Vangard is a renowned multi chain restaurant group with its presence in Mumbai, Bangalore, Kochi and Pune known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. CDP / DCDP / Sous Chef / Head Chef / Chef etc having more than 5 years experience in Indian / South Indian / Chinese as CDP or above can apply Summary of Position: CDP role is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of Kerala Cafe outlet in Vasai, Mumbai. Responsible for supervising all kitchen functions including food preparation and maintenance of quality standards; sanitation and cleanliness Prepare and cook dishes Present dishes to customers Supervise junior chefs Ensure food hygiene and safety standards are followed Monitor portion and waste control Help develop new dishes and menus Clean and sanitize their work area Store unused food in the correct place Ensure food quality and freshness Other duties Assist the head and sous chef Implement recommendations from senior chefs Ensure a safe and friendly working environment Operate kitchen equipment Report any damaged equipment Follow food preservation techniques Skills and qualities Self-motivation Ability to learn and interpret recipes and manuals Ability to communicate with colleagues and managers Punctuality Honesty Ability to take criticism positively Salary - 35000/- Plus Immediate Joining Job Types: Full-time, Permanent Pay: Up to ₹35,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person Application Deadline: 30/06/2025 Expected Start Date: 20/06/2025
Outlet Head Chef Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guestsatisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menuitems, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business. Personally responsible for hygiene, safetyand correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Sous Chef and Executive chef on the daily requirements, functionsand also about any last minute events. Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. Education: Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Experience: At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role. Job Type: Full-time Pay: Up to ₹35,000.00 per month Benefits: Food provided
Outlet CDP Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guestsatisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menuitems, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business. Personally responsible for hygiene, safetyand correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Sous Chef and Executive chef on the daily requirements, functionsand also about any last minute events. Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. Education: Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Experience: At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role. Head Chef/ Sous Chef/ DCDP/ Sr. CDP Can also apply. To know about company please visit www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Food provided Work Location: In person
Outlet CDP Duties and Responsibilities: This is a Kerala Cuisine Restaurant The position requires the chef to lead a team of 10 - 15 members Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality setby the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guestsatisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menuitems, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business. Personally responsible for hygiene, safetyand correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Sous Chef and Executive chef on the daily requirements, functionsand also about any last minute events. Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites: A high standard of spoken and written English. Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. Education: Hotel Management Graduate or Culinary Degree with minimum 3 years certification. Experience: At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role. Head Chef/ Sous Chef/ DCDP/ Sr. CDP Can also apply. To know about company please visit www.keralacafe.co Job Type: Full-time Pay: Up to ₹45,000.00 per month Benefits: Food provided Work Location: In person
Vangard Hospitality is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic brands like Kerala cafe and Kaapi Queen, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. It has multiple brands under its belt Role and Responsibilities: The primary role is to operate the central phone (on call support) for a chain of restaurants, manage the booking and reservation process efficiently and handle guest feedback professionally ensuring a positive dining experience for guests and contributing to the overall success of the restaurant chain. Reservation Management: Handle incoming reservation requests via phone calls in a professional and efficient manner. Guest Inquiries: Provide information about the restaurant, outlet locations, available dining times, and any special arrangements or events when asked by guests. Reservation Confirmation : Confirm reservations with the specific outlets for the guests, reiterating the date, time, and any specific requests. Ensure accuracy in recording reservation details. Once a reservation is made, send a confirmation to the guest. Waitlist Management: Maintain a waitlist for waitlist guests in consultation with the outlets during peak hours, optimizing seating and table assignments. Issue Resolution: Assist in resolving issues or requests related to reservations, such as changing reservation times or accommodating special needs. Reservation System: Utilize the restaurant's reservation management system to book tables, check availability, and update reservation records. Cancellations: Manage reservation cancellations and communicate any cancellation policies to guests, especially