Area Manager

Area Manager Little Italy Restaurants

Reporting To:

Location:

Role Objective:

To drive operational excellence, cost control, guest satisfaction, staff development, and business growth across multiple outlets (dine-in, cloud kitchens, and franchises). The Area Manager acts as the brands frontline leader, ensuring execution and accountability in every unit.

Nature of Role: Hands-On, Field-Focused, SOP-Driven

• This is

  not a desk job

  —it requires active, on-ground presence.
• The Area Manager must be present at outlets from

  12:00 noon until restaurant closing

  , engaging during peak service times.
• This role demands

  strict execution of all assigned tasks and responsibilities in line with brand SOPs and scheduled timelines

  .
• The Area Manager is expected to

  lead by example

  , providing hands-on support, coaching, and guidance to outlet teams.
• A key part of this role is

  building rapport with guests

  , promoting services (e.g., catering, banquets), and ensuring consistent guest delight.

Key Responsibilities & Role Tasks

1. Outlet Audits & SOP Compliance

• Conduct

  minimum 25 travel path audits per month

  —1 per outlet.
• Ensure

  100% resolution of all issues

  flagged in previous audits within timelines.
• All audits must follow brand-defined checklists and formats.

2. Food Cost Control & Inventory Accuracy

• Maintain outlet food cost as follows:
  • Dine-In: 30% • Cloud Kitchens: 35% • Piazza: 40%
• Ensure

  daily wastage (pre & raw)

  and

  monthly inventory reports

  (kitchen, service, store, bar) are submitted with 100% compliance.

3. Utility Cost Management

• Ensure electricity and water bills remain

  5% of net sales

  , monitored via MIS and actual bills.

4. Staff Training & Development

• Conduct a

  minimum of 2 structured training sessions per month

  , covering: • Service SOPs • Menu/product knowledge • Guest handling • Presentation standards
• Personally mentor team members through hands-on coaching on the floor.

5. Revenue Target & Sales Monitoring

• Ensure

  100% achievement of monthly sales targets

  per outlet as per budget.
• Analyze underperforming locations and implement corrective actions proactively.

6. Operational & Reporting Compliance

• Ensure timely and accurate submission of:
  • 5P Weekly Reports (Every Monday EOD) • Monthly AM Review Files (1st of each month EOD) • Monthly MPRs (Outlet-wise) • Guest Calling Data (Every Monday EOD)

7. Outdoor Catering & Event Execution

• Oversee ODCs to ensure

  SOPs are strictly followed

  , including: • Pre-event checklists • FP book updates • Post-event party item consumption reports

8. Guest Experience & Feedback Oversight

• Ensure

  80%+ weekly compliance

  in: • Reservation updates • Feedback collection • Birthday/Anniversary guest calls
• Personally interact with guests, resolve concerns, and upsell services.

9. Staffing & Retention Management

• Maintain

  5% attrition rate

  across all outlets.
• Share

  updated staffing lists by the 15th of each month

  .
• Coordinate closely with HR for hiring, welfare, and grievance resolution.

Additional Expectations

• Foster strong relationships with franchise owners and act as their operational support point.
• Benchmark against competitors regularly and report observations.
• Be available for last-minute operational needs, event escalations, or special assignments.
• Continuously build knowledge through exposure, field learning, and local market awareness.

Ideal Candidate Profile – Area Manager - Little Italy Restaurants

1. Skills (What the candidate must be able to do effectively)

• Operational Leadership:

  Manage day-to-day restaurant operations across multiple outlets with precision and consistency.

• People Development:

  Coach, train, and uplift staff performance through hands-on guidance and mentoring.

• Customer Engagement:

  Interact with guests, resolve complaints, and drive loyalty through exceptional service.

• SOP Compliance & Auditing:

  Enforce and monitor adherence to operational, service, food, and hygiene standards.

• Sales Monitoring & Cost Control:

  Track daily sales, control food/utilities costs, and optimize profitability.

• Time & Task Management:

  Execute scheduled responsibilities across outlets without delay or deviation.

• Training Delivery:

  Conduct effective, on-ground training in service SOPs, guest experience, and menu knowledge.

• Reporting & Documentation:

  Maintain reporting discipline (weekly, monthly, audits, staffing, guest data).

2. Knowledge (What the candidate must know deeply)

• Restaurant Operations SOPs:

  Opening-closing, hygiene, service, inventory, and guest management standards.

• Food Costing & Inventory Systems:

  Understanding of how to manage and monitor raw material and yield.

• Guest Service Protocols:

  Standards for fine/casual dine-in service, catering, banquet operations, and customer delight.

• HR & Staffing Basics:

  Team scheduling, staff hygiene, performance evaluation, attrition control.

• Local Market Dynamics:

  Basic awareness of competitor pricing, service quality, and consumer preferences.

• Event & Catering Execution:

  Familiarity with ODC/banquet checklists, setup standards, reporting.

• Compliance & Audit Readiness:

  Awareness of audit points, internal checklists, and best practices.