An Outlet Manager in a QSR (Quick Service Restaurant) is responsible for overseeing the daily operations of a specific restaurant location, ensuring efficient service, high customer satisfaction, and profitability. Key duties include managing staff, monitoring inventory, handling customer service, and ensuring compliance with company and health & safety standards. Key Responsibilities: Staff Management: Supervising, training, and motivating a team of employees. Creating staff rotas and managing employee schedules. Addressing employee concerns and disciplinary actions. Customer Service: Ensuring customers receive prompt, friendly, and quality service. Handling customer complaints and resolving issues efficiently. Implementing strategies to improve guest experience and retention. Operational Management: Overseeing daily operations and ensuring smooth functioning of the outlet. Monitoring inventory levels and coordinating with suppliers for stock replenishment. Ensuring compliance with health, safety, and hygiene standards. Financial Management: Managing daily cash flow and balancing registers. Tracking financial performance and identifying areas for improvement. Assessing and improving outlet profitability. Marketing & Sales: Implementing marketing strategies to promote the outlet. Developing and executing promotions and pricing strategies. Monitoring sales performance and identifying areas for growth. General: Maintaining a clean and organized environment. Conducting regular inspections and assessments of the outlet. Communicating effectively with management and other departments. Skills & Qualifications: Strong leadership and team management abilities. Excellent communication and interpersonal skills. Proficiency in restaurant management software and POS systems. Knowledge of food safety and hygiene regulations. Ability to handle customer service situations and resolve conflicts. Problem-solving and decision-making skills. Ability to work in a fast-paced environment. Intrested what's app on 8268077077 Job Types: Full-time, Permanent Pay: ₹13,042.79 - ₹33,210.19 per month Benefits: Food provided Provident Fund Work Location: In person
Key Responsibilities Food Preparation: Mixing ingredients, preparing doughs, batters, fillings, and glazes according to standard recipes. Baking & Finishing: Assisting with baking, molding, and finishing various bakery items like breads, cakes, and pastries. Station Management: Maintaining a clean and organized workstation, ensuring proper storage of ingredients and finished products, and preparing mise-en-place. Quality & Consistency: Adhering to high standards for quality and consistency in all baked goods. Hygiene & Safety: Following all kitchen hygiene and safety protocols, including temperature checks, food labeling, and proper storage. Stock & Equipment: Reporting stock levels to superiors and assisting in inventory management; reporting any defects or hazards in kitchen equipment. Learning & Support: Assisting and guiding more junior Commis-level staff and taking the initiative to learn new techniques and skills. Required Skills and Experience Culinary Training: A diploma or certification in bakery or pastry is often required. Experience: 1-4 years of hands-on experience in a bakery or pastry setup is preferred. Multitasking: The ability to work under pressure and multitask effectively is crucial. Passion: A genuine interest in baking and a strong willingness to learn and grow within the culinary field. Job Type: Full-time Pay: ₹10,241.92 - ₹23,475.74 per month Experience: Baking: 1 year (Required) Work Location: In person