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hotel Cordial Sopanam

Key Responsibilities for a Restaurant Manager<ul><li>Operational Management</li><li>Oversee day-to-day operations of both the restaurant and the banquet/event spaces.</li><li>Ensure that service standards, guest experience, and operational efficiencies are maintained at high levels.</li><li>Coordinate with kitchen and culinary teams to plan menus for both regular dining and special events.</li><li>Manage set-up and breakdown for events (banquets), ensuring correct layout, decor, and technical logistics.</li><li>Financial Management &amp; Budgeting</li><li>Prepare and manage budgets for food &amp; beverage operations (restaurant) and banquet events.</li><li>Track revenue from both restaurant sales and banquet bookings; analyze profitability.</li><li>Control costs: labor cost, food cost, beverage cost, and other operational costs.</li><li>Optimize resource utilization: equipment, linen, cutlery, glassware, banquet furniture, etc.</li><li>Oversee inventory management: china, glass, cutlery, linen, props; replenish and maintain inventory. hotelandrestaurantacademy.com+2VelvetJobs+2</li><li>Sales &amp; Event Coordination</li><li>Work with the sales team to convert banquet leads into confirmed bookings.</li><li>Act as a liaison between clients (wedding/corporate) and internal teams (sales, kitchen, service, house-keeping) to finalize event details.</li><li>Participate in menu planning, cost estimation, and contract finalization for events.</li><li>Ensure accurate and timely documentation: Banquet Event Orders (BEO), function sheets, billing, etc. hotelandrestaurantacademy.com+1</li><li>Follow-up after events (function critique) to gather feedback and improve future service. hotelandrestaurantacademy.com</li><li>Staff Management &amp; Leadership</li><li>Recruit, train, and supervise staff for restaurant and banquet operations (waiters, captains, service staff). VelvetJobs</li><li>Create staff schedules, ensuring adequate staffing for restaurant shifts and event days.</li><li>Conduct regular department meetings, performance appraisals, and coaching. careers.marriott.com</li><li>Enforce and maintain high standards of grooming, hygiene, and service behavior. hotelandrestaurantacademy.com</li><li>Provide leadership during events&mdash;managing service flow, staff deployment, and addressing any on-site issues.</li><li>Guest Satisfaction &amp; Service Quality</li><li>Ensure superior customer service for both walk-in restaurant patrons and banquet clients.</li><li>Handle guest feedback, complaints, and special requests in a professional manner.</li><li>Monitor guest satisfaction through direct interaction, post-event feedback, or comment cards. careers.marriott.com</li><li>Empower staff to deliver personalized and memorable experiences.</li><li>Compliance &amp; Risk Management</li><li>Ensure adherence to food safety and hygiene standards in both restaurant and banquet operations. careers.marriott.com</li><li>Oversee compliance with relevant laws (e.g., alcohol regulations, local licensing) during events. careers.marriott.com</li><li>Manage asset protection: care for banquet equipment, furniture, glassware, etc.</li><li>Administrative Tasks</li><li>Maintain operational records: inventory, labor hours, food/bev cost, revenue. hotelandrestaurantacademy.com</li><li>Prepare weekly or monthly forecasts, payroll inputs, and budget sheets. hotelandrestaurantacademy.com</li><li>Handle billing, gratuity distribution, and financial settlements post-event.</li><li>Develop and maintain standard operating procedures (SOPs) for both restaurant and banquet departments. hotelandrestaurantacademy.com</li><li>Coordination with Other Departments</li><li>Liaise closely with the kitchen/culinary team for menu design, food preparation timelines, and staffing.</li><li>Work with Sales &amp; Marketing to promote banquet/event offerings.</li><li>Coordinate with Housekeeping, Engineering, and Maintenance for event logistics (cleaning, setup, breakdown, technical needs).</li><li>Training &amp; Development</li><li>Identify training needs in the team: service techniques, upselling, customer interaction, event flow.</li><li>Organize training programs to improve service standards and efficiency.</li><li>Encourage continuous improvement and innovation in banquet presentation, event design, and restaurant offerings.</li><li>Strategic Planning &amp; Growth</li><li>Develop strategies to maximize banquet bookings (weddings, corporate) and increase restaurant footfall.</li><li>Analyze market trends, competitor offerings, and customer preferences to suggest service enhancements.</li><li>Propose promotional packages, event themes, and F&amp;B offerings aligned with the hotel&rsquo;s brand and target segments.</li></ul>Skills &amp; Qualifications<ul><li>Degree or Diploma in Hotel Management, Hospitality, or similar field. Uttarakhand Open University</li><li>Several years of experience in food &amp; beverage management, especially in banquets/events.</li><li>Strong leadership, communication, and interpersonal skills.</li><li>Good financial acumen: budgeting, cost control, profitability analysis.</li><li>Excellent organizational skills&mdash;able to manage multiple events and restaurant operations simultaneously.</li><li>Knowledge of hospitality software (PMS, POS, banquet/event management tools).</li><li>Customer service orientation and problem-solving mindset.</li></ul>Job Type: Full-timePay: &#8377;25,000.00 - &#8377;30,000.00 per monthBenefits:<ul><li>Food provided</li></ul>Work Location: In person

Restaurant Manager

Join hotel Cordial Sopanam and explore 1   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

hotel Cordial Sopanam

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Restaurant Manager