Kochi Kerala Head bartender Jobs – 1 Open Jobs Today

Operational Manager
BOCHE TODDY PUB VYPIN —Vypin, Kerala
- ₹18,000 - ₹40,000 a month
- Weekend availability
- Food service experience
- In-person
- Leadership
- Flexible schedule
Quick apply
14d

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Operational Manager

BOCHE TODDY PUB VYPIN
Vypin, Kerala

Quick apply

Job details

Full-time
₹18,000 - ₹40,000 a month
14 days ago

Benefits

Flexible schedule

Qualifications

Operations management
Food service experience
Chef
Leadership
Restaurant experience
Communication skills

Full job description

Reports To: General Manager / Managing Director / Owners
Job Type: Full-Time
Job OverviewWe are seeking an energetic, experienced, and hands-on Operations Manager to oversee the daily business activities of our Toddy Pub & Restaurant. In this role, you will bridge the gap between traditional cultural hospitality and modern pub/restaurant management.
You will be responsible for ensuring seamless front-of-house and back-of-house operations, driving profitability, managing inventory—specifically the procurement, storage, and quality control of fresh toddy and ethnic cuisine—and delivering an authentic, high-energy, and welcoming guest experience.
Key Responsibilities1. Daily Operations & Guest Experience

Supervise all front-of-house (service, billing, bar) and back-of-house (kitchen, prep, stock rooms) functions.
Ensure opening and closing procedures comply with company standards.
Maintain a vibrant, welcoming, and orderly atmosphere suited for a high-traffic traditional pub setting.
Handle customer feedback, resolve guest complaints promptly, and build rapport with regular patrons.

2. Bar & Inventory Management (Specialized Focus)

Manage daily supply chain logistics, timing, and storage for fresh toddy, ensuring zero contamination and minimal wastage due to its perishable nature.
Oversee stock levels for local/imported alcoholic beverages,
Conduct regular stock audits and manage supplier/vendor relationships to secure optimal pricing and quality.

3. Food & Beverage Quality Control

Coordinate closely with the Head Chef/Kitchen team to ensure authentic regional food preparation, consistent taste, and high presentation standards.
Enforce strict food safety, hygiene, and sanitation protocols across the kitchen, bar, and dining areas.

4. Staff Leadership & Administration

Recruit, train, schedule, and evaluate service staff, bartenders, and kitchen personnel.
Foster a positive team culture, conduct shift briefings, and manage staff performance and attendance.
Oversee payroll processing, tips distribution, and labor-cost management.

5. Compliance & Financial Performance

Ensure strict adherence to state excise laws, local licensing regulations, health codes, and age-verification policies.
Track daily sales, monitor cash handling, reduce operational costs, and work toward meeting financial targets and profit margins.
Generate daily/weekly reports on revenue, waste, and labor efficiency for upper management.

Qualifications & Skills

Experience: Minimum 3–5 years of operational management experience in a busy restaurant, bar, lounge, or premium ethnic dining/toddy parlor environment.
Industry Knowledge: Deep understanding of regional food pairings, local beverage handling (especially perishable items like fresh toddy), and bar operations.
Leadership Skills: Proven ability to lead, motivate, and manage a diverse team in a fast-paced, high-pressure environment.
Business Acumen: Basic financial literacy (P&L tracking, inventory control, POS software proficiency).
Soft Skills: Exceptional conflict resolution, communication, and customer-service skills.
Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays.

What We Offer

Competitive salary package with performance-based incentives.
Growth opportunities within a fast-expanding hospitality brand.
Dynamic and engaging work environment.

Pay: ₹18,000.00 - ₹40,000.00 per month

Work Location: In person

Quick apply

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