JOB DESCRIPTIONPositions: Restaurant Manager / Resort Operations Manager

Location: Kerala & Tamil Nadu

Department: Operations

Experience: Minimum 6 years of managerial experience

Industry: Hospitality / Restaurants / Resorts

About the Role

We are looking for experienced and result-oriented hospitality professionals to manage and oversee restaurant and resort operations. The ideal candidate will be responsible for ensuring smooth day-to-day operations, maintaining service standards, controlling costs, improving profitability, and leading high-performing teams.

The candidate should have strong operational expertise along with a practical understanding of food cost management, menu engineering, portion control, waste reduction, inventory management, and manpower productivity.

Key Responsibilities

Operations Management

- Manage and oversee daily restaurant/resort operations to ensure smooth and efficient functioning.
- Maintain high standards of service, guest experience, hygiene, and operational discipline.
- Develop and implement operational procedures and ensure compliance across departments.
- Monitor operational performance and identify areas for improvement.

Menu Engineering & Food Cost Management

- Analyse menu performance, sales mix, profitability, and contribution margins.
- Implement effective menu engineering strategies to improve revenue and profitability.
- Monitor food costs and identify opportunities for cost optimisation.
- Ensure proper portion control and adherence to standard recipes and serving specifications.

Waste Reduction & Inventory Control

- Implement effective systems to reduce food and operational wastage.
- Monitor inventory levels, stock movement, consumption, and variances.
- Work closely with kitchen and procurement teams to optimise purchasing and minimise unnecessary costs.
- Identify recurring wastage and implement corrective measures.

Manpower & Team Management

- Lead, motivate, and develop restaurant/resort teams.




- Plan manpower requirements and optimise employee productivity.
- Monitor staff performance and ensure adherence to operational standards.
- Conduct training and provide regular feedback to team members.
- Build a culture of accountability, discipline, and customer service.

Financial & Business Performance

- Monitor sales, costs, profitability, and key operational metrics.
- Prepare and review operational reports and performance indicators.
- Identify opportunities to increase revenue and improve margins.
- Ensure effective utilisation of resources and control operational expenses.

Guest Experience

- Ensure consistently high standards of guest service.
- Handle customer feedback, complaints, and service recovery effectively.
- Monitor guest satisfaction and implement measures to improve the overall experience.

Required Qualifications & Skills
- Minimum 6 years of managerial experience in restaurant, resort, hotel, or hospitality operations.
- Strong practical knowledge of restaurant/resort operations.
- Good understanding of Menu Engineering, Food Costing, and Menu Performance Analysis .
- Strong knowledge of Portion Management and Standard Recipe Control .
- Proven experience in Food Waste Reduction and Cost Optimisation .
- Knowledge of inventory management, procurement, stock control, and variance analysis.
- Strong manpower planning and team leadership skills.
- Excellent communication, coordination, and problem-solving abilities.
- Ability to work in a rapid-paced hospitality environment.
- Fluency in the relevant local language is essential.
- Good working knowledge of English is preferred.

Preferred Candidate Profile Candidates with experience in high-volume restaurants, premium restaurants, resorts, hotels, multi-outlet operations, or F&B-led; hospitality businesses will be preferred.

- The ideal candidate should be commercially aware, operationally strong, detail-oriented, and capable of balancing guest experience, team performance, cost control, and profitability .

📌 Restaurant Manager - Kerala
🏢 Boche Tea
📍 Kerala