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