Job Description

A restaurant area manager (or multi-unit manager/district manager) is responsible for the overall operations, financial performance, and consistency of service and quality across all the restaurants within a specific geographical area. They act as the strategic link between corporate leadership and the individual restaurant managers, focusing on driving sales growth, maintaining brand standards, and developing talent.

Quality Control:

Ensuring all restaurants consistently meet brand operational, quality, and guest service standards. Conducting regular site visits and audits to evaluate operations, cleanliness, and efficiency, addressing any issues promptly. Ensuring strict compliance with all health, safety, and sanitation regulations and licensing laws. Overseeing the successful rollout and execution of new products, promotions, and operational procedures across all locations.

Financial Management & Profitability:

Analyzing sales, revenue, and performance reports to identify trends and areas for improvement. Managing profit and loss (P&L) statements and controlling operational costs, including labor and inventory expenses, to achieve financial targets. Developing and implementing action plans to boost sales growth and maximize profitability in each restaurant. Overseeing inventory control, ordering supplies, and working with vendors to optimize costs and minimize waste.

Team Leadership & Talent Development:

Recruiting, hiring, and developing a strong team of restaurant general managers and management staff. Providing coaching, mentorship, and ongoing training opportunities to managers and staff to improve performance and build career paths. Setting clear performance goals and expectations, conducting performance appraisals, and addressing any performance or disciplinary issues. Fostering a positive work culture, promoting teamwork, and ensuring effective communication channels between corporate and restaurant teams.

Customer Experience & Marketing:

Ensuring high levels of customer satisfaction are met across all locations by monitoring feedback and resolving major complaints. Understanding the local market and competitor trends to provide input for local and national marketing initiatives.

Qualifications & Skills

Experience:

Proven experience as a successful Restaurant Manager or multi-unit manager in the hospitality/QSR industry (typically 2+ years of multi-unit or 3-5 years of restaurant management experience).

Leadership:

Strong leadership, motivational, and people management skills.

Business Acumen:

Acute financial management skills, strong analytical abilities, and commercial awareness.

Communication:

Excellent verbal and written communication skills for managing diverse teams and client relationships.

Problem-Solving:

Strong problem-solving and decision-making abilities, with a capacity to remain calm and effective under pressure.

Adaptability:

A flexible and hands-on approach to work, with the ability to manage multiple priorities and adapt to a fast-paced, changing environment.

Technical Skills:

Proficiency with restaurant management software (POS, inventory, scheduling, etc.) and basic computer literacy (Word, Excel, email).

Mobility:

A willingness to travel frequently to different restaurant locations within the assigned area (a valid driver's license is often required).
Job Types: Full-time, Permanent

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits:

Food provided Paid time off
Work Location: In person