| Job Location | Dubai, United Arab Emirates (UAE) |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Restaurants, Catering |
| Functional Area | Not Mentioned |
Roles & ResponsibilitiesOversee 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 ProfileMinimum 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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