Job Description
Job highlights
- Experience in restaurant management with skills in food safety compliance and cost control
- Manage daily restaurant operations, staff recruitment and training, customer service, sales targets, inventory control, event supervision, and ensure safety compliance
Role & responsibilities
1. Overall Restaurant Operations
- Take complete responsibility for daily restaurant operations.
- Ensure the restaurant opens and closes on time.
- Coordinate kitchen, service, cashiering, housekeeping and stewarding.
- Ensure smooth coordination between all departments.
- Maintain the standards and operating procedures established by management.
2. Staff Management
- Train and supervise restaurant employees.
- Prepare staff duty rosters and shift schedules.
- Allocate daily responsibilities.
- Monitor attendance, punctuality, grooming and discipline.
- Conduct daily briefings before each shift.
- Evaluate staff performance and identify training requirements.
- Handle staff grievances and workplace issues professionally.
3. Guest Service
- Ensure customers receive friendly, professional and prompt service.
- Monitor table service and customer experience.
- Handle customer complaints and resolve issues immediately.
- Obtain customer feedback and implement improvements.
- Maintain the restaurant's hospitality standards.
4. Food & Kitchen Coordination
- Coordinate closely with the Executive Chef/Head Chef.
- Ensure food quality, taste, portion size and presentation are consistent.
- Monitor food preparation and service timing.
- Ensure proper communication between Front of House and Kitchen.
- Monitor menu availability and 115 items.
- Ensure only approved recipes and portion standards are followed.
5. Food Safety & Hygiene
- Ensure strict compliance with FSSAI and food-safety requirements.
- Monitor personal hygiene and grooming of food handlers.
- Ensure proper food storage and temperature control.
- Prevent cross-contamination.
- Monitor cleaning and sanitation schedules.
- Ensure pest-control procedures are followed.
- Maintain required food-safety records.
6. Inventory & Purchasing
- Monitor daily consumption of food and operating supplies.
- Coordinate with the Purchase/Stores team.
- Check incoming goods for quality and quantity.
- Monitor stock levels and avoid overstocking.
- Minimize wastage, pilferage and unnecessary purchases.
- Ensure FIFO/FEFO stock rotation where applicable.
7. Cost Control
The Restaurant Manager should closely monitor:
- Food cost
- Labour cost
- Wastage
- Complimentary items
- Breakage
- Electricity and utility consumption
- Consumables
- Daily sales versus targets
The objective should be maximum customer satisfaction with controlled operating costs.
8. Cash & Sales Control
- Monitor daily sales.
- Verify POS transactions.
- Monitor cash, card and digital payments.
- Check discounts, voids, cancellations and complimentary bills.
- Ensure proper cash-handling procedures.
- Prepare/verify daily sales reports.
- Report discrepancies immediately to management.
9. Restaurant Presentation
- Ensure dining areas are clean and attractive.
- Check tables, chairs, crockery, cutlery and glassware.
- Monitor lighting, music, air-conditioning and ambience.
- Ensure staff grooming and uniforms meet company standards.
- Maintain the overall image of the Restaurant.
10. Maintenance & Safety
- Report equipment breakdowns immediately.
- Coordinate with maintenance/service providers.
- Ensure fire and emergency equipment is maintained.
- Monitor electrical, plumbing, refrigeration and kitchen equipment.
- Ensure staff understand emergency procedures.
11. Administration & Reporting
The Restaurant Manager should submit regular reports to management covering:
- Daily sales
- Customer footfall
- Average bill value
- Food cost
- Wastage
- Staff attendance
- Inventory
- Complaints
- Maintenance
- Operational issues
- Daily achievements and concerns
12. Marketing & Business Development
- Support restaurant promotions and special events.
- Encourage repeat customers.
- Develop relationships with regular customers and corporate clients.
- Support delivery, takeaway and catering business where applicable.
- Monitor competitor activities and market trends.
- Suggest new products, promotions and service improvements.
13. Opening-Team Responsibilities
- Staff recruitment and selection
- Staff training
- SOP implementation
- Pre-opening preparation
- Mock service/trial runs
- Menu testing
- Table setup
- Vendor coordination
- Inventory planning
- Equipment commissioning
- Hygiene setup
- Soft opening
- Grand opening coordination
- Establishing service standards from Day 1
WHY JOIN THE AL HABIB OPENING TEAM
Be a founding member of a new international hospitality brand entering the Chennai market
Help shape service standards, kitchen excellence and guest experience from day one , not inherit someone else's playbook
— Train and work within a Singapore-based hospitality framework, built on international quality and discipline
— Grow into senior and leadership roles as the brand expands early team members grow fastest
— Work alongside an experienced management team genuinely invested in your development
— Be part of a culture built on quality food, consistency, hygiene, teamwork and guest satisfaction
WHAT WE STAND FOR
Quality food, excellent taste and consistency • Professional, attentive service • Uncompromising food safety and hygiene • Guest satisfaction above all • Teamwork and discipline • International hospitality standards • Real career growth, not just a job