Restaurant Manager – Key Responsibility Areas (KRA)

1. Operational Management

• Ensure smooth daily operations of the restaurant.

• Maintain high standards of food quality, hygiene, and service.

• Oversee opening & closing procedures.

2. Team Management

• Supervise, train, and motivate staff across departments (kitchen, service, cashier, housekeeping).

• Prepare staff schedules and manage attendance.

• Handle conflict resolution and maintain discipline.

3. Customer Service

• Ensure exceptional guest experience and handle escalated complaints.

• Monitor guest feedback and take corrective actions.

• Maintain high hospitality standards.

4. Financial & Inventory Control

• Monitor daily sales, revenue, and expenses.

• Ensure cost control by minimizing wastage.

• Oversee inventory, stock management, and vendor coordination.

5. Compliance & Standards

• Ensure adherence to FSSAI, safety, and hygiene norms.

• Maintain company SOPs, brand image, and quality benchmarks.

6. Business Growth & Reporting

• Work with management to implement promotions and marketing activities.

• Analyze sales reports and suggest strategies for growth.

• Provide weekly and monthly reports to senior management.