Chief Cook

Adhere to the Sales & Operations processes set by the Company, in order to have satisfied customers.

Monitoring the entire Outlets’ Cleanliness and Sanitation especially the Dining Area as per standards and keep appropriate records.

Monitor actions of staff and customers to ensure that health and safety standards are maintained.

Estimate stock and ensure timely indents are placed to replenish them.

work closely with Area Managers to order supplies such as small ware and cleaning items.

Inspect equipment and food deliveries.

Coordinate with Area Manager and arrange for maintenance and repair of equipment and other services.

Conduct Team Briefing / De-Briefing (One Minute Meetings) everyday morning and evening and discuss the day’s agenda and sales numbers with the team.

Maintain Logbooks regarding SOP’s.

Opening and Closing of the Outlet daily.

Safeguarding the assets of the organization by staying vigilant, implementing practices like month end inventory, surprise audits & keeping a check on policies and procedures being practiced religiously by the staff.

Ensure outlet targets such as Sales Targets & APC targets are achieved consistently.

Recruit, hire, and oversee training for staff. Responsible for Outlet Attrition

Design & Follow Duty Roster effectively. Schedule staff work hours and activities.

Make decisions and solve problems concerning staff.

Guide, direct, train and develop staff.

Maintain Attendance of Staff & update Area Manager / HR on a daily basis

Follow all the processes to track New Joiner’s, Resignations & Staff Transfers designed by the HR Department.

Assist HR in New Joiner Documentation.

Take one on one session with underperforming staff and give regular update to Area Manager

Retention of good staff.

The APC to be monitored daily and shared with team members to improve the same by suggestive selling techniques.

The Suggestive selling targets to be set for the team members to help in improving APC.

The beverage & add on sales to be pushed to in suggestive selling to increase APC and lower food cost.

To manage outlet wastage less than 0.25 % on cost price.

Should ensure that Company assets provided to the store is maintained well.

To identify, nurture and grow ‘talent’ within the team.

Strictly Adhere to Grooming Standards.

Resolve customer complaints about food quality or service.

Monitor staff in the service area and handle first level customer complaints.

The actual sales to track daily against budget and to be briefed to all team members.

The logbook/ sales tracker to be filled up religiously and should be used as records for the team members.