523 Qsr Jobs - Page 12

Roles and Responsibilities 1. Must have knowledge about usage of Food Delivery Applications ( Swiggy , Zomato , Petpooja etc.) for the restaurant. 2. Should have knowledge about cloud kitchen (QSR). 3. Ensure the upkeep & readiness of the store & kitchen. 4. Managing the entire P&L of the business unit and drive sales & profitability. 5. Execute company's processes and SOP's to ensure superior customer experience and operational standards. 6. Hire, Train and develop the team and prepare them for the next level. 7. Grow the business through local marketing initiatives. 8. Resolve customer issues on top most priority. 9. Manage Unit inventory, assets and reduce wastage's as per company's guidelines. 10. Comply with kitchen hygiene and food safety standards as per standard guidelines. 11. Enhance customer satisfaction levels. 12. Spontaneously address customers concerns 13. Maintain food cost within budget. 14. Minimize wastage. 15. High level of food safety & hygiene all across the store at all times. 16. Maintain discipline among the team. 17. Ensure implementation of all corporate guidelines issued from time to time. 18. Any other activity as assigned from time to time. Desired Candidate Profile Candidate Must has cloud Kitchen(QSR Format ) Experience minimum 2-3 years as Restaurant Manager/Outlet Manager / Store Manager Perks and Benefits Best in the Industry. Accommodation provided

Position: Assistant Restaurant Manager Location: Mumbai Brand: Pizza Hut Sapphire Foods India Ltd. Job Description: We are looking for a motivated and customer-focused Assistant Restaurant Manager to help oversee daily operations at our Pizza Hut outlet. You will support the Restaurant General Manager in managing staff, ensuring high service standards, maintaining food quality, and achieving sales targets. Key Responsibilities: Assist in day-to-day restaurant operations Supervise and train team members Ensure excellent customer service Maintain hygiene and safety standards Drive store performance and customer satisfaction Requirements: Graduate with 13 years of QSR or hospitality experience Strong leadership and communication skills Willingness to work in a dynamic, fast-paced environment Role & responsibilities

Key Responsibilities Manage end-to-end sales for FMCG & QSR clients, from prospecting to deal closure. Handle all pipeline stages including proposals, sample dispatch, feedback, confirmation, and first-order fulfilment.

Parent Company Yum Brands Inc. Master Franchisee- Burman Hospitality Pvt Ltd QSR Brand Taco Bell Designation Restaurant Manager Department- Restaurant Operations Work Location Surat Weekly Off - as per roaster- one weekday Performance Bonus - 25% Additional to the CTC paid Please apply for job only if you have experience in Handling QSR as RGM and worked in Goa. It is mandatory needed Age Limit- Max 35years Job Description: Process Champion Closing & Opening of the restaurants Training Coordinator for the restaurants Ensures complete and timely execution of corporate & local marketing plans Rostering for team members Champions recognition and motivation efforts Maintaining fast, accurate service, positive guest relations, and ensuring products are consistent with company quality standards Assists Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Assists Restaurant General Manager in interviewing & hiring team members Takes disciplinary action Ensures company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program Ensures food quality and 100% customer satisfaction Skills Required: - Good Communication - Leadership Skills - Ready to work in pressure handling environment - experience working in QSR or Food Industry For more details - kindly share the below mentioned in email - Pruthviraj Parmar pruthviraj.parmar@burmanhospitality.com & WhatsAPP- 7046603532 Reference ID: RGM - Surat Full Name Mobile Number Age Date of Birth Email ID Total Experience Exp in QSR Current CTC Take Home Residence Company Name Designation Reason for Job change Notice Period Vaccination Status Willing to Relocate Yes/No Preferred Work Location Will update you regarding the Interview Shortly, once details are received. Available only on WhatsApp for queries, avoid calls. If not for you, please share it in your circle, references needed!! Regards, Pruthviraj Parmar HR Taco Bell pruthviraj.parmar@burmanhospitality.com 7046603532- WhatsApp

We are currently hiring for the role of Unit Head Cinema Operations at Cinpolis . If you’re passionate about entertainment, customer experience, and driving business performance, this could be your perfect fit! Position: Unit Head – Cinema Operations Location: PAN India Industry: Cinema / Entertainment Experience: 5–12 years Employment Type: Full-time Key Responsibilities: Enhance Guest Experience through strategic service improvements Drive Operational Efficiency & Profitability Boost F&B Revenue with innovative sales initiatives Lead & Develop Teams , ensuring compliance with SOPs Grow Market Presence and customer base What We’re Looking For: Background in Hospitality, QSR, or Retail Strong in P&L, Inventory & Team Management Excellent Multitasking and Deadline Management Passion for delivering a memorable cinema experience At Cinpolis , your journey will be filled with impact, innovation, and opportunities to shine. Ready to roll? Apply now! Let’s make cinematic history together!

