Job Description

Annual CTC
4.5 - 5.2 Lacs
Experience
3-5 years
Education
Graduate / Diploma in Hotel Management, Food Technology, or Business Administration. Minimum 3-5 years of experience in food retail, QSR, or restaurant operations. Experience managing multiple outlets will be an added advantage.
Gender
Male
Age
30-35 years

Requirements

Strong leadership and people management skills Excellent communication and customer service orientation Sound knowledge of food retail operations and F&B standards Analytical and problem-solving ability Proficient in MS Office (Advanced Excel mandatory) and POS systems

Operations Management Ensure smooth daily operations of the outlet(s), including opening and closing procedures Maintain hygiene, cleanliness, and food safety standards as per company policy Monitor product availability, freshness, and quality control Oversee inventory management, stock rotation, and wastage control Achieve monthly and annual sales targets Analyse sales performance and develop strategies to improve revenue Control operational costs and reduce wastage to maximise profitability Ensure superior customer experience and handle customer complaints promptly and effectively Monitor service standards and take corrective actions where required Supervise, train, and motivate the store team to achieve performance goals Prepare staff duty rosters and ensure adequate manpower during peak hours Conduct briefings and performance evaluations Ensure adherence to company policies, statutory norms, and FSSAI guidelines Prepare daily, weekly, and monthly reports on sales, inventory, and staff performance * Coordinate with the central kitchen, procurement, and HR for operational needs