Experience Level: 4+ Years in Multi-unit Management Reports to: Regional Operations Manager / Head of Operations
To lead, mentor, and oversee the operations of 6–10 restaurant units within a designated territory. You will be responsible for driving top-line sales growth, ensuring 100% compliance with brand SOPs, and developing a pipeline of future leaders while maintaining world-class customer service standards.
SOP Adherence: Ensure every outlet strictly follows brand guidelines for food safety, hygiene (FSSAI standards), and service speed (TAT).
Quality Control: Conduct regular audits to maintain product consistency and restaurant cleanliness across the cluster.
Inventory Management: Oversee supply chain efficiency and minimize wastage/shrinkage at the store level.
Sales Growth: Analyze local market trends to implement hyper-local marketing strategies and achieve revenue targets.
Cost Optimization: Manage Prime Costs (COGS and Labor) to maximize EBITDA.
Budgeting: Review weekly and monthly P&L statements with Store Managers to identify and fix financial leakages.
Talent Pipeline: Recruit, train, and retain high-performing Store Managers (RMs) and Assistant Managers.
Performance Reviews: Conduct structured performance appraisals and provide actionable feedback to unit leaders.
Culture: Foster a high-energy, "customer-first" culture across all teams.
Feedback Loops: Monitor Customer Satisfaction (CSAT) scores and Net Promoter Scores (NPS).
Online Presence: Manage ratings on delivery platforms (Zomato/Swiggy) and address escalations to maintain a positive digital reputation.
Experience: Minimum 4 years of experience specifically as an Area Manager or Cluster Manager in the QSR/Fast Food industry.
Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
Technical Skills: Proficiency in POS systems, inventory management software, and advanced Excel for data analysis.
Soft Skills: Strong negotiation skills, analytical mindset, and the ability to work under pressure in a fast-paced environment.
Data-Driven Decision Making: Proficiency in using AI-driven analytics for predictive labor scheduling and inventory ordering.
Sustainability: Managing "Green SOPs" focused on reducing carbon footprints and sustainable packaging.
Omnichannel Management: Balancing high-volume dine-in with rapid growth in delivery and "click-and-collect" models.