The Branch Manager is responsible for managing overall operations of the restaurant branch, ensuring business growth, maintaining high service standards, and leading the team to achieve performance goals. The role combines operational supervision, financial control, and team leadership.

Key Responsibilities:

Oversee daily operations of the restaurant branch to ensure smooth functioning.
Supervise staff performance, manage scheduling, and ensure proper staffing levels.
Maintain service quality, hygiene, and brand standards.
Drive sales and profitability through effective cost control and customer satisfaction.
Monitor inventory, purchasing, and vendor management.
Prepare and analyze sales, expense, and performance reports.
Handle customer feedback, complaints, and implement service improvements.
Ensure compliance with company policies, food safety, and labour regulations.
Coordinate with head office for HR, marketing, and operational support.
Lead, train, and motivate team members to achieve business goals.

Requirements:

Bachelor’s degree or diploma in Hotel Management, Business, or related field.
3–5 years of experience in restaurant or hospitality management.
Strong leadership and organizational skills.
Excellent communication and customer service abilities.
Experience in handling budgets, inventory, and operational reports.
Ability to work under pressure and make quick decisions.

Job Type: Full-time

Pay: ₹200,000.00 - ₹400,000.00 per year

Benefits:

Food provided
Leave encashment

Work Location: In person

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