Cafe Manager

Role Overview

We are looking for a dynamic and result-oriented Unit Manager / Restaurant Manager to take complete ownership of the day-to-day operations of a QSR/restaurant outlet. The role is responsible for driving sales and profitability while ensuring excellent customer service, food quality, hygiene, team performance, and operational standards.

The ideal candidate should have strong leadership skills, a customer-first approach, and the ability to manage a fast-paced restaurant environment.

Key Responsibilities1. Outlet Operations

Take complete responsibility for the smooth and efficient operation of the restaurant.

Ensure compliance with company SOPs, operational standards, and service procedures.

Monitor opening, closing, shift handovers, and daily operational activities.

Maintain high standards of food quality, service, cleanliness, and ambience.

Ensure timely resolution of operational issues and customer complaints.

Sales & Business Performance

Drive daily, weekly, and monthly sales targets for the outlet.

Monitor key business metrics including sales, average order value, footfall, conversion, and delivery performance.

Identify opportunities to increase sales through upselling, cross-selling, promotions, and local marketing initiatives.

Analyse outlet performance and take corrective actions to improve profitability.

People Management

Lead, motivate, coach, and develop the restaurant team.

Plan manpower requirements and prepare effective staff rosters.

Ensure adequate staffing during peak and non-peak hours.

Conduct team briefings, performance reviews, and on-the-job training.

Manage attendance, discipline, productivity, and employee engagement.

Support recruitment, onboarding, and retention of team members.

Customer Experience

Ensure consistently high standards of customer service.

Personally monitor customer feedback and resolve complaints professionally.

Maintain service speed and accuracy, particularly during peak hours.

Drive customer satisfaction and repeat business.

Food Safety & Hygiene

Ensure strict compliance with food safety, hygiene, sanitation, and quality standards.

Conduct regular checks of food preparation, storage, temperature, expiry, and handling procedures.

Ensure compliance with statutory and company food safety requirements.

Maintain a clean, safe, and hygienic restaurant environment at all times.

Inventory & Cost Control

Monitor food, packaging, and consumable inventory levels.

Control food wastage, pilferage, and variance.

Conduct regular stock counts and ensure accurate inventory records.

Monitor food cost, labour cost, and controllable expenses.

Coordinate with suppliers and ensure timely availability of required materials.

Cash & Administration

Ensure accurate cash handling, billing, deposits, and daily reconciliation.

Monitor POS transactions and ensure compliance with cash-control procedures.

Maintain required operational records, checklists, reports, and documentation.

Ensure all licenses, statutory requirements, and outlet records are maintained as applicable.

Maintenance & Safety

Ensure restaurant equipment and facilities are maintained in good working condition.

Report and follow up on equipment breakdowns and maintenance requirements.

Ensure compliance with fire, electrical, workplace safety, and emergency procedures.

Key Performance Indicators (KPIs)

Sales & Revenue Achievement

Outlet Profitability / EBITDA

Food & Packaging Cost

Labour Cost & Productivity

Customer Satisfaction

Order Accuracy & Service Speed

Food Wastage & Inventory Variance

Hygiene & Food Safety Audit Scores

Employee Attendance & Retention

Customer Complaints & Resolution

SOP & Operational Audit Compliance

Candidate Profile

Education

Graduate / Diploma in Hotel Management, Hospitality, Business Management, or relevant field preferred.

Experience: 3–6 years of experience in QSR, restaurant, food & beverage, retail, or hospitality operations, with at least 1–2 years in a supervisory/managerial role.

Required Skills

Strong people and team management skills

Excellent communication and customer-handling skills

Sales and target-oriented mindset

Strong operational discipline

Knowledge of food safety and hygiene standards

Inventory and cost-control understanding

Good numerical and analytical ability

Problem-solving and decision-making skills

Ability to work in a fast-paced, high-pressure environment

Flexibility to work rotational shifts, weekends, and holidays

What Success Looks Like

The Unit Manager will be successful when the outlet consistently delivers strong sales, healthy profitability, excellent customer experience, high team productivity, zero-compromise food safety, and consistent adherence to operational standards.

Pay

₹25,000.00 - ₹28,000.00 per month

Benefits

Flexible schedule

Food provided

Paid time off

Provident Fund

Work Location

In person