Restaurant Manager

Fuco Restaurants Pvt Ltd is seeking an experienced Restaurant Manager to lead its upscale dining operations with a dedicated team of 50 professionals. The Restaurant Manager will hold full operational responsibility for both Front of House and Back of House functions, ensuring that high culinary and service standards are met consistently. This role involves strategic oversight of daily operations, financial performance, guest satisfaction, staff development, and adherence to brand and regulatory policies. This leadership position requires managing a diverse, high-performing team, optimizing operational workflows, and enhancing guest experiences through effective staff management and superior service execution. The ideal candidate will have strong financial acumen, practical experience with restaurant management systems, and proven skills in fostering a collaborative workplace culture to drive retention and productivity.
Responsibilities

• Lead day-to-day operations across all restaurant departments including dining floor, kitchen, bar, and housekeeping to assure seamless coordination and service excellence.
• Conduct regular operational meetings such as daily shift briefings, weekly leadership discussions, and monthly performance reviews to evaluate goals, discuss challenges, and implement improvements.
• Maintain active presence during peak service hours to supervise staff, oversee guest interactions, and provide hands-on support for timely issue resolution.
• Ensure strict compliance with company operating procedures, brand standards, and local health, safety, and labor regulations at all times.
• Drive guest service quality by enforcing service standards related to timing, presentation, and customer interaction, and develop strategies to enhance guest satisfaction based on direct feedback and online reviews.
• Manage guest relationship initiatives including maintaining VIP guest databases, coordinating special event arrangements, and personally overseeing significant private dining experiences.
• Own restaurant financial health by increasing revenue, optimizing average check size, managing costs including food, beverage, and labor expenses, and achieving monthly profit and loss targets.
• Supervise daily sales tracking, cash handling, and point-of-sale system audits to ensure accuracy and control of financial transactions.
• Collaborate with supply chain and kitchen leadership to manage vendor relationships, negotiate cost-effective contracts, and monitor inventory levels for optimal stock management.
• Directly manage department heads across multiple functions, including Floor Managers, Executive Housekeeper, Maitre D', and Kitchen Leads, providing mentorship, performance evaluation, and professional development opportunities.
• Oversee manpower planning, recruitment processes, shift scheduling, and labor cost optimization to maintain operational efficiency while supporting employee well-being.
• Implement comprehensive staff onboarding, training programs, ongoing menu assessments, and service quality audits to maintain high standards and employee competency.
• Cultivate a positive work environment that promotes teamwork, accountability, and employee retention, while addressing staff concerns promptly and effectively.
• Audit and maintain operational hygiene standards and deep-clean schedules for both front and back of house areas to meet or exceed health and safety requirements.
• Manage preventative maintenance programs for all restaurant equipment, including kitchen machinery, HVAC systems, lighting, and dining furnishings to ensure uninterrupted operations.
• Conduct regular inventory audits for operational assets such as crockery, cutlery, glassware, uniforms, and linens, ensuring timely replenishment within allocated budgets.
• Track key performance indicators including financial metrics, guest satisfaction scores, operational audit results, and staff retention rates to evaluate and refine restaurant performance.