MBA Restaurant Setup Manager Needed
Budget: ₹12,500 – ₹37,500 INR
I am opening a new restaurant in Perinthalmanna, Kerala, and I want an MBA-trained professional who can take the entire project from concept to daily operations. The space is secured, yet everything else—paperwork to promotions—still sits on the drawing board. Because we will focus on authentic local cuisine, I need a manager who understands the regional palate while applying modern business practices.
Your first tasks will be to guide me through the licensing and permit process with the local authorities, craft a concise business plan, and design a cost-effective kitchen layout in consultation with architects already on-site. From there, you will develop the full menu, recruit and train the core team, and launch a marketing roadmap aimed at both neighbourhood families and travellers passing through the Malappuram district.
Deliverables I will use to measure progress:
• Approved licence & permit pack ready for inspection
• Finalised local-cuisine menu with costings and supplier list
• Staff roster with job descriptions, interview notes, and onboarding schedule
• 90-day marketing plan covering pre-launch buzz and opening-week campaigns
I’m looking for someone who can be on the ground regularly in Perinthalmanna, communicate in Malayalam and English, and back every decision with clear data and MBA-level rigour. If you have previous experience turning a bare shell into a thriving restaurant, let’s talk timelines and milestones right away.
Your first tasks will be to guide me through the licensing and permit process with the local authorities, craft a concise business plan, and design a cost-effective kitchen layout in consultation with architects already on-site. From there, you will develop the full menu, recruit and train the core team, and launch a marketing roadmap aimed at both neighbourhood families and travellers passing through the Malappuram district.
Deliverables I will use to measure progress:
• Approved licence & permit pack ready for inspection
• Finalised local-cuisine menu with costings and supplier list
• Staff roster with job descriptions, interview notes, and onboarding schedule
• 90-day marketing plan covering pre-launch buzz and opening-week campaigns
I’m looking for someone who can be on the ground regularly in Perinthalmanna, communicate in Malayalam and English, and back every decision with clear data and MBA-level rigour. If you have previous experience turning a bare shell into a thriving restaurant, let’s talk timelines and milestones right away.