The General Manager is responsible for the overall operational, financial, and strategic performance of the restaurant chain. The role ensures that all outlets consistently deliver exceptional guest experiences while achieving business targets through effective leadership, operational excellence, people development, and compliance with company standards.
Key Responsibilities1. Business & Financial Management
- Drive overall sales growth and profitability across all outlets.
- Develop and execute business strategies to achieve revenue and profit targets.
- Monitor daily, weekly, and monthly sales performance.
- Control food cost, labour cost, and operational expenses.
- Analyse financial reports and implement corrective actions to improve performance.
- Prepare annual budgets and business forecasts.
2. Operations Management
- Ensure smooth day-to-day operations across all restaurant locations.
- Maintain consistency in food quality, service standards, cleanliness, and guest experience.
- Conduct regular outlet visits and operational audits.
- Monitor compliance with Standard Operating Procedures (SOPs).
- Improve operational efficiency and productivity.
3. Team Leadership
- Lead, coach, and mentor Restaurant Managers and the Operations team.
- Build a high-performance culture focused on accountability and continuous improvement.
- Conduct regular performance reviews and provide constructive feedback.
- Develop succession plans for key leadership positions.
4. Human Resource Management
- Partner with HR for manpower planning and recruitment.
- Ensure effective onboarding and induction of new employees.
- Support employee engagement, retention, and career development.
- Address employee grievances and disciplinary matters in accordance with company policies.
- Ensure compliance with attendance, leave, payroll, and HR procedures.
5. Guest Experience
- Ensure exceptional customer service across all outlets.
- Monitor guest feedback and online reviews.
- Resolve customer complaints promptly and professionally.
- Implement initiatives to improve guest satisfaction and loyalty.
6. Quality, Food Safety & Compliance
- Ensure compliance with FSSAI regulations and food safety standards.
- Maintain high standards of hygiene and sanitation.
- Ensure adherence to labour laws, health & safety regulations, and statutory requirements.
- Monitor audit findings and ensure timely corrective actions.
7. Training & Development
- Identify training needs across all departments.
- Ensure regular operational, service, and leadership training.
- Promote a culture of continuous learning and skill development.
8. Inventory & Cost Control
- Monitor inventory management and stock accuracy.
- Minimise food wastage and pilferage.
- Ensure efficient procurement and vendor coordination.
- Review stock reports and cost variances regularly.
9. Business Development
- Identify opportunities to increase sales and market presence.
- Support marketing campaigns and promotional activities.
- Develop strategies to improve customer retention and repeat business.
- Evaluate opportunities for new outlets and business expansion.
10. Reporting & Communication
- Present business performance reports to senior management.
- Review KPIs and operational dashboards.
- Conduct regular meetings with department heads and Restaurant Managers.
- Ensure effective communication between corporate office and outlets.
Pay: From ₹50,000.00 per month
Work Location: In person
