Restaurant Manager - South Indian Restaurant (50K Salary)

Company Description Basil Hotels & Hospitality Services is a Bengaluru-based hospitality group that has successfully operated hotels and food services for several decades. The company focuses on adapting to evolving customer preferences by embracing agility in all its ventures. Basil aims to offer gourmet South Indian food experiences as both everyday value meals and indulgent options through online brands and quick-serve outlets. The organization promotes a culture of growth and inclusion, encouraging individuals of all genders, ages, origins, and backgrounds to thrive. Team members are supported in pursuing their professional ambitions while contributing to innovative hospitality concepts.
Role Description The Restaurant Manager – South Indian Restaurant role is a full-time, on-site position based in Bengaluru with a salary of approximately 50K. The Restaurant Manager will oversee daily restaurant operations, including supervising staff, managing shifts, and ensuring smooth service during peak hours. Responsibilities include maintaining high standards of South Indian cuisine and beverage offerings, monitoring food quality, managing inventory, and coordinating with kitchen and service teams. The role involves handling guest interactions, resolving service issues, and driving customer satisfaction through attentive, personable service. The Restaurant Manager will also support hiring and training team members, implementing operational procedures, controlling costs, and meeting revenue and profitability goals.
Qualifications
Strong Customer Service and Customer Satisfaction skills to ensure a positive dining experience and handle guest feedback effectively.
Food & Beverage knowledge, particularly South Indian cuisine, to maintain menu quality, presentation standards, and hygiene compliance.
Hiring and team management capabilities, including interviewing, onboarding, training, and performance monitoring.
Clear and professional Communication skills for interacting with guests, staff, and management, and for coordinating daily operations.
Prior experience as a Restaurant Manager or Supervisor in the hospitality or food service industry, preferably in South Indian or regional cuisine.
Strong leadership, problem-solving, and organizational skills with the ability to work in a fast-paced, high-volume environment.
Knowledge of basic restaurant administration, including scheduling, inventory management, cost control, and compliance with safety and hygiene standards.
Diploma or degree in Hospitality Management, Hotel Administration, or a related field is preferred but not mandatory; equivalent experience is valued.

Work arrangement
No