Deputy Unit Manager / Shift Manager

• Process oriented - should be able to implement & follow all set food & beverage SOP
• Restaurant food rating
• Section food rating
• Ensure minimisation of dispatch related errors
• Regular food testing at the unit for quality & quantity being served.
• All food safety and hygiene level in place at unit.

Customer Experience

Audit targets achivedAll products available at unit to serve 100% satisfaction.

Set targets for CAPD to be achieved.

(Ar_P, O_D & Prep Time)Continuous follow-up with filed ops for order pickup by DE's (For Delay in pickup)All products serve within self life.

FinancialAchieving AOP (All controllable cost)Opening & Closing checklist followed Control Food Cost & Wastages

Restaurant Rating (Focus on Product)

Optimum use of labour at the unit

Forecasting sales

Ensure right indent is done as per sales forcast

Daily reports as per brand sop

Daily Inventory check.

Proper GRN process at the unit to be followed.

Follow-up with respective teams for smooth functioning of the unit.

Coordinate with finance team for utility payment

Correct Mid month & Monthly MIS

Proper management for petty cash expense and strive towards reducing petty cast expenses

Daily self Life check to ensure minimum spillage.

Brand & Marketing

Plan LSM activity for new launch product

LSM activity to increase orders

People Management

One on One with team Member.

Regular RNR

Employee engagement activities

• Personal hygiene for team members
• Daily briefing with the team
• Retention of people.
• As per set target. Ensure every team member is trained on Brand SOP
• Training team members for next level responsibility / Growth (Operations)Refresher Training of team
• Duty RoasterProcess / InitiativesFollow & Implement Brand SOP's at the unit level.