Restaurant Manager

Q COLLECTIVE · India

Job Title: Restaurant Manager

Location: Mumbai

Company: The Quorum

Reports To: F&B Manager

Position Overview

The Restaurant Manager is responsible for leading the day-to-day operations of the club’s dining spaces, ensuring exceptional service, smooth coordination across departments, and strong team performance. This role focuses on guest satisfaction, team training, service standards, and operational efficiency. The ideal candidate is detail-oriented, people-focused, and thrives in a premium hospitality environment.

Key Responsibilities

1. People & Service Leadership

• Lead, train, and supervise the restaurant service team to ensure consistent delivery of high standards
• Build a culture of hospitality, professionalism, and accountability on the floor
• Conduct regular team briefings, service refreshers, and performance evaluations
• Support team morale and resolve conflicts with empathy and discretion
• Coordinate closely with culinary and bar teams for seamless guest service

2. Daily Operations

• Oversee pre-service checks, table settings, reservation flows, and guest seating plans
• Ensure adherence to SOPs for order taking, billing, and guest handling
• Monitor cleanliness, ambience, music, and lighting in dining areas
• Manage floor presence during peak hours, engaging with guests and resolving concerns in real time
• Maintain service logs and feedback records for continuous improvement

3. Guest Experience & Feedback

• Ensure personalized and attentive service for members and guests
• Handle special requests, dietary preferences, and VIP guests with discretion
• Capture and escalate feedback for necessary follow-up or resolution
• Collaborate with the Private Hire and Events teams for F&B service at private hires and club programming

4. Reporting & Compliance

• Ensure accurate billing, DSR entries, and reconciliation with POS systems
• Adhere to hygiene and safety standards under FSSAI and internal policies

Skills & Qualifications

• Degree or diploma in Hospitality Management or related field
• 5–7 years of experience in restaurant operations, preferably in luxury or premium hospitality
• Strong leadership, team management, and interpersonal skills
• Excellent communication and problem-solving abilities
• Familiarity with POS systems and inventory management tools
• Working knowledge of FSSAI standards and guest service protocols