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 strong 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.
- Solid 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.

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📌 Restaurant Manager - Thrissur
🏢 Boby Chemmanur International Group
📍 Thrissur