Role & responsibilities As a Senior Store Manager, you will be responsible for overseeing and managing the overall operations of a warehouse. This includes coordinating and supervising warehouse staff, overseeing inventory management, optimizing warehouse processes, and ensuring compliance with safety and operational standards. Key Responsibilities: Supervision and Staff Management: Overseeing and directing warehouse staff, including hiring, training, and performance management. Scheduling and assigning work to maximize efficiency and minimize overtime. Motivating and developing team members to foster a positive and productive work environment. Inventory Management: Controlling and optimizing inventory levels, ensuring accurate stock records. Implementing inventory control systems and conducting cycle counts. Managing the receiving, storage, and dispatch of goods. Safety and Security: Developing and implementing safety programs and procedures to ensure a safe working environment. Maintaining compliance with safety regulations and conducting regular safety audits. Overseeing security measures to protect warehouse assets and personnel. Operational Efficiency: Optimizing warehouse layout and workflow to improve efficiency and productivity. Implementing warehouse management systems and automation initiatives. Analyzing data to identify areas for improvement and implementing corrective actions. Budget Management: Developing and managing the warehouse budget, controlling expenses related to staffing, equipment, and supplies.Negotiating with vendors to reduce costs and improve profitability. Logistics and Supply Chain: Coordinating with other departments to integrate logistics with business systems. Managing transportation and distribution operations to ensure timely delivery of goods. Developing and maintaining relationships with suppliers. Skills to Emphasize: Leadership and Management: Demonstrate experience in leading and motivating teams, delegating tasks, and fostering a positive work environment. Inventory Management: Highlight skills in optimizing inventory levels, implementing inventory control systems, and ensuring inventory accuracy. Safety Management: Showcase experience in developing and implementing safety programs, conducting safety audits, and maintaining compliance with safety regulations. Operational Efficiency: Emphasize skills in optimizing warehouse layout, streamlining workflows, and implementing warehouse management systems. Communication and Problem- Solving: Demonstrate strong communication skills, both written and verbal, and the ability to effectively solve problems and resolve conflicts. Budget Management: Highlight experience in developing and managing budgets, controlling expenses, and negotiating with vendors. Quantify Achievements: Whenever possible, use numbers and data to showcase your accomplishments. For example: "Reduced warehouse operating costs by 15% through strategic negotiations with suppliers". "Improved inventory accuracy by 10% through the implementation of a new inventory management system". "Increased warehouse efficiency by 20% by streamlining workflows and implementing new technologies".

About the job: A Manager is responsible for managing day to day operations activity across all the outlets. Will also be responsible to create a strategic plan to improve efficiency and increase departmental profits while managing the companys overall operations. Hiring staff, operating budgets, and launching price promotions that could attract more customers. Overall responsibilities include formulating business strategy, managing people and establishing policies. To be successful in this role, you should be a thoughtful leader and a confident decision-maker, helping our people develop and be productive, while ensuring our profits are on the rise. Roles & Responsibilities: Requisition: Requisition data to be checked on a daily basis Wastage data to be checked on a daily basis Any misalignments on requisition to be highlighted to the necessary escalation channel and resolved immediately Weekly consumption report to be shared with senior management Maintenance and upkeep: Daily walk through of space Checking in on escalations made on maintenance work Ensure all maintenance work is completed within given time frame Escalate via adequate channel if maintenance isn't completed Staffing: Preparing weekly roster for all staff present at outlet Conduct training for all FOH staff on 4 major buckets including coffee, bakehouse, cacao and general service etiquette Facilitate training of all coffee / bakehouse vertical specific outlet staff along with relevant vertical POCs Track retention of staff training on a weekly basis Lead monthly review meetings with vertical specific POCs, HR and Senior Outlet Management to suggest any realignment or reallocation of staff where necessary Be responsible for management and welfare of all staff present at the outlet Reporting: Prepare and maintain daily finance MIS including sales data, wastage, receivables, cash deposits Prepare and maintain daily operational MIS including maintenance, incident reports, staffing challenges, operational challenges Prepare month end inventory valuation report Prepare monthly P&L of store along with Finance Dept Sales: Set monthly targets with senior management for store revenues, and be responsible to achieve the same Allocate individual sales targets for staff members, manage internal incentive programs for the same Report to finance on any sales data required Be responsible for all revenue settlements across channels including cash / card / UPI Marketing: Review the impact of marketing activities by analyzing sales reports, support marketing function with data and feedback on success metrics Ensure marketing initiatives are completed to a high quality standard in the outlet Required Skills: Proven 3+ years of experience in heading Operations of minimum 2 restaurant or Cafe units. Experience in planning and budgeting Knowledge of business process and functions Strong analytical ability Backend Operations System Knowledge Understanding of Financial,P&L Statement Self Starter Excellent communication skills (English & Hindi) Outstanding organizational and leadership skills Problem-solving aptitude

