.
* A Bachelor’s degree or diploma in Hospitality Management, Hotel Management, Restaurant Management or a related field will be strongly preferred.
* Professional certification in Food & Beverage Service, Restaurant Operations, Hospitality Management or Staff Training will be considered an added advantage.
* Minimum 10 years of relevant experience in restaurant operations, front-of-house management or restaurant service management is required.
* Previous experience with a reputable restaurant or fine-dining restaurant is a must.
* Strong practical knowledge of professional restaurant service and table-setting standards.
* Must have proven experience in staff training and team development.
* Strong leadership, communication and problem-solving skills.
* Must be disciplined, organised and capable of managing restaurant operations under pressure.
* Good command of Urdu and English.
* Good computer skills with the ability to independently prepare operational reports, staff performance reports and training reports.

Required Skills

* Restaurant Operations Management
* Front-of-House Operations
* Staff Training & Development
* Restaurant Service Standards
* Table Setting & Service Sequence
* SOP Implementation
* Team Supervision
* Guest Service & Complaint Handling
* Staff Grooming & Discipline
* Shift Management
* Floor Management
* Operational Reporting
* Problem Solving
* Hospitality Management

Irrelevant applications that do not meet the job requirements will be rejected without review.

What We Are Looking For

We are looking for a hands-on restaurant operations professional, not someone who manages only from the office.

The selected candidate must be capable of being present on the restaurant floor, observing operations, demonstrating correct service techniques, training staff personally and ensuring that Poet’s operational and hospitality standards are followed every day.

Responsibilities

Manage and supervise all daily restaurant floor operations, ensuring smooth, efficient workflow and excellent guest experiences.
Lead, train, and develop a diverse team including waiters, captains, supervisors, and hosts to maintain professional service standards.
Conduct practical training sessions on service protocols such as professional table setting, service sequence, and guest interaction etiquette.
Perform pre-shift briefings and allocate responsibilities to staff, ensuring optimal deployment aligned with expected guest flow.
Enforce strict adherence to grooming, uniforms, personal hygiene, and professional behavior among all restaurant staff.
Maintain comprehensive knowledge of menu items, ingredients, and restaurant offerings across all staff members.
Oversee coordination between front-of-house personnel and kitchen to synchronize food delivery and service speed.
Monitor cleanliness, presentation, and maintenance of the dining area, service stations, and guest-facing sections continuously.
Implement and enforce standard operating procedures (SOPs), checklists, and operational standards to enhance service quality.
Supervise opening and closing restaurant protocols to guarantee operational readiness and compliance with policies.
Handle guest complaints promptly and professionally, resolving issues to maintain guest satisfaction and loyalty.
Observe and assess staff performance during service hours, identifying and addressing areas requiring improvement.
Plan and conduct ongoing refresher training and coaching to elevate team capabilities and service consistency.
Maintain discipline, attendance, and appropriate deployment of staff during shifts to optimize operational efficiency.
Manage inventory of restaurant service equipment including crockery, cutlery, glassware, and linens, reporting damages or shortages.
Coordinate staff scheduling and floor management to ensure adequate service coverage during regular and peak periods.
Maintain consistent service standards across daily operations, busy shifts, and special events or promotions.
Conduct routine operational inspections before, during, and after service to ensure compliance with standards and readiness.
Prepare daily operational reports for management highlighting service performance, staff behavior, guest feedback, and corrective actions.
Identify operational weaknesses and develop practical improvement plans aimed at elevating restaurant efficiency and guest satisfaction.