Key Responsibilities
- Daily Operations: Coordinate opening and closing procedures, run pre-shift huddles, and inspect line quality.
- Financial & Cost Control: Monitor profit and loss (P&L), manage labor and food costs (COGS), reduce waste, and set pricing strategies.
- Staff Leadership: Handle recruitment, scheduling, payroll oversight, training, and performance reviews.
- Quality & Compliance: Enforce health, safety, hygiene, and local food regulation standards.
- Inventory Control: Track stock levels, oversee supplier relations, and prevent inventory loss or theft.
- Guest Experience: Resolve customer complaints and maintain high satisfaction metrics. [
Pay: ₹40,000.00 - ₹45,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