Walk-In Interview Drive . Date -28th June 2025 - Saturday / 30th June 2025-Monday Timing - 9AM to 7PM Venue Details : Regional Office . Avenue Supermarts Ltd(Dmart),Sri Garuda Swagath Mall,2nd Floor,Municipal no65/A/78/-79, 30TH Cross,Byrasandra,Jayanagar Bangalore-560041 sridevi.nayak@dmartindia.com / hrd.roblr@dmartindia.com Contact Number - 7676315700 Designation - Department Manager / Sr. Officer . Experience: 3 Years to 8 Years Location: across Karnataka . Preferable candidates from Apparels , Garment, QSR , Production, Cinema , Hotel Mall Operations , FMCG Age Below 32 Years Roles and Responsibilities: Is responsible for overall store operations. An average store has approximately 350 + staffs All adherence to all the processes at store opening Optimum utilization of manpower & Team Development Customer Satisfaction/ Service, Avoid stock outs, loss of sale Loss Prevention, Customer Satisfaction & Service Pilferage Control Asset Maintenance, customer convenience & service Team Building, Employee Engagement Space Management, Maintain the hygiene, customer service, safety of staff & Customers, Avoid loss of sale Smooth Stores operation Statutory Compliance Safety of store Assets & Property Skills:- Leadership skills Analytical skills Good communication skills Coordination skills Quick & Right Decision Making Computer Savvy

Accountable for serving clients and guests according to Sodexo Standards and performing delegated duties by the Manager. Critical Responsibilities: Duty roster and shift planning/allocation - Daily Timely indents and issues for operations - Daily Consistency of food service and timely delivery - Daily CCG inventory coordination with KST Executive - Daily Breakages/Discard control and replenishment - Daily Preparing Meal summary for each meal period - Daily Coordination with Kitchen for adequate food pick up - Daily Check RT/Liquid Feed service - Daily Follow food and work safety process - Daily Attrition and absenteeism control - Daily Patient satisfaction scores above 85% - Monthly Equinox audit scores above 85% - Bi-Monthly NABH/JCI/APAC HSE etc. audit preparation and support - As and when required Food service records and registers updation - Daily Check cash summary and deposits for the day - Daily DOR updates - Daily

Prepare indents for FB section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working Collaboration.

Prepare indents for FB section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department. Ensure implementation of company discipline at site. Adhere to proper food hygiene and storage practices. Ensure complete care and handling in relation to catering service and buffet equipment. Observe and enforce safe working practices with all subordinate staff. Follow all safety rules and procedures as per the site requirements. Ensure that equipmentand materials are not left unattended. Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment. Understanding of electronic cash register systems and basic bookkeeping. Computer literacy Sound communication skills. Work scheduling and planning skills. Leadership skills. Well-groomed and able to represent Sodexo in a professional manner. Customer focused. Organized and self-motivated. Creativity and an eye for detail. Team Working Collaboration.

Accountable for serving clients and guests according to Sodexo Standards and performing delegated duties by the Manager. Critical Responsibilities: Duty roster and shift planning/allocation - Daily Timely indents and issues for operations - Daily Consistency of food service and timely delivery - Daily CCG inventory coordination with KST Executive - Daily Breakages/Discard control and replenishment - Daily Preparing Meal summary for each meal period - Daily Coordination with Kitchen for adequate food pick up - Daily Check RT/Liquid Feed service - Daily Follow food and work safety process - Daily Attrition and absenteeism control - Daily Patient satisfaction scores above 85% - Monthly Equinox audit scores above 85% - Bi-Monthly NABH/JCI/APAC HSE etc. audit preparation and support - As and when required Food service records and registers updation - Daily Check cash summary and deposits for the day - Daily DOR updates - Daily

