Restaurant Manager

The Restaurant Manager oversees the daily operations of the resort’s restaurant and dining areas, ensuring that guests enjoy an exceptional culinary and service experience that reflects the beauty, warmth, and authenticity of Wayanad.
The role involves leading the service team, maintaining high operational standards, and working closely with the culinary and beverage teams to deliver a seamless, memorable dining journey for every guest.

Key ResponsibilitiesOperations Management

• Supervise and coordinate all restaurant operations — breakfast, lunch, dinner, and special events.
• Ensure timely setup and cleanliness of dining areas according to resort and brand standards.
• Monitor food and beverage quality, presentation, and service consistency.
• Liaise closely with the kitchen and bar teams for smooth service coordination.
• Implement efficient reservation, seating, and table management systems.
• Ensure compliance with hygiene, safety, and sanitation regulations (FSSAI and internal SOPs).

Guest Experience

• Greet and interact with guests to ensure satisfaction and personalize their dining experience.
• Handle guest feedback, compliments, and complaints courteously and effectively.
• Anticipate special needs for VIPs, groups, or long-stay guests.
• Maintain a high level of product knowledge to recommend dishes, pairings, and local specialties.

Team Leadership

• Lead, train, and motivate the restaurant service team, including captains, stewards, and hostesses.
• Schedule shifts, assign duties, and ensure optimal manpower deployment.
• Conduct regular briefings and service training sessions to uphold resort standards.
• Foster a positive, guest-oriented culture within the team.

Financial & Administrative

• Monitor daily revenue, cover counts, and average check values.
• Assist in budgeting, cost control, and achieving departmental financial goals.
• Manage inventory of tableware, glassware, linen, and F&B supplies.
• Coordinate with purchasing for timely replenishment of materials.
• Prepare daily reports and participate in management meetings.

Marketing & Events

• Collaborate with management to plan and execute themed dinners, special events, and private dining experiences.
• Support promotions, menu launches, and guest-engagement initiatives.
• Ensure the restaurant ambiance, music, and service style align with the resort’s luxury positioning.

Qualifications & Experience

• Bachelor’s Degree / Diploma in Hotel or Restaurant Management.
• 5–7 years of experience in Food & Beverage service, with at least 2–3 years in a supervisory or managerial role.
• Experience in luxury resorts or fine-dining environments preferred.
• Strong communication and interpersonal skills in English and Malayalam; knowledge of Hindi or other languages is a plus.
• Proficiency in POS systems (IDS, Micros, or similar) and basic financial reporting.
• Knowledge of wine, mixology, and global as well as Kerala cuisine trends preferred.

Personal Attributes

• Warm, polished, and guest-centric personality.
• Strong leadership with hands-on operational focus.
• Attention to detail in service presentation, hygiene, and ambiance.
• Ability to train, inspire, and manage a diverse team.
• Calm and composed under pressure, with excellent problem-solving skills.

Compensation

• Salary: Competitive and commensurate with experience.
• Accommodation and meals provided at the resort.
• Performance-based incentives and benefits as per resort policy.

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹40,000.00 per month

Work Location: In person