Job Title: QSR Manager

Reports to: Owner

Job Purpose

Responsible for the overall day-to-day operations of the outlet, ensuring excellent customer service, staff productivity, food quality, hygiene standards, and profitability targets are met.

Key Roles & Responsibilities

1. Operations Management

- Oversee daily outlet opening and closing procedures
- Ensure smooth kitchen-to-counter workflow and minimize customer wait time
- Monitor food preparation to ensure consistency, quality, and portion control per SOP
- Ensure adherence to recipe standards and plating guidelines
- Handle equipment maintenance issues and coordinate repairs promptly

2. Staff Management

- Plan and manage staff duty rosters/shift scheduling
- Recruit, train, and onboard new staff (kitchen and front-of-house)
- Conduct regular training on service standards, hygiene, and safety
- Monitor staff performance, discipline, and attendance
- Motivate team to achieve sales and service targets
- Handle staff grievances and conflict resolution

3. Customer Service

- Ensure high standards of customer service at all times
- Handle customer complaints and feedback professionally and promptly
- Monitor and improve customer satisfaction scores/ratings
- Ensure fast, friendly, and accurate order-taking and delivery

4. Inventory & Stock Control

- Monitor daily stock levels and coordinate timely reordering
- Conduct regular stock audits and