Restaurant Manager

Key Responsibilities

1. Guest Experience & Service Excellence

• Ensure warm, personalized, and heritage-driven guest experience - every guest story matters.
• Be present on the floor during service hours, interact with guests, explain the concept, menu story, and heritage of Isaikarai Bungalow.
• Handle guest feedback, complaints, and special requests professionally and promptly.
• Maintain CGH Earth standards of hospitality, not just hotel standards.

2. Restaurant Operations

• Manage end-to-end daily operations of the restaurant - opening/closing, briefing, service readiness, mise-en-place checks.
• Ensure SOPs for service, hygiene, grooming, and safety are strictly followed.
• Coordinate with Kitchen (Unit Chef) for menu planning, daily specials
• Oversee reservation management, table planning, and guest flow.
• Ensure upkeep and heritage preservation of the bungalow property, furniture, and artifacts.

3. Team Leadership & Training

• Lead, roster, and motivate the F&B service team - Captains, Stewards, Hosts.
• Conduct daily briefings, training on menu knowledge, storytelling, upselling, and CGH Earth service philosophy.
• Identify training needs, conduct on-the-job coaching, and support performance appraisals.
• Foster a culture of respect, learning, and pride in heritage.

4. Food & Beverage Curation Support

• Work with Marketing & Operations to curate information around food concepts, ingredients, and local stories for menu cards and website.
• Ensure accurate information is available for property curation - dish stories, sourcing, activities around Isaikarai.
• Support in curating food festivals, chef pop-ups, and community dining experiences.

5. Commercial & Cost Control

• Drive restaurant revenue through upselling, repeat guests, and local community engagement.
• Control costs - F&B cost, manpower, breakages, and operational supplies.
• Manage inventory, indenting, and coordination with Purchase & Stores.
• Daily sales reporting, KOT/BOT analysis, and variance reporting to GM.

6. Compliance & Standards

• Ensure compliance with FSSAI, hygiene & sanitation, health & safety, liquor licensing, and statutory requirements.
• Implement sustainable practices - waste management, local sourcing, plastic-free service in line with CGH Earth ethos.
• Maintain logbooks, checklists, and audit readiness.

Desired Candidate Profile

• Education: Degree / Diploma in Hotel Management from a recognized institute.
• Experience: 5-8 years in F&B Service, with at least 2-3 years as Restaurant Manager / Assistant Restaurant Manager in a luxury heritage hotel, boutique resort, or standalone fine-dining restaurant. Experience in Kerala cuisine / heritage properties is a strong advantage.
• Skills:
• Excellent communication in English, Tamil.
• Strong storytelling and guest engagement skills.
• Hands-on knowledge of restaurant operations, POS, and reservation systems.
• Leadership, team handling, and training capability.
• Passion for heritage, food, and culture - not just operations.
• Personality: Warm, well-groomed, culturally sensitive, calm under pressure, guest-centric, and aligned with CGH Earth philosophy of Responsible Tourism.

Pay: ₹25,000.00 - ₹32,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person