Restaurant Manager

A Restaurant Manager in a cloud kitchen oversees all aspects of the kitchen, focusing on efficient food production, timely order fulfillment, inventory management, and staff supervision in a fast-paced, delivery-only environment. Key responsibilities include ensuring food quality and safety, managing costs, coordinating with delivery partners, and maintaining customer satisfaction through high ratings and prompt complaint resolution. Strong leadership, communication, organization, and the ability to manage P&L are crucial for success in this role.   Key Responsibilities Kitchen Operations: Manage the daily workflow of the kitchen, ensuring smooth and efficient food preparation and packaging for delivery.  Staff Management: Train, schedule, and supervise kitchen staff, fostering a productive and high-performing team.  Inventory & Procurement: Oversee inventory management, conduct regular stock checks, and ensure timely procurement of supplies to avoid discrepancies and maintain stock levels.  Quality Control: Implement and enforce strict food safety, hygiene, and quality standards, including compliance with FSSAI guidelines.  Delivery Coordination: Liaise with delivery partners and internal teams to ensure orders are fulfilled accurately and dispatched on time.  Financial Management: Monitor kitchen costs, manage budgets, and implement cost-control measures to ensure profitability.  Customer Satisfaction: Ensure high-quality food and service, resolve customer complaints, and maintain high ratings on delivery platforms.  Compliance: Ensure strict adherence to all health, safety, and local food safety regulations.  Reporting: Generate reports on kitchen performance and identify areas for improvement.  Required Skills & Qualifications  Proven experience as a restaurant or kitchen manager, preferably in a cloud kitchen environment. Strong leadership, communication, and organizational skills. Ability to multitask and thrive in a fast-paced, high-pressure environment. Knowledge of food safety regulations (e.g., FSSAI). Experience with inventory management and cost control. Strong understanding of kitchen technology and equipment.