QSR Restaurant Manager

To hire candidates who oversee daily operations and ensure smooth functioning of restaurant.

Inventory management, team leadership, customer experience, billing and tracking daily sales, expenses.

OUTLET PERFORMANCE 

Increasing the Average order value / ticket size for in store Dine in orders through designing appropriate combos and upselling different dishes to customers. ( Current AOV– ) increase it by 25% in next 3 months 

Creating a customer database by collecting customer information from Dine customers and Online calling (Zomato customers) to increasing direct ordering and reducing aggregator dependency 

Interacting with customers to ensure higher engagement and customer satisfaction the same needs to reflect on google reviews of the store that needs to be increased by 25 Reviews every Month 

Increasing the Zomato & Swiggy of Restaurant organically by getting it reviewed from Dine in & Online customers (offer them coupons, Deals, Points) Minimum 50 Reviews ( Swiggy +Zomato) 

Designing interesting and engaging combos on online aggregator platforms to increase the Number of order by 25%in next 3months 

Increasing Dine in and enhancing the total Revenue by 10% every Month

INVENTORY CONTROL 

Designing an inventory control mechanism to track inventory comprehensively to increase productivity 

CreatingSOP’sfor inventory control and highlighting the key check points in the same 

Designingformats totrack inventory and conduct weekly review of the same 

Identifying high value inventory and tracking the same on weekly basis 

Conductingaudits for on fortnightly basis to keep a track on inventory and losses 

optimizing the Breakfast / Lunch and Dinner cost of staff

COSTCONTROL 

Calculating the Food cost of every item in the menu to identify the actual food cost 

Creatingdynamicformat tocalculate food cost of every item 

Bringingthe overall food cost to 25 %ofSale value in next 3 months 

Quantification of portion size of every food item ensuring standard quantities for every order 

Identification of current wastage % and bringing the overall wastage to 2% in next 3 months 

Identification of hidden wastage through audits and designing mechanism to eliminate hidden wastage 

Optimizing utilities Bill to ensure profit maximization overall utilities bill to be reduced by 10% for your store 

DesigningFormatandtracking the inventory of housekeeping material 2

GOVERNANACE 

Creatingingredient list for all the dishes and make a repository of entire Menu dishes 

Designingandcreating SOP’s ofentire menu for quality control standardization and training purpose 

Creatingchecklist for hygiene of staff member  Creatingstandard portion sizes of all dishes across the F&B 

Creating check list for hygiene and cleanliness of entire Restaurant and implementing the same across stores 

Preparation of cleaning / Deep cleaning schedule for kitchen and getting the same implemented across stores 

Vendordevelopmentactivities for creating backups of existing vendors

LEADERSHIP & TRAINING 

Daily interaction with staff and ensuring higher levels of engagement at work 

Sensing the pulse of employees and understanding their needs and requirements 

Training junior staff of basic etiquette of customer interaction, customer engagement, inventory management, and upselling the products.

Resolving day-to-day staff-related issues and challenges

Creating all the required SOPs related to store operations and training staff every week on the same and conducting test to ensure training effectiveness

CUSTOMER SATISFACTION 

Keeping track of online orders and customer complaints and reviews on aggregator platforms and Google and ensuring complaints are less than 2% 

Resolving customer-related issues and grievances through customer interaction

Enhancing overall customer experience during dine-in/take-away and online ordering

Providing replacement meals, coupons, and discounts to improve overall customer experience for genuine customer complaints 

Formulate strategies and implement promotional activities, including dealer meets for brand positioning and effective enhancement of trade relations for increasing sales.