Manage daily operations of central kitchen and multiple restaurant outlets.
Ensure standardized food quality, taste, hygiene, and presentation across locations.
Conduct regular audits for kitchen and FOH (Front of House) operations.
Lead, train, and supervise chefs, stewards, outlet managers, and service staff.
Resolve staffing issues and ensure smooth coordination across units.
Monitor shift rosters and workforce efficiency.
Oversee centralized purchasing, vendor coordination, and stock management.
Maintain cost control by reducing wastage and tracking consumption metrics.
Drive daily sales, monitor outlet-wise performance, and set monthly targets.
Address customer complaints and feedback promptly to ensure satisfaction.
Ensure high customer retention by maintaining consistent quality and service.
Generate daily, weekly, and monthly reports on operations and profitability.
Ensure compliance with health and safety norms, licenses, and FSSAI guidelines.
Act as the liaison between restaurant owners/management and outlet teams.
Implement promotional strategies, seasonal menus, and process improvements.