Outlet (QSR Model) manager

Age:

Key Responsibilities:

• Operational Management:
• Oversee daily operations, including opening and closing procedures, to ensure smooth and efficient service.
• Ensure all operations align with company Standard Operating Procedures (SOPs), brand standards, and quality control measures.
• Coordinate between the kitchen and service staff to maintain order accuracy and speed of service.
• Manage equipment maintenance, cleanliness, and security of the premises.
• Team Leadership & Staff Management:
• Recruit, hire, train, and mentor staff members, including shift leads and counter staff.
• Create and manage work schedules/rostas to ensure appropriate staffing levels at all times, balancing labor costs with operational needs.
• Motivate and coach the team to foster a positive work environment and high performance culture.
• Conduct performance evaluations, provide feedback, and resolve any staff conflicts or issues promptly.
• Customer Experience & Service:
• Ensure all staff deliver excellent customer service, striving to maximize customer satisfaction and retention.
• Address and resolve customer complaints efficiently and professionally, acting as the primary point of escalation.
• Monitor customer feedback through in-person interactions and online review portals, implementing improvements as needed.
• Financial & Inventory Management:
• Monitor and control operational costs, including food, labor, and utilities, to maximize profitability.
• Manage inventory, including ordering supplies, tracking stock levels, minimizing waste, and conducting regular audits.
• Handle cash management, billing, and daily/weekly/monthly revenue and expense reporting.
• Develop and implement strategies and local marketing activities to achieve sales targets and drive revenue growth.
• Compliance & Safety:
• Ensure strict compliance with all health, safety, and food sanitation regulations (e.g., FSSAI standards).
• Implement and enforce company policies and procedures.
• Train staff on safety procedures and emergency protocols.

Qualifications & Skills:

• Proven experience as an Outlet Manager, Restaurant Manager, or similar role in the QSR or fast/slow-food industry.
• Strong leadership, team management, and interpersonal skills.
• Excellent communication, problem-solving, and decision-making abilities.
• Solid financial acumen, including experience with budgeting, cost control, and P&L management.
• Ability to work in a demanding, fast-paced environment and handle high-pressure situations.
• Knowledge of POS (Point of Sale) systems, inventory management software, and basic computer literacy (MS Office, Excel).
• A customer-centric mindset and passion for delivering high-quality food and service.

Education:

• Bachelor's degree in Business Administration, Hospitality Management, or a related field (preferred).
• Food safety certification (advantageous).

Job Type: Full-time

Pay: ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person