Accountable for serving clients and guests according to Sodexo Standards and performing delegated duties by the Manager. Critical Responsibilities: Duty roster and shift planning/allocation - Daily Timely indents and issues for operations - Daily Consistency of food service and timely delivery - Daily CCG inventory coordination with KST Executive - Daily Breakages/Discard control and replenishment - Daily Preparing Meal summary for each meal period - Daily Coordination with Kitchen for adequate food pick up - Daily Check RT/Liquid Feed service - Daily Follow food and work safety process - Daily Attrition and absenteeism control - Daily Patient satisfaction scores above 85% - Monthly Equinox audit scores above 85% - Bi-Monthly NABH/JCI/APAC HSE etc. audit preparation and support - As and when required Food service records and registers updation - Daily Check cash summary and deposits for the day - Daily DOR updates - Daily

Accountable for serving clients and guests according to Sodexo Standards and performing delegated duties by the Manager. Critical Responsibilities: Duty roster and shift planning/allocation - Daily Timely indents and issues for operations - Daily Consistency of food service and timely delivery - Daily CCG inventory coordination with KST Executive - Daily Breakages/Discard control and replenishment - Daily Preparing Meal summary for each meal period - Daily Coordination with Kitchen for adequate food pick up - Daily Check RT/Liquid Feed service - Daily Follow food and work safety process - Daily Attrition and absenteeism control - Daily Patient satisfaction scores above 85% - Monthly Equinox audit scores above 85% - Bi-Monthly NABH/JCI/APAC HSE etc. audit preparation and support - As and when required Food service records and registers updation - Daily Check cash summary and deposits for the day - Daily DOR updates - Daily

Accountable for serving clients and guests according to Sodexo Standards and performing delegated duties by the Manager. Critical Responsibilities: Duty roster and shift planning/allocation - Daily Timely indents and issues for operations - Daily Consistency of food service and timely delivery - Daily CCG inventory coordination with KST Executive - Daily Breakages/Discard control and replenishment - Daily Preparing Meal summary for each meal period - Daily Coordination with Kitchen for adequate food pick up - Daily Check RT/Liquid Feed service - Daily Follow food and work safety process - Daily Attrition and absenteeism control - Daily Patient satisfaction scores above 85% - Monthly Equinox audit scores above 85% - Bi-Monthly NABH/JCI/APAC HSE etc. audit preparation and support - As and when required Food service records and registers updation - Daily Check cash summary and deposits for the day - Daily DOR updates - Daily

Accountable for serving clients and guests according to Sodexo Standards and performing delegated duties by the Manager. Critical Responsibilities: Duty roster and shift planning/allocation - Daily Timely indents and issues for operations - Daily Consistency of food service and timely delivery - Daily CCG inventory coordination with KST Executive - Daily Breakages/Discard control and replenishment - Daily Preparing Meal summary for each meal period - Daily Coordination with Kitchen for adequate food pick up - Daily Check RT/Liquid Feed service - Daily Follow food and work safety process - Daily Attrition and absenteeism control - Daily Patient satisfaction scores above 85% - Monthly Equinox audit scores above 85% - Bi-Monthly NABH/JCI/APAC HSE etc. audit preparation and support - As and when required Food service records and registers updation - Daily Check cash summary and deposits for the day - Daily DOR updates - Daily

Accountable for serving clients and guests according to Sodexo Standards and performing delegated duties by the Manager. Critical Responsibilities: Duty roster and shift planning/allocation - Daily Timely indents and issues for operations - Daily Consistency of food service and timely delivery - Daily CCG inventory coordination with KST Executive - Daily Breakages/Discard control and replenishment - Daily Preparing Meal summary for each meal period - Daily Coordination with Kitchen for adequate food pick up - Daily Check RT/Liquid Feed service - Daily Follow food and work safety process - Daily Attrition and absenteeism control - Daily Patient satisfaction scores above 85% - Monthly Equinox audit scores above 85% - Bi-Monthly NABH/JCI/APAC HSE etc. audit preparation and support - As and when required Food service records and registers updation - Daily Check cash summary and deposits for the day - Daily DOR updates - Daily

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations The Outlet Manager is responsible to manage the assigned outlet as a successful independent profit centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management Minimum 2 years work experience as Outlet Manager or Assistant Manager in a hotel or large restaurant with good standards The candidate should have worked in both outlet and banquets as well

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Outlet Manager is responsible to manage the assigned outlet as a successful independent profit centre, in line with the outlets operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Outlet Manager or Assistant Manager in a hotel or large restaurant with good standards.

