Outlet Manager

A. Outlet Operations Management Manage and supervise the overall daily operations of the outlet. Ensure smooth opening and closing of the outlet according to company SOPs. Oversee counter operations, order taking, billing, food preparation, packaging, and customer service. Ensure timely order processing and efficient service, especially during peak business hours. Coordinate between kitchen, counter, and service teams to maintain operational efficiency. Ensure all menu items are available, correctly displayed, and served according to brand standards. Monitor equipment functionality and ensure maintenance issues are reported and resolved promptly. Maintain operational readiness of the outlet throughout business hours. Ensure compliance with the operating guidelines and standards established by the company. B. Team Management & Leadership Supervise, train, and manage all outlet employees, including shift supervisors, cashiers, kitchen staff, and service personnel. Prepare staff duty rosters and ensure adequate manpower deployment across shifts. Monitor employee attendance, punctuality, grooming, discipline, and overall performance. Conduct regular staff briefings to communicate daily targets, operational priorities, and service expectations. Train new and existing employees in customer service, food handling, billing systems, hygiene practices, and operational SOPs. Identify training requirements and support employee performance improvement. Handle staff-related operational issues and escalate serious matters to the Area Manager. Ensure teamwork, accountability, and professional conduct among employees. C. Sales Performance & Customer Service Take responsibility for achieving daily, weekly, and monthly sales targets. Monitor outlet sales performance and implement strategies to improve revenue and customer satisfaction. Ensure excellent customer service and timely order fulfilment. Handle customer complaints professionally and ensure prompt resolution. Encourage effective upselling and suggestive selling to improve average bill value. Monitor billing accuracy, order processing time, and overall service efficiency. Identify opportunities to increase repeat customers and improve outlet performance. Maintain a professional and welcoming environment for all customers. Coordinate with the Area Manager regarding sales performance, customer feedback, and business improvement opportunities. D. Food Quality & Kitchen Coordination Ensure all food products are prepared, portioned, packed, and served according to INDII's prescribed recipes and brand standards. Coordinate with kitchen staff to ensure consistent food taste, presentation, quality, and timely preparation. Monitor product freshness, quality, shelf life, and availability. Ensure compliance with approved portion sizes and standard preparation procedures. Supervise the handling of dine-in, takeaway, and delivery orders, wherever applicable. Ensure proper storage, handling, and rotation of raw materials and prepared food. Monitor kitchen productivity and resolve operational delays. Prevent the sale or service of food products that do not meet required quality and hygiene standards. E. Inventory Management & Cost Control Manage daily inventory requirements and ensure adequate availability of raw materials, packaging materials, and operational supplies. Monitor daily stock consumption, stock transfers, wastage, and inventory levels. Conduct regular physical stock verification and coordinate inventory audits. Verify inward stock deliveries against purchase orders, invoices, and quality requirements. Ensure accurate recording of stock movement, damaged products, wastage, and staff consumption. Implement measures to minimise food wastage, pilferage, and unnecessary operational expenses. Maintain stock records and ensure timely replenishment through authorised procurement procedures. Monitor food costs, portion control, and inventory discrepancies. Coordinate with the Area Manager to identify opportunities for improving cost efficiency and profitability. F. Hygiene, Food Safety & Compliance Ensure strict compliance with FSSAI food safety requirements, company hygiene standards, and operational SOPs. Maintain cleanliness and sanitation across the kitchen, service counter, storage areas, equipment, and customer areas. Ensure all employees follow appropriate personal hygiene, grooming, and uniform standards. Monitor food storage temperatures and ensure proper FIFO/FEFO inventory practices. Ensure safe food handling, preparation, and packaging procedures. Conduct daily hygiene checks and maintain all required cleaning and operational checklists. Ensure proper waste disposal and adherence to applicable food safety and workplace safety requirements. Report and coordinate the resolution of equipment breakdowns, maintenance issues, pest-control concerns, and safety hazards. Ensure the outlet remains prepared for internal inspections, food safety audits, and regulatory checks. Follow all applicable hospital-campus operational, hygiene, and safety guidelines, where required. G. Cash Handling & Financial Control Oversee daily billing operations and ensure accurate recording of all sales transactions. Monitor cash, UPI, card, and other digital payment collections. Verify daily cash reconciliation, POS reports, and settlement records. Investigate and report cash shortages, billing discrepancies, and unauthorised transactions. Ensure correct application of discounts, promotional offers, and billing procedures. Monitor outlet operating expenses and maintain financial discipline. Ensure proper documentation of daily sales collections and cash handovers. Report financial irregularities immediately to the Area Manager. H. Reporting & Coordination Prepare and submit daily sales reports, stock reports, wastage records, and operational updates. Monitor key performance indicators and report outlet performance to the Area Manager. Maintain accurate records of attendance, i