Area General Manager

About Sandoz Restaurants

Sandoz Restaurants is one of North India's most loved multi-cuisine dining chains, known for its rich flavors, consistent quality, and welcoming ambience. With multiple outlets across Delhi-NCR, Sandoz represents a legacy of hospitality excellence that continues to expand with new formats and experiences across the capital.

Role Overview

The
Area General Manager (AGM)

will lead overall operations across assigned outlets in Delhi, ensuring smooth execution, adherence to brand standards, and continuous improvement in profitability and customer satisfaction. The AGM will act as the key bridge between outlet-level managers and the head office, driving discipline, operational excellence, and growth strategies.

Key Responsibilities
1. Operational Excellence

• Oversee day-to-day restaurant operations across all outlets in Delhi.
• Ensure compliance with checklists — Daily Outlet Checklist, Deep Cleaning (DCDC) Checklist, and Petty Cash Diary.
• Maintain operational readiness reports twice daily (12:00 PM and 7:00 PM) confirming staff setup and readiness across outlets.
• Ensure timestamp-based photo and video reporting from outlet managers.
• Conduct weekly staff reviews and implement required changes in real time.
• Supervise outlet ordering, stock control, spoilage checks, and waste management.

2. Staff Management & Discipline

• Coordinate staffing levels; manage shortages or overstaffing.
• Uphold discipline and punctuality across all outlets; enforce penalties for non-compliance or false reporting.
• Drive continuous training and development for service and kitchen staff to ensure consistency and service improvement.
• Foster a culture of professionalism, accountability, and ownership.

3. Cost & Revenue Management

• Control operating costs, monitor revenue leakages, and ensure cost-efficiency in purchases and utilities.
• Implement standardized formats for cost control and daily tracking.
• Drive revenue through party bookings, gatherings, and strategic upselling initiatives.
• Ensure smart purchasing and efficient use of supplies through coordination with the purchase and supply chain teams.

4. Quality & Customer Experience

• Conduct regular audits of kitchen, hall, and storage areas to ensure hygiene, maintenance, and quality standards.
• Ensure fast kitchen dispatch times and superior guest service.
• Monitor and enhance Swiggy/Zomato performance metrics to maximize delivery sales.

5. Strategic Leadership & Reporting

• Identify and execute growth strategies for the Delhi cluster.
• Maintain accountability for sales, accounts, and outlet performance dashboards.
• Conduct periodic R&D and process improvement reviews.
• Drive automation and "automatic mode" operations with minimum manual interventions.
• Prepare and submit a "Flashback Sheet" and monthly operational reports.

Key Performance Indicators (KPIs)

• Outlet profitability and cost efficiency.
• Reduction in wastage, spoilage, and operational errors.
• Employee discipline and retention.
• Guest satisfaction and repeat business.
• Timeliness and accuracy of reporting.

Qualifications & Experience

• Bachelor's degree in Hospitality Management or Business Administration (MBA preferred).
• Minimum 8–10 years of experience in F&B or hospitality operations, with at least 3 years in a multi-outlet managerial role.
• Strong leadership, problem-solving, and cross-functional coordination skills.
• Proficiency with operational reporting tools, inventory systems, and performance dashboards.

Personal Attributes

• Strong ownership mindset and decision-making ability.
• Hands-on operator with a strategic outlook.
• Excellent communication, grooming, and interpersonal skills.
• High integrity and commitment to brand standards.
• Ability to work under pressure and manage multiple outlets seamlessly.