KEY RESPONSIBILITIES:
Oversee daily operations of the store ensuring efficiency, quality service, and compliance with company standards and local regulations.
Recruit, train, motivate, and manage a team of staff to maintain a high-performance environment.
Manage inventory levels, conduct stock audits, and coordinate with vendors for timely replenishment.
Ensure an exceptional customer experience by resolving complaints, monitoring feedback, and maintaining service quality.
Monitor sales targets, implement strategies to improve revenue, control costs, and optimize profitability.
Maintain cleanliness, hygiene, and food safety standards as per FSSAI guidelines and industry best practices.
Prepare daily/weekly/monthly reports on sales, expenses, employee performance, and customer feedback.
QUALIFICATIONS & SKILLS:
Bachelor’s degree or diploma in Hospitality Management, Business Administration, or a related field.
2–6 years of experience in store or restaurant management within the food & hospitality industry.
Strong leadership and people management skills.
Excellent communication, organizational, and problem-solving abilities.
Proficiency in inventory management and POS systems.
Familiarity with local food safety and hygiene regulations.