Kala Bahia is a seasonal beachfront restaurant, bar and events venue located in Colomb Bay, South Goa, between Patnem and Palolem.
We are looking for an experienced, highly organised and hands-on Head of Restaurant Operations to lead our day-to-day operation. This is a senior management role for someone who can turn standards into consistent daily practice through clear SOPs, staff training, close supervision and strong operational controls.
The successful candidate will oversee front-of-house service while coordinating closely with the kitchen, bar, finance and events teams. They will be responsible for ensuring that the restaurant operates efficiently, professionally and profitably—even when the owner is not physically present.
Key responsibilitiesDaily operations
- Take overall responsibility for the smooth day-to-day running of the restaurant, bar and guest areas.
- Lead pre-service briefings and ensure each department is prepared before opening.
- Conduct daily checks of cleanliness, staffing, reservations, equipment, stock availability and mise en place.
- Maintain a visible, hands-on presence during service.
- Coordinate the floor, bar and kitchen to ensure efficient communication and service flow.
- Anticipate operational problems and resolve them quickly and calmly.
- Complete management opening and closing checks and ensure the venue is properly secured.
- Provide the owner with clear daily and weekly operational reports.
SOP implementation and compliance
- Implement and maintain Kala Bahia’s standard operating procedures.
- Ensure all staff understand and consistently follow the relevant SOPs, recipes, service standards and checklists.
- Maintain documented procedures for opening, closing, cash handling, stock control, hygiene, reservations, complaints, breakages and wastage.
- Identify gaps in procedures and recommend practical improvements.
- Ensure that operational standards do not depend on the constant presence of the owner.
- Maintain clear records and follow up until assigned actions have been completed.
Team leadership and training
- Recruit, onboard, train and supervise front-of-house employees.
- Prepare weekly staff rosters based on expected business levels, reservations, events and approved labour budgets.
- Allocate sections, duties and responsibilities fairly and clearly.
- Train the team in service standards, menu knowledge, POS use, upselling, guest communication and complaint handling.
- Monitor attendance, punctuality, grooming, behaviour and performance.
- Conduct regular performance reviews and provide clear, constructive feedback.
- Address performance or disciplinary issues promptly, professionally and in accordance with company policy.
- Build a respectful, accountable and collaborative working culture.
- Identify strong team members and support their professional development.
Guest experience and revenue
- Ensure guests receive warm, attentive and professional service that reflects Kala Bahia’s relaxed but refined style of hospitality.
- Monitor reservations, table allocations, waiting times and special guest requirements.
- Handle guest concerns promptly and follow up appropriately.
- Train and encourage the team to recommend dishes and drinks confidently without creating a pushy service style.
- Support initiatives that increase average spend, repeat visits and positive guest feedback.
- Monitor online and direct guest feedback and report recurring issues to the owner.
- Maintain consistent standards across daytime, sunset, dinner and event service.
Financial and operational controls
- Work with the finance and stock-control team to monitor food, beverage and operational costs.
- Ensure correct POS use, billing, discounts, voids, complimentary items and cash-handling procedures.
- Review daily sales summaries and investigate discrepancies.
- Supervise regular bar and kitchen stock counts and ensure that agreed stock procedures are followed.
- Monitor wastage, breakages, transfers and complimentary items.
- Ensure purchase orders, goods received and supplier deliveries are properly checked and recorded.
- Assist in monitoring payroll, overtime, casual labour and departmental staffing costs.
- Support management in achieving agreed sales, cost-control and profitability targets.
- Immediately report unusual variances, repeated wastage or suspected stock losses.
Reservations, events and weddings
- Oversee restaurant reservations, large tables, private dinners and group bookings.
- Review upcoming bookings and prepare the correct staffing and operational plans.
- Coordinate with the owner and events team to ensure that all event details are communicated accurately to the relevant departments.
- Prepare operational plans for weddings, Saturday Sessions and other special events.
- Arrange additional or ODC staff when required and supervise them during service.
- Ensure the venue is correctly set up, staffed and prepared according to the approved event plan.
- Conduct post-event reviews and report any operational, staffing or financial issues.
Maintenance, safety and venue standards
- Carry out regular inspections of the restaurant, bar, kitchen pass, bathrooms, staff areas, storage spaces and outdoor guest areas.
- Coordinate housekeeping, gardening, pest control, security and routine maintenance.
- Report and follow up on repairs until they have been completed.
- Ensure all hygiene, food-safety, fire-safety and workplace-safety procedures are followed.
- Maintain cleanliness and presentation standards throughout the venue—not only immediately before service.
- Ensure equipment is used correctly and that preventable damage is minimised.
Reporting responsibilities
The Head of Restaurant Operations will report directly to the Director/Owner and will be expected to provide:
- Daily operational and closing reports.
- Weekly sales and operational summaries.
- Staff attendance, performance and scheduling updates.
- Stock-count and variance follow-up.
- Wastage, breakage, complimentary and discount reports.
- Maintenance and repair follow-up.
- Reservation and event-readiness reports.
- Practical recommendations for improving service, efficiency and profitability.
Candidate profile
- At least three years of experience in restaurant, hotel, beach-club or hospitality management.
- Proven experience managing a full restaurant operation, not only supervising the floor.
- Strong understanding of SOPs, staff training and operational controls.
- Experience with stock management, POS systems, cash controls and cost awareness.
- Confident leading front-of-house teams and coordinating with kitchen and bar departments.
- Able to create and manage staff rosters according to business needs.
- Comfortable working with reports, checklists, spreadsheets and performance targets.
- Strong spoken and written English.
- Excellent organisational, communication and problem-solving skills.
- Calm and decisive during busy services and unexpected situations.
- Hands-on, reliable and willing to take ownership from start to finish.
- Guest-focused, commercially aware and attentive to detail.
- Available to work evenings, weekends, public holidays, weddings and special events.
- Experience in weddings, events or high-volume restaurant service is an advantage.
- Knowledge of the South Goa hospitality market is an advantage.
What we are looking for
We are looking for someone who:
- Leads by example and is present on the floor.
- Follows systems consistently rather than relying on memory or verbal instructions.
- Trains staff instead of simply correcting them.
- Notices problems before they become emergencies.
- Communicates issues clearly and proposes solutions.
- Follows through on every assigned action.
- Understands both guest experience and commercial performance.
- Can operate independently while keeping the owner properly informed.
- Takes genuine responsibility for the performance and condition of the venue.
What we offer
- A senior leadership position at a distinctive beachfront restaurant and events venue.
- The opportunity to help build and implement a more structured operational system.
- Staff meals and accommodation.
- Salary based on experience, plus an agreed share of the front-of-house service charge.
- A creative, international and collaborative working environment.
- Professional development through involvement in Kala Bahia’s evolving food, beverage and events programmes.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Paid time off
Work Location: In person
