Website:
themangalurukitchen.in
Job details:
Company Description The Mangaluru Kitchen is a growing restaurant brand that celebrates the rich culinary traditions of coastal Karnataka with a focus on fresh ingredients and authentic flavors. The team is committed to delivering consistent, high-quality dining experiences in a welcoming and inclusive environment. Operations emphasize hygiene, food safety, and efficient service to ensure guest satisfaction. The Mangaluru Kitchen values collaboration, professionalism, and continuous improvement across all levels of the organization.
Role Description The Manager role at The Mangaluru Kitchen is a full-time, on-site position based in Bengaluru. The Manager is responsible for overseeing daily restaurant operations, including staff scheduling, floor supervision, and ensuring smooth service during all shifts. This role involves monitoring food quality and presentation, maintaining cleanliness and hygiene standards, and coordinating with kitchen and service teams to provide an excellent guest experience. The Manager handles guest feedback, resolves issues promptly, and supports training and development of team members. Additional responsibilities include basic inventory oversight, cost control support, adherence to safety and compliance requirements, and assisting in implementing promotional activities as needed.
Qualifications
- Strong people management and team leadership skills, with the ability to coach, motivate, and supervise diverse staff members.
- Experience in restaurant or hospitality operations, including floor management, guest service, and coordination between kitchen and service teams.
- Solid communication and interpersonal skills to interact effectively with guests, team members, and vendors.
- Ability to manage time, prioritize tasks, and handle busy service periods while maintaining composure and attention to detail.
- Understanding of basic inventory management, cost awareness, and adherence to hygiene, safety, and regulatory standards.
- Prior experience as a restaurant supervisor or manager is preferred; exposure to coastal or South Indian cuisine is a plus.
- Basic proficiency with point-of-sale (POS) systems and standard restaurant management tools is beneficial.
- Flexible to work evenings, weekends, and holidays as required by restaurant operations.
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