Store Incharge

A Restaurant Store incharge oversees daily operations and schedules, handles inventory and budgets, and ensures high food quality and customer satisfaction. Key responsibilities include recruiting and training staff, maintaining a positive atmosphere, managing costs and safety, and driving sales and profitability through marketing and operational improvements. Strong leadership, communication, and problem-solving skills are essential for success in this multifaceted role. Key Responsibilities Staff Management: Recruit, hire, train, and schedule staff, providing ongoing coaching and performance feedback to ensure a motivated and efficient team. Operations Oversight: Manage day-to-day restaurant operations, ensuring a smooth flow between front-of-house and back-of-house activities and maintaining high standards of service and cleanliness. Financial Management: Oversee budgets, manage labor costs, monitor sales, control inventory, and identify ways to reduce waste and improve profitability. Quality & Safety: Ensure strict adherence to health, safety, and food safety regulations. Monitor food quality and service standards, and manage relationships with food and beverage suppliers. Reporting: Prepare and present reports on sales, costs, inventory, and other key performance indicators to senior management. Essential Skills Leadership: Ability to lead, motivate, and manage a team effectively. Financial Acumen: Experience in managing budgets, controlling costs, and analyzing financial reports. Problem-Solving: Ability to quickly and effectively address issues that arise in a busy restaurant environment. Communication: Strong verbal and written communication skills to interact with staff, customers, and suppliers. Technical Proficiency: Familiarity with restaurant management software, time tracking, and scheduling tools.