Job Details

• Plan, organize, direct, control and evaluate daily restaurant and catering operations.
• Maintain the restaurant’s standards for authentic Kerala cuisine, food quality, presentation and customer service.
• Establish operational procedures and service standards.
• Recruit, train, schedule, supervise and evaluate restaurant employees.
• Assign duties and monitor employee performance.
• Ensure adequate staffing for regular service, peak periods, catering orders and special events.
• Coordinate kitchen and front-of-house operations to ensure efficient and timely service.
• Respond to customer concerns and resolve service-related issues.
• Control inventory and arrange the ordering of food, beverages, spices, ingredients, supplies and equipment.
• Work with cooks and suppliers to ensure the consistent availability and quality of ingredients used in Kerala and South Indian dishes.
• Negotiate with suppliers and monitor deliveries, pricing and product quality.
• Develop and monitor operating budgets, labour costs, food costs and other expenses.
• Review sales, inventory, payroll and operational records.
• Modify service procedures, menu pricing or operating practices when required to meet budget and business objectives.
• Ensure compliance with food-safety, sanitation, occupational health and safety, liquor-licensing and employment requirements.
• Coordinate dine-in, takeout, delivery and Kerala catering operations.
• Participate in marketing, promotions and community initiatives to increase sales and customer satisfaction.
• Maintain accurate operational, financial and employee records.

Job Description