Deputy Unit Manager

As a Deputy Unit Manager, you will be responsible for ensuring a seamless customer experience by being process-oriented and implementing all set food and beverage Standard Operating Procedures (SOPs). Your key responsibilities will include: - Conducting regular food testing at the unit to maintain quality and quantity standards. - Ensuring all food safety and hygiene measures are in place at the unit, with audit targets consistently achieved. - Setting and achieving targets for Customer Average Preparation Time (CAPD) metrics. - Maintaining control over controllable costs to achieve Annual Operating Plan (AOP) targets. - Managing opening and closing checklists, controlling food costs and wastages, and optimizing labor usage at the unit. - Forecasting sales accurately and ensuring appropriate inventory management. - Overseeing the proper implementation of the Goods Received Note (GRN) process at the unit. - Monitoring mid-month and monthly Management Information System (MIS) reports for correctness. - Managing petty cash expenses efficiently and striving to reduce such expenses. - Implementing brand and marketing plans, including Local Store Marketing (LSM) activities for new product launches and increasing orders. - Engaging with the team through one-on-one sessions, regular recognition and reward initiatives, and employee engagement activities. - Ensuring personal hygiene standards for all team members and conducting daily briefings. - Focusing on team retention and growth by setting and achieving retention targets, providing continuous training on Brand SOPs, and preparing team members for higher responsibilities. Your role will also involve following and implementing Brand SOPs at the unit level, driving process improvements, and ensuring the successful execution of brand initiatives.,