Job Description

Roles & Responsibilities

• Oversee daily operations of the Kerala restaurant, ensuring seamless service from kitchen to table and maintaining the authentic culinary experience.
• Manage inventory and procurement of fresh, high-quality ingredients specific to Kerala cuisine, optimizing stock levels and minimizing waste.
• Lead, train, and mentor kitchen and front-of-house staff, fostering a positive work environment and ensuring adherence to Kerala food safety standards.
• Develop and implement innovative marketing strategies and promotions to attract and retain customers, highlighting unique aspects of Kerala cuisine.

Desired Candidate Profile

• Minimum of a Bachelor's degree in Hospitality Management, Business Administration, or a related field; culinary degree with strong management experience is also valued.
• Proven track record of at least 5-7 years in restaurant management, with a significant portion spent in or demonstrating deep understanding of South Indian, specifically Kerala, cuisine.
• Possession of relevant certifications in food safety (e.g., ServSafe) and a strong understanding of Kerala's local health regulations.
• Demonstrated expertise in managing food and beverage costs, inventory control, and staff scheduling within a high-volume restaurant setting
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