in case of no-shows or late cancellations Communication: Foster clear communication between reservation staff and the restaurant's front-of-house team to ensure a smooth transition of guests to their tables. Double-Booking Prevention: Use your reservation system to prevent double-bookings or overbooking tables, which can lead to guest dissatisfaction. Customer Inquiries: Provide accurate information and assistance to customers' inquiries, concerns, and requests, addressing their questions and resolving issues. Reservation Records: Maintain detailed records of reservations, including guest information, booking times, and special requests. Feedback Collection: Make outbound calls to guests and encourage feedback from guests regarding their dining experience and update & maintain feedback records efficiently Qualifications: Graduate with fluency in English Previous experience in customer service or reservation management is often preferred. Strong communication skills, both verbal and written. Proficiency with reservation management software and computer systems. Excellent organizational skills and attention to detail. Ability to handle a high volume of phone calls during peak reservation times. Knowledge of the restaurant's menu, services, and reservation policies. Flexibility to work evenings, weekends, and holidays. Strong problem-solving abilities and the ability to handle difficult or irate customers with patience and professionalism. A customer-focused mindset and commitment to providing exceptional service. Job Types: Full-time, Fresher Pay: Up to ₹18,000.00 per month Benefits: Provident Fund Work Location: In person
Vangard Hospitality is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic brands like Kerala cafe and Kaapi Queen, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. It has multiple brands under its belt Role and Responsibilities: The primary role is to operate the central phone (on call support) for a chain of restaurants, manage the booking and reservation process efficiently and handle guest feedback professionally ensuring a positive dining experience for guests and contributing to the overall success of the restaurant chain. Reservation Management: Handle incoming reservation requests via phone calls in a professional and efficient manner. Guest Inquiries: Provide information about the restaurant, outlet locations, available dining times, and any special arrangements or events when asked by guests. Reservation Confirmation : Confirm reservations with the specific outlets for the guests, reiterating the date, time, and any specific requests. Ensure accuracy in recording reservation details. Once a reservation is made, send a confirmation to the guest. Waitlist Management: Maintain a waitlist for waitlist guests in consultation with the outlets during peak hours, optimizing seating and table assignments. Issue Resolution: Assist in resolving issues or requests related to reservations, such as changing reservation times or accommodating special needs. Reservation System: Utilize the restaurant's reservation management system to book tables, check availability, and update reservation records. Cancellations: Manage reservation cancellations and communicate any cancellation policies to guests, especially in case of no-shows or late cancellations Communication: Foster clear communication between reservation staff and the restaurant's front-of-house team to ensure a smooth transition of guests to their tables. Double-Booking Prevention: Use your reservation system to prevent double-bookings or overbooking tables, which can lead to guest dissatisfaction. Customer Inquiries: Provide accurate information and assistance to customers' inquiries, concerns, and requests, addressing their questions and resolving issues. Reservation Records: Maintain detailed records of reservations, including guest information, booking times, and special requests. Feedback Collection: Make outbound calls to guests and encourage feedback from guests regarding their dining experience and update & maintain feedback records efficiently Qualifications: Graduate with fluency in English Previous experience in customer service or reservation management is often preferred. Strong communication skills, both verbal and written. Proficiency with reservation management software and computer systems. Excellent organizational skills and attention to detail. Ability to handle a high volume of phone calls during peak reservation times. Knowledge of the restaurant's menu, services, and reservation policies. Flexibility to work evenings, weekends, and holidays. Strong problem-solving abilities and the ability to handle difficult or irate customers with patience and professionalism. A customer-focused mindset and commitment to providing exceptional service. Job Types: Full-time, Fresher Pay: Up to ₹18,000.00 per month Benefits: Provident Fund Work Location: In person
As a Restaurant Manager at Kerala Cafe's Kalyani Nagar outlet in Pune, you will play a crucial role in overseeing the daily operations to ensure excellent customer service and high food quality. Your responsibilities will include leading both front-of-house and back-of-house teams, handling team conflicts, streamlining operations, hiring and onboarding new employees, measuring guest satisfaction, managing inventory and finance, and enforcing safety protocols. Key Responsibilities: - Leading front-of-house and back-of-house teams - Handling team conflicts - Streamlining operations - Hiring and onboarding new employees (Assigned Levels) - Ensuring and measuring guest satisfaction - Managing inventory - Managing finance - Enforcing safety protocol Desired Qualifications: - Ability to resolve conflicts calmly - Experience working with a bookkeeper - Leadership skills - Customer service skills - Previous hiring experience - Front-of-house experience is a plus - Negotiating contracts with vendors - Ability to work well under pressure - Excellent communication skills - Ability to present innovative ideas to the company management If you have experience in Food and Beverage (F&B) management, Assistant Restaurant Manager, or Operation Manager roles, we encourage you to apply for this full-time, permanent position with a CTC of 45000/-. The benefits include cell phone reimbursement and provided meals. The expected start date for this in-person role is 25/09/2025. Visit www.keralacafe.co to learn more about our company.,
