Title: Restaurant Manager

7 Jul 2025

Business Unit: Taj City Centre, Gurugram

Department: Food & Beverage

Description:

About IHCL

The Indian Hotels Company Limited (IHCL) is one of South Asia’s largest and most iconic hospitality companies, proudly part of the Tata Group. Established in 1903 with the opening of The Taj Mahal Palace in Mumbai, IHCL has grown into a global brand synonymous with luxury, service excellence, and Indian heritage.

Careers at IHCL

A career at IHCL is more than just a job—it's an opportunity to be part of a legacy of excellence, hospitality, and innovation. As one of India’s most respected and iconic hospitality brands, IHCL offers a dynamic and inclusive work environment where passion, growth, and learning are at the core of every journey.

Job Objective

To effectively manage restaurant operations, upsell services, manage customer relations and ensure the restaurant meets its targets in terms of revenues and expenditures with the objective of exceeding customer expectations and achieving greater profitability within the limits of legal requirements and operating budgets.

Essential Job Tasks

Review the reservations of the day, VIPs dining in, any occasions being celebrated, guest preferences – food, seating, allergens, etc. on daily basis.
Conduct an analysis of menu engineering and identify the fast and slow moving items and recommend alterations.
Regularly update the beverages list and come up with promotional menus post studying the competitive market and understanding the shift in consumption patterns.
Ensuring the team is aware of hotel occupancy, groups and VIPs staying in-house, and briefing them on customer influx for different meal periods.
Oversee the restaurant’s dining area, supervise the service and ensure it happens according to the operating standards and procedures as laid down by the organization
Identify the areas of training required by analyzing data from guest feedback, associate feedback, SOPs and brand standards not actioned. Incorporate the data analyzed to

make monthly training calendar.

Maintain the cost of the restaurant and strive for meeting the budgets for sale, number of covers, brunch, APC, etc. on daily monthly and yearly basis.
Analyze guest feedback and resolve their queries.
Conduct research on guest database, identify key customers, study preferences and ensure all preferences are met. Build a strong customer base with the regular guests.
Plans a menu along with head chef; estimate food cost and profits.
Monitors cost by reviewing portion control; minimizing waste; ensuring high quality of preparation.
Avoids legal challenges by conforming to the regulations of the excise and State.
Maximizes bar profitability by ensuring liquor control; monitoring accuracy of taxes and charges.
- Publicizes the restaurant by designing promotional events; inviting food editors to review the restaurant; encouraging local businesses to hold social events at the restaurant.

Areas of Responsibility

Supervise and exercise control over indenting supplies, liquor, linen, cutlery, crockery and glassware along with breakage control.
Conduct internal audits periodically and keep in consonance with audits like TPAM, LQA, HACCP or any other as deemed by the organization.
Coordinate with housekeeping and the maintenance department with regards to the upkeep of restaurants equipment and assets.
In addition to the above-mentioned duties and job functions, any other assignment given by the management within the scope of job.
Adherence to the Tata code of conduct, safety policies and values of the organization as defined.

Required Qualifications

Work Experience

7-8 Years

Languages Needed in Position

Key Interfaces- External

Key Interfaces- Internal

Behavioural Competencies

Process Excellence

Result Orientation

Collaborative Engagement

Change Championship

Growth Mindset

Talent Enrichment

Guest Centricity

Personal Effectiveness