General Manager - Operations (FINE-DINE, RESTRO-BAR, FOOD BUSINESS)

General Manager – Hospitality / Restaurant Operations

Company: Goldstone Hospitality Brand: SOMARA Location: Lucknow, Uttar Pradesh Industry: Hospitality / Restaurants / Restro-Bar Department: Operations Employment Type: Full-Time Designation: General Manager – Restaurant Operations Experience: 8–15 Years Salary: Competitive / As per experience and suitability

About SOMARA

SOMARA is a premium all-day dining and restro-bar concept by Goldstone Hospitality, bringing together global cuisine, crafted beverages, premium ambience, music, events and distinctive hospitality experiences under one destination.

We are looking for an experienced and highly driven General Manager who can take complete ownership of the restaurant's day-to-day operations and commercial performance.

Key Responsibilities

1. Complete Operations

• Take overall responsibility for the smooth and efficient operation of SOMARA.
• Manage Front Office, Restaurant Service, Bar, Kitchen coordination, Housekeeping, Security and other operational functions.
• Establish and enforce SOPs, service standards and operational discipline.
• Ensure the restaurant consistently operates at premium hospitality standards.

2. Revenue & Business Performance

• Take ownership of sales, revenue, profitability and overall business performance.
• Drive daily, weekly and monthly revenue targets.
• Monitor table occupancy, average order value, covers, revenue per cover and peak-hour performance.
• Develop strategies to improve repeat business, guest retention and overall profitability.
• Work closely with the management team on pricing, promotions, events and revenue-generating opportunities.

3. Guest Experience

• Ensure exceptional guest service and hospitality at every touchpoint.
• Personally handle VIP guests, high-value customers and critical guest complaints.
• Develop a strong guest relationship and repeat-customer culture.
• Ensure service quality, ambience and hospitality remain consistent throughout operations.

4. Team Management

• Lead, train and manage the complete operational team.
• Coordinate with HR for recruitment, manpower planning, onboarding and performance management.
• Prepare staff deployment and shift schedules.
• Maintain discipline, grooming, attendance and professional conduct.
• Build a strong service-oriented team culture.
• Conduct regular team briefings and performance reviews.

5. Kitchen & Bar Coordination

• Work closely with the Executive Chef and Bar Manager to ensure smooth operations.
• Monitor food quality, presentation, consistency and service time.
• Ensure menu execution remains commercially viable.
• Monitor food cost, beverage cost, wastage and inventory.
• Coordinate between kitchen, bar and service teams during peak hours.

6. Cost & Inventory Control

• Control operational expenses without compromising guest experience.
• Monitor food cost, beverage cost, manpower cost and wastage.
• Ensure proper inventory management and stock controls.
• Implement systems for purchase, receiving, storage, issuing and consumption.
• Identify leakages and operational inefficiencies.

7. Events & Nightlife

• Take operational ownership of DJ nights, live performances, private events, corporate events and special occasions.
• Coordinate manpower, service, security, music, guest movement and event execution.
• Work with the marketing team to maximise revenue from events and special activations.

8. Sales & Marketing Coordination

• Work closely with the Marketing and Digital Marketing teams on campaigns, offers, influencer activations and events.
• Convert marketing footfall into actual revenue.
• Develop local corporate, premium customer and event clientele.
• Build relationships with corporates, event planners, hotels, influencers and high-value customers.

9. Compliance & Safety

• Ensure compliance with applicable F&B, hygiene, fire, labour, liquor and statutory requirements.
• Maintain high standards of food safety, hygiene and cleanliness.
• Coordinate with security and facility teams for guest and employee safety.
• Ensure proper opening and closing procedures.

10. Reporting & Management

• Prepare daily, weekly and monthly operational and financial reports.
• Present business performance, challenges and action plans to senior management.
• Analyse operational KPIs and implement corrective measures.
• Work directly with the management to achieve business and profitability objectives.

Candidate Profile

We are looking for a strong hospitality professional with hands-on restaurant leadership experience, preferably from premium/luxury restaurants, restro-bars, hotels, clubs or high-volume F&B destinations.

Required:

• 8–15 years of relevant hospitality/F&B experience.
• Minimum 3–5 years in a senior management/GM/Restaurant Manager/Operations Head role.
• Experience handling a premium restaurant, restro-bar or high-volume F&B operation.
• Strong understanding of restaurant P&L, revenue, food cost, beverage cost and manpower cost.
• Excellent leadership and team-management skills.
• Strong guest-handling and problem-solving abilities.
• Experience managing events, live music, DJ nights or nightlife operations will be an advantage.
• Strong communication and interpersonal skills.
• Comfortable working in rotational shifts, weekends and late evenings.
• Strong understanding of POS, inventory and restaurant management systems.

Preferred Background

Candidates from reputed:

Luxury Hotels | Premium Restaurants | Restro-Bars | High-End Cafés | Clubs | Hospitality Groups | Fine/Contemporary Dining | High-Volume F&B

will be preferred.

Key Skills

Restaurant Operations | Hospitality Management | F&B Operations | P&L Management | Revenue Management | Cost Control | Team Management | Guest Relations | Inventory Management | Food & Beverage | Restaurant Management | Event Management | Staff Training | SOP Implementation | Customer Experience

Why Join SOMARA?

• Opportunity to lead a new premium hospitality destination from its launch stage.
• Significant ownership of restaurant operations and business performance.
• Opportunity to build and lead a professional hospitality team.
• High-growth hospitality brand with plans for expansion.
• Direct exposure to senior management and business decision-making.

Important for Naukri

For this particular position, I would not make the title simply “General Manager.”

Use:

General Manager – Restaurant Operations | Premium Restro-Bar | SOMARA

This will attract candidates who understand that you're looking for a hands-on F&B operator, rather than a generic corporate General Manager.

Location: Lucknow Experience: 8–15 Years Industry: Hospitality / Restaurant / F&B Function: Operations / F&B Operations

Pay: ₹100,000.00 - ₹125,000.00 per month

Experience:

• Fine dining: 10 years (Preferred)

Work Location: In person

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