Restaurant Manager

The Restaurant Manager is responsible for the overall management and smooth operation of the resort’s restaurant(s), ensuring exceptional guest experience, efficient service delivery, high food quality standards, cost control, and team leadership in line with Mountain Shadows Resorts’ luxury hospitality standards.

Key ResponsibilitiesOperations & Guest Experience

• Oversee day-to-day restaurant operations including breakfast, lunch, dinner, and special dining experiences.
• Ensure excellent guest service, handle guest feedback and complaints professionally, and resolve issues promptly.
• Maintain high standards of cleanliness, hygiene, and ambiance across dining areas.
• Coordinate with kitchen team to ensure timely service and consistent food quality.
• Monitor table turnover, reservations, and seating efficiency during peak hours.

Staff Management

• Recruit, train, schedule, and supervise restaurant staff (captains, servers, stewards).
• Conduct regular training on service standards, menu knowledge, upselling, and guest handling.
• Evaluate staff performance and recommend incentives or disciplinary actions when required.
• Foster a positive team culture with strong focus on professionalism and guest satisfaction.

Financial & Inventory Control

• Control food & beverage costs, minimize wastage, and improve profitability.
• Monitor daily sales, average check value, and revenue performance.
• Manage inventory of beverages, crockery, cutlery, linen, and restaurant supplies.
• Coordinate with accounts for billing accuracy, cash handling, and reconciliation.

Menu & Service Development

• Assist in menu planning, pricing, and seasonal offerings in coordination with the Executive Chef.
• Introduce special promotions, theme dinners, and local cuisine experiences.
• Ensure accurate menu presentation and communication to service staff.
• Promote upselling of beverages, desserts, and specialty items.

Compliance & Safety

• Ensure compliance with FSSAI, local health, hygiene, and safety regulations.
• Maintain proper documentation and SOP adherence.
• Ensure food safety practices and staff hygiene standards are followed strictly.

Coordination & Reporting

• Coordinate with front office, housekeeping, and events team for guest requirements and group bookings.
• Prepare daily, weekly, and monthly operational reports.
• Support banquet, event, and outdoor dining operations as required.

Qualifications & Experience

• Diploma/Degree in Hotel Management or Hospitality preferred.
• 5–8 years experience in restaurant operations, preferably in a resort or luxury hotel.
• Strong knowledge of food & beverage service standards.
• Experience in managing multi-cuisine or resort dining is an advantage.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent communication skills in English & Malayalam (Hindi is an added advantage).
• Guest-focused mindset with problem-solving ability.
• Good understanding of cost control and restaurant KPIs.
• Ability to work flexible shifts, weekends, and holidays.

Preferred Attributes

• Experience in hill station or nature resort environments.
• Knowledge of local Kerala cuisine and international service styles.
• Calm under pressure and capable of managing peak season volumes.

Compensation & Benefits

• Competitive salary (commensurate with experience)
• Accommodation / meals (as per resort policy)
• Service charge / incentives (if applicable)
• Career growth opportunities within the resort group

Job Types: Full-time, Permanent

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

Work Location: In person