Key Responsibilities
Oversee the complete day-to-day operations of the restaurant, ensuring smooth and efficient service.
Develop and implement manpower plans, including staffing requirements, shift scheduling, deployment, training, and performance management.
Lead menu engineering, including menu planning, pricing, contribution-margin analysis, product mix, and periodic menu optimization.
Monitor food cost, beverage cost, wastage, portion control, inventory, and stock levels to improve profitability and minimize losses.
Ensure high standards of food quality, hygiene, safety, customer service, and overall guest experience.
Drive sales, revenue, profitability, and operational KPIs, while identifying opportunities to improve business performance.
Manage procurement, vendor coordination, stock control, and ensure adherence to approved budgets and cost controls.




Handle customer feedback and complaints effectively and maintain robust service standards.
Ensure compliance with FSSAI, labour regulations, fire and safety requirements, and other applicable statutory standards.
Coordinate with the management on budgets, MIS reports, operational reviews, promotions, and business improvement initiatives.
Candidate Profile
Minimum 10 years of relevant experience in restaurant/hospitality operations, preferably with experience managing high-volume restaurants.
Strong knowledge of restaurant P&L;, food costing, menu engineering, inventory and wastage control.
Proven leadership and manpower management skills.
Strong commercial acumen, communication skills, and customer-service orientation.
Ability to manage multiple operational priorities and lead teams effectively.

📌 Restaurant Manager (Thrissur)
🏢 Boby Chemmanur International Group
📍 Thrissur