Vangard Hospitality is a renowned multi chain restaurant group with its presence in Mumbai and Pune known for its authentic brands like Kerala cafe and Kaapi Queen, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. It has multiple brands under its belt Role and Responsibilities: The primary role is to operate the central phone (on call support) for a chain of restaurants, manage the booking and reservation process efficiently and handle guest feedback professionally ensuring a positive dining experience for guests and contributing to the overall success of the restaurant chain. Reservation Management: Handle incoming reservation requests via phone calls in a professional and efficient manner. Guest Inquiries: Provide information about the restaurant, outlet locations, available dining times, and any special arrangements or events when asked by guests. Reservation Confirmation : Confirm reservations with the specific outlets for the guests, reiterating the date, time, and any specific requests. Ensure accuracy in recording reservation details. Once a reservation is made, send a confirmation to the guest. Waitlist Management: Maintain a waitlist for waitlist guests in consultation with the outlets during peak hours, optimizing seating and table assignments. Issue Resolution: Assist in resolving issues or requests related to reservations, such as changing reservation times or accommodating special needs. Reservation System: Utilize the restaurant's reservation management system to book tables, check availability, and update reservation records. Cancellations: Manage reservation cancellations and communicate any cancellation policies to guests, especially in case of no-shows or late cancellations Communication: Foster clear communication between reservation staff and the restaurant's front-of-house team to ensure a smooth transition of guests to their tables. Double-Booking Prevention: Use your reservation system to prevent double-bookings or overbooking tables, which can lead to guest dissatisfaction. Customer Inquiries: Provide accurate information and assistance to customers' inquiries, concerns, and requests, addressing their questions and resolving issues. Reservation Records: Maintain detailed records of reservations, including guest information, booking times, and special requests. Feedback Collection: Make outbound calls to guests and encourage feedback from guests regarding their dining experience and update & maintain feedback records efficiently Qualifications: Graduate with fluency in English Previous experience in customer service or reservation management is often preferred. Strong communication skills, both verbal and written. Proficiency with reservation management software and computer systems. Excellent organizational skills and attention to detail. Ability to handle a high volume of phone calls during peak reservation times. Knowledge of the restaurant's menu, services, and reservation policies. Flexibility to work evenings, weekends, and holidays. Strong problem-solving abilities and the ability to handle difficult or irate customers with patience and professionalism. A customer-focused mindset and commitment to providing exceptional service. Job Types: Full-time, Fresher Pay: Up to ₹18,000.00 per month Benefits: Provident Fund Work Location: In person
Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai , Pune , Kochi & Bangalore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Job Description - Restaurant Manager: We are seeking a skilled and dynamic Restaurant Manager to oversee the operations of one of the Kerala Cafe outlets in Mumbai. In this role, you will be responsible for managing the daily activities of the restaurant, ensuring excellent customer service, maintaining high food quality, and leading a team of dedicated staff members. The Restaurant Manager leads the front-of-house and back-of-house teams and serves as the liaison between the restaurant’s staff and management. The role of a restaurant manager requires back-office work, as well as customer-facing interactions. Restaurant Manager Responsibilities : Leading front-of-house and back-of-house teams Handling team conflicts Streamlining operations Hiring and onboarding new employees (Assigned Levels) Ensuring and measuring guest satisfaction Managing inventory Managing finance Enforcing safety protocol Desired Skills : Ability to resolve conflicts calmly Experience working with a bookkeeper Leadership skills Customer service skills Previous hiring experience Front-of-house experience is a plus Negotiating contracts with vendors Ability to work well under pressure Excellent communication skills Ability to present innovative ideas to the company management. To know more about the company kindly visit our website www.keralacafe.co Candidates with experience in Food and Beverage (F&B) management/ Assistant Restaurant Manager/ Operation Manager are also encouraged to apply. Please share your resume on *9975333941* Job Types: Full-time, Permanent Pay: Up to ₹45,000.00 per month Benefits: Cell phone reimbursement Food provided Work Location: In person
Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai, Pune , Kerala & Bangalore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. Job Description - Restaurant Manager: We are seeking a skilled and dynamic Restaurant Manager to oversee the operations of one of the Kerala Cafe outlets in Mumbai. In this role, you will be responsible for managing the daily activities of the restaurant, ensuring excellent customer service, maintaining high food quality, and leading a team of dedicated staff members. The Restaurant Manager leads the front-of-house and back-of-house teams and serves as the liaison between the restaurant’s staff and management. The role of a restaurant manager requires back-office work, as well as customer-facing interactions. Restaurant Manager Responsibilities : Leading front-of-house and back-of-house teams Handling team conflicts Streamlining operations Hiring and onboarding new employees (Assigned Levels) Ensuring and measuring guest satisfaction Managing inventory Managing finance Enforcing safety protocol Desired Skills : Ability to resolve conflicts calmly Experience working with a bookkeeper Leadership skills Customer service skills Previous hiring experience Front-of-house experience is a plus Negotiating contracts with vendors Ability to work well under pressure Excellent communication skills Ability to present innovative ideas to the company management. To know more about the company kindly visit our website www.keralacafe.co Candidates with experience in Food and Beverage (F&B) management or General Manager (GM) roles are also encouraged to apply for the position of Restaurant Manager at Kerala Cafe. Job Types: Full-time, Permanent Pay: Up to ₹40,000.00 per month Benefits: Food provided Work Location: In person
A purchase executive manages the procurement of goods and services for an organization. They work to find cost-effective suppliers and ensure timely delivery. Responsibilities Supplier management : Identify and source potential suppliers, negotiate contracts, and maintain relationships Order management : Place orders, track orders, and ensure timely delivery Inventory management : Monitor inventory levels, reorder supplies, and coordinate with warehouse staff Compliance : Ensure compliance with company policies, procedures, and regulatory requirements Reporting : Prepare and track purchasing reports and budgets Market research : Monitor market trends, pricing, and product availability Collaboration : Collaborate with other departments, such as finance and production Record keeping : Maintain accurate records of purchases, pricing, and supplier information Job Types: Full-time, Permanent Pay: Up to ₹15,000.00 per month Work Location: In person
About Kerala Cafe : Kerala Cafe is a renowned multi-chain restaurant group with its presence across Mumbai, Pune, Kerala, and Bangalore, known for serving authentic Kerala cuisine. We take pride in providing a delightful dining experience rooted in traditional flavors, warm hospitality, and a passion for excellence. This opening is for our Restaurant Division and offers an excellent opportunity to grow with a dynamic hospitality brand. Job Overview : We are looking for a Telecaller / Reservation Executive to manage our centralized booking and guest support operations for a chain of restaurants. The ideal candidate should have excellent communication skills, a customer-first attitude, and the ability to handle reservations and guest feedback professionally. Key Responsibilities Manage incoming calls and handle reservation requests efficiently and courteously. Confirm and coordinate bookings with respective restaurant outlets. Provide accurate information about restaurant locations, timings, menus, and special events. Prevent double bookings or overbookings using proper system management. Address and resolve guest inquiries or concerns politely and effectively. Prepare and maintain daily reports of reservations, cancellations, and guest interactions. Handle incoming and outgoing calls professionally for both reservations and franchise inquiries. Introduce the company and its brands to potential franchisees and explain the business model. Follow up with interested franchise leads and maintain proper communication. Coordinate with the reporting head (Franchise Manager / Business Development Manager) to help close leads. Maintain a database of leads, calls, and follow-ups in CRM or Excel. Qualifications & Skills Graduate with excellent communication skills in English 1–3 years of experience in telecalling, sales support, or customer service (hospitality or franchise background preferred). Basic knowledge of MS Office and CRM tools. Ability to manage multiple conversations and follow-ups efficiently. Positive attitude and professional telephone etiquette. Send your resume on WhatsApp: 9975333941 Visit: www.keralacafe.co Job Types: Full-time, Fresher Pay: Up to ₹18,000.00 per month Benefits: Provident Fund Work Location: In person
