हॉस्पिटैलिटी रेस्टोरेंट मैनेजर

The Cloud Kitchen Manager will be responsible for the end-to-end operations of the assigned cloud kitchen, ensuring smooth kitchen functioning, timely order dispatch, food quality, hygiene, inventory accuracy, staff productivity, customer satisfaction, and operational cost control.

The Manager will lead the kitchen team, ensure adherence to company SOPs, monitor daily performance, and take corrective action wherever required.

2. Key Responsibilities

A. Kitchen Operations

• Manage day-to-day operations of the cloud kitchen.

• Ensure smooth food preparation, cooking, packing, and dispatch.

• Monitor order flow and ensure orders are prepared and dispatched within the defined TAT.

• Ensure proper implementation of company SOPs and operational processes.

• Handle peak-hour operations effectively and minimize order delays.

• Ensure proper opening and closing procedures are followed.

B. Team Management

• Manage kitchen staff, including Chefs, Cooks, Helpers and other team members.

• Prepare shift schedules and ensure adequate manpower availability.

• Monitor staff attendance, punctuality, productivity and discipline.

• Train employees on SOPs, food safety, hygiene and operational procedures.

• Identify performance gaps and take corrective action.

• Coordinate with HR for recruitment, onboarding, transfers and employee-related issues.

C. Food Quality & Customer Experience

• Ensure consistent food quality, taste, portion size and presentation.

• Conduct regular quality checks before dispatch.

• Ensure correct packing and order accuracy.

• Monitor customer ratings, complaints and feedback.

• Take immediate corrective action on quality or customer complaints.

• Work towards improving customer ratings and reducing cancellations/refunds.

D. Inventory & Stock Management

• Monitor daily consumption and stock levels.

• Ensure adequate availability of raw materials, packaging materials and kitchen consumables.

• Follow FIFO/FEFO practices wherever applicable.

• Conduct daily/weekly stock checks and identify variances.

• Minimize stock shortages, excess inventory and wastage.

• Coordinate with the Procurement/Stores team for timely replenishment.

• Ensure proper storage of all food and non-food items.

E. Food Cost & Wastage Control

• Monitor food cost and raw material consumption.

• Ensure standardized recipes and portion control are followed.

• Track daily food wastage and identify the reasons.

• Take corrective measures to reduce food wastage.

• Monitor pilferage, stock variance and abnormal consumption.

• Work towards achieving assigned food-cost and wastage targets.

F. Hygiene & Food Safety

• Maintain high standards of kitchen cleanliness and hygiene.

• Ensure compliance with FSSAI requirements and company food-safety standards.

• Conduct regular hygiene checks of kitchen, storage areas and equipment.

• Ensure proper personal hygiene and grooming of all kitchen staff.

• Maintain temperature, cleaning and other required food-safety records.

• Ensure pest-control and sanitation standards are maintained.

• Report any food-safety or hygiene violations immediately.

G. Equipment & Maintenance

• Ensure all kitchen equipment is functioning properly.

• Report breakdowns and maintenance requirements immediately.

• Coordinate with the Maintenance team for repairs.

• Ensure proper handling and preventive maintenance of equipment.

• Minimize operatio

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