Restaurant General Manager

People Combine Hospitality LLP is actively expanding its fast\-casual and fine\-dining footprint across Telangana, specializing in **high\-volume restaurant operations**. This job description targets an operational leader capable of managing high\-turnover dining spaces, optimizing strict cost structures, and ensuring absolute adherence to FSSAI standards.

Job Title: Restaurant General Manager (RGM) / Business Unit Head

• *Company:** People Combine Hospitality LLP
• *Location:** Hyderabad, Chityala Telangana (Full\-time, On\-site)
• *Reports To:** Regional Operations Head / Directors

Role ObjectiveThe Restaurant General Manager will own end\-to\-end operations for high\-volume outlets. This leader is fully accountable for the unit’s P\&L performance, Front\-of\-House (FOH) and Back\-of\-House (BOH) coordination, cost optimization, and team development while scaling up new branch locations.

• *Key Responsibilities**

1\. Daily Operations \& Guest Experience

• **Service Flow**: Supervise daily FOH and BOH operations to ensure fast, efficient table and ticket turnaround times.
• **Quality Assurance**: Audit food execution, taste uniformity, and portion controls alongside the kitchen crew.
• **Guest Relations**: Respond to customer feedback and resolve escalations quickly to protect brand reputation.
• **Logistics**: Control shift scheduling and staff rosters to align labor with peak revenue windows.

2\. Financial Management \& Cost Controls

• **P\&L Ownership**: Monitor daily revenues, manage operating expenses, and hit budgeted monthly profitability targets.
• **Waste \& Inventory**: Perform regular stock audits to minimize kitchen waste and prevent product shrinkage.
• **Supply Chain**: Manage third\-party vendors and local logistics to ensure unbroken ingredient pipelines.

3\. Compliance, Health \& Safety

• **Regulatory Checks**: Enforce total compliance with FSSAI regulations, health codes, and local municipality licensing laws.
• **Sanitation Audits**: Maintain strict cleaning routines across the facility, ensuring absolute workspace hygiene.

4\. Team Leadership \& Talent Pipeline

• **Recruitment**: Collaborate with HR to source, interview, and onboard frontline service and kitchen staff.
• **Mentorship**: Coach supervisors and line employees on standardized customer service techniques.

• *Requirements \& Skills Industry Background (Mandatory Constraint)**

• **Chain Restaurant Profile**: Candidates must come strictly from a recognized, high\-volume restaurant chain. **Profiling from independent single properties, lounges, hotels, or stand\-alone bars will not be evaluated.**

Experience \& Tech Literacy

• **Tenure**: Minimum 3 to 5\+ years of active experience as a Restaurant Manager or Unit Head.
• **Platform Skills**: Highly proficient with modern POS software, inventory management systems, and Microsoft Office.
• **Language**: Fluent communication in English; functional knowledge of Telugu or Hindi is highly valued.

Education

• **Degree**: Bachelor's degree in Hotel Management, Business Administration, or an equivalent hospitality stream.

Compensation \& Perks

• **Salary**: Competitive packages based on current market scales and experience brackets.
• **Benefits**: Duty meals, Annual Leaves and great work environment

Pay: ₹60,000\.00 \- ₹80,000\.00 per month

Benefits

• Food provided
• Provident Fund

Work Location: In person