About the Company Kerala Cafe is a renowned multi-chain restaurant group with outlets across Mumbai, Pune, Kerala, and Bangalore, known for its authentic Kerala cuisine, traditional flavors, and warm hospitality. Job Summary We are looking for a skilled and passionate Chef de Partie (CDP) to join our Kerala cuisine kitchen team. The role involves overseeing a specific section of the kitchen, assisting the Head Chef and Sous Chef in food preparation, maintaining high-quality standards, and ensuring smooth kitchen operations. Key Responsibilities Handle daily food preparation and production tasks as per the Head Chef’s instructions. Supervise and guide junior chefs and commis within the assigned kitchen section. Ensure food quality, consistency, taste, and presentation meet restaurant standards. Maintain proper hygiene, sanitation, and food safety practices at all times. Coordinate with the Sous Chef and other departments for smooth operations. Assist in inventory control, portioning, and minimizing wastage. Monitor storage, preservation, and labeling of all food ingredients. Follow recipes and maintain authentic Kerala flavors in all dishes. Inspect ingredients and food items for freshness and quality. Maintain and operate kitchen equipment safely and report any malfunctions. Train and motivate team members to ensure high performance and discipline. Assist in menu planning, food costing, and new recipe trials when required. Ensure compliance with health and safety regulations. Qualifications & Experience Hotel Management Graduate / Culinary Arts Diploma or equivalent certification. Minimum 5–6 years of experience in a reputed restaurant or hotel kitchen. At least 1 year of experience in a supervisory role (CDP or DCDP level). Strong knowledge of Kerala cuisine and South Indian dishes is a must. Excellent culinary, organizational, and leadership skills. Ability to work efficiently under pressure and within deadlines. Flexible to work in rotational shifts, weekends, and holidays. Good command of English and Hindi Send your resume on WhatsApp: 997533394 1 Visit: www.keralacafe.co Job Type: Full-time Pay: Up to ₹35,000.00 per month Benefits: Food provided Work Location: In person
About Kerala Cafe : Kerala Cafe is a renowned multi-chain restaurant group with its presence across Mumbai, Pune, Kerala, and Bangalore, known for serving authentic Kerala cuisine. We take pride in providing a delightful dining experience rooted in traditional flavors, warm hospitality, and a passion for excellence. This opening is for our Restaurant Division and offers an excellent opportunity to grow with a dynamic hospitality brand. Job Overview : We are looking for a Telecaller / Reservation Executive to manage our centralized booking and guest support operations for a chain of restaurants. The ideal candidate should have excellent communication skills, a customer-first attitude, and the ability to handle reservations and guest feedback professionally. Key Responsibilities Manage incoming calls and handle reservation requests efficiently and courteously. Confirm and coordinate bookings with respective restaurant outlets. Provide accurate information about restaurant locations, timings, menus, and special events. Prevent double bookings or overbookings using proper system management. Address and resolve guest inquiries or concerns politely and effectively. Prepare and maintain daily reports of reservations, cancellations, and guest interactions. Handle incoming and outgoing calls professionally for both reservations and franchise inquiries. Introduce the company and its brands to potential franchisees and explain the business model. Follow up with interested franchise leads and maintain proper communication. Coordinate with the reporting head (Franchise Manager / Business Development Manager) to help close leads. Maintain a database of leads, calls, and follow-ups in CRM or Excel. Qualifications & Skills Graduate with excellent communication skills in English 1–3 years of experience in telecalling, sales support, or customer service (hospitality or franchise background preferred). Basic knowledge of MS Office and CRM tools. Ability to manage multiple conversations and follow-ups efficiently. Positive attitude and professional telephone etiquette. Send your resume on WhatsApp: 9975333941 Visit: www.keralacafe.co Job Types: Full-time, Fresher Pay: Up to ₹18,000.00 per month Benefits: Provident Fund Work Location: In person
Kerala Cafe is a renowned multi chain restaurant group with its presence in Mumbai , Pune , Kochi & Bangalore known for its authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality. This opening for Kalyani Nagar, Pune location. CTC 45000/- Job Description - Restaurant Manager: We are seeking a skilled and dynamic Restaurant Manager to oversee the operations of one of the Kerala Cafe outlets in Mumbai. In this role, you will be responsible for managing the daily activities of the restaurant, ensuring excellent customer service, maintaining high food quality, and leading a team of dedicated staff members. The Restaurant Manager leads the front-of-house and back-of-house teams and serves as the liaison between the restaurant’s staff and management. The role of a restaurant manager requires back-office work, as well as customer-facing interactions. Restaurant Manager Responsibilities : Leading front-of-house and back-of-house teams Handling team conflicts Streamlining operations Hiring and onboarding new employees (Assigned Levels) Ensuring and measuring guest satisfaction Managing inventory Managing finance Enforcing safety protocol Desired Skills : Ability to resolve conflicts calmly Experience working with a bookkeeper Leadership skills Customer service skills Previous hiring experience Front-of-house experience is a plus Negotiating contracts with vendors Ability to work well under pressure Excellent communication skills Ability to present innovative ideas to the company management. To know more about the company kindly visit our website www.keralacafe.co Candidates with experience in Food and Beverage (F&B) management/ Assistant Restaurant Manager/ Operation Manager are also encouraged to apply. Job Types: Full-time, Permanent Pay: Up to ₹45,000.00 per month Benefits: Cell phone reimbursement Food provided Work Location: In person Expected Start Date: 17/11/2025