हॉस्पिटैलिटी रेस्टोरेंट मैनेजर

Own the overall sales and business performance of the branch and consistently achieve assigned targets.

Lead, manage and motivate the store team to deliver high productivity and service standards.

Ensure the right manpower, shift planning, attendance, discipline, grooming and staff deployment at all times.

Deliver an excellent customer experience and personally handle important customer concerns and complaints.

Ensure availability, freshness and quality of all products, with proper display and product rotation.

Control stock, wastage, damages and expiry, and ensure accurate inventory management.

Take complete responsibility for cash handling, billing, daily collections and reconciliation.

Maintain high standards of store hygiene, cleanliness, food safety and overall presentation.

Ensure all company policies, SOPs and operational processes are followed without deviation.

Monitor daily business performance, identify gaps and take immediate corrective actions.

Coordinate effectively with the kitchen, warehouse, procurement, accounts and other support teams to ensure uninterrupted store operations.

Build a positive, disciplined and customer-focused team culture within the branch.

Ensure the store is fully prepared to handle festive and peak-season business, including increased customer footfall, product volumes and manpower requirements.

Share regular business and operational updates with the Area Manager / Operations Head and escalate critical issues promptly.