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Restaurant Manager is responsible to manage the Department as an efficient, and productive cost centre, by maintaining an organised and clean back-of-house area in Food and Beverage and by providing all kitchens, outlets and banquets with clean operating equipment, based on expected business levels. Qualifications Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Outlet Manager or Assistant Manager in a hotel or large restaurant with good standards.

Role Description This is a full-time, on-site role for a Assistant Restaurant Manager located in Gurugram, Ludhiana and Rajpura. The Assistant restaurant Manager will be responsible for managing day-to-day operations, assisting the restaurant manager, ensuring customer satisfaction and managing food and beverage operations of the store. The Restaurant Manager will also be responsible for hiring, training, and overseeing the restaurant staff while maintaining open communication. Qualifications * Customer Satisfaction and Customer Service skills * Significant experience in the food and beverage industry * Strong communication skills * Ability to hire, train, and manage staff * Bachelor's degree in Hospitality, Business Management or related field * Experience in managing restaurant operations is preferred * Worked with a QSR, Cafe and Bakery outlets. Interested candidate can share their resume at careers@bahrihospitality.in along with current and expected CTC. Brand website: delifrancerestaurants.in International website: delifrance.com

Role Description This is a full-time on-site role located in New Delhi for a Shift Manager/Ludhiana/Gurugram. The Shift Manager will be responsible for managing daily operations, supervising and training staff, ensuring compliance with health and safety regulations, monitoring inventory levels, and ensuring customer satisfaction. Roles & Responsibilities: * Performs duties of the Team Member when necessary Duties And Responsibilities * Maintains inventory * Directs efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines * Reviews restaurant results to identify successes and areas for improvement * Ensures that restaurant upholds operational and brand standards * Motivates and directs Team Members to exceed guest expectations with accurate, fast, and friendly service in clean surroundings * Provides coaching and feedback to Team Members to increase the restaurant team's capabilities. Qualifications * Worked in the F&B industry, especially QSR, Bakery, and Coffee Chains. * Excellent communication and interpersonal skills * Ability to work in a fast-paced environment * Strong problem-solving and decision-making skills * Ability to work flexible hours, including evenings and weekends * Bachelor's degree in Hospitality Management or related field is preferred Interested candidates can share their updated resume at careers@bahrihospitality.in along with current/expected CTC.

Responsibilities : Job Description - Areas of ResponsibilityIndicative ActivitiesCustomer ExperienceProcess oriented - should be able to impliment & follow all set food & beverage SOPRestaurant food ratingSection food ratingEnsure minimisation of dispatch related errorsRegular food testing at the unit for quality & quantity being served.All food safety and hygiene level in place at unit. 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 followedControl Food Cost & WastagesRestaurant Rating (Focus on Product)Optimum use of labour at the unitForecasting salesEnsure right indent is done as per sales forcastDaily reports as per brand sopDaily 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 paymentCorrect Mid month & Monthly MISProper management for petty cash expense and strive towards reducing petty cast expensesDaily self Life check to ensure minimum spillage.Brand & MarketingPlan LSM activity for new launch productLSM activity to increase ordersPeople ManagementOne on One with team Member.Regular RNREmployee engagement activitiesPersonal hygiene for team membersDaily briefing with the teamRetention of people. As per set target.Ensure every team member is trained on Brand SOPTraining team members for next level responsibility / Growth (Operations)Refresher Training of teamDuty RoasterProcess / InitativesFollow & Impliment Brand SOP's at the unit level. Role & responsibilities Preferred candidate profile

Overall operations of the Stores 1.To plan and carry out operations of the store, so as to maintain smooth functioning of the store with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. 2. Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow. 3. Execution of Shift in the Store as per the agreed plan. 4. Planning for staff deployment during the shift. 5. Carry out local sales Marketing like door hanging, Newspaper insertion, Corporate calling. 6. To carry out staff meeting at periodic intervals and ensure motivation of the team. 7. Preparing different kinds of reports on food cost, inventory, wastage, P&L. 8. Candidate will be responsible for handling Day to day operations, shift Management, Inventory, Food Cost etc Locations - Osmanabad, Beed, Aurangabad, Amravati, Solapur, Our Recruiters Mausam - 7302543769 Rishab - 9220264109 Manmeet - 8287249724 Ankit - 9319111816 Nikita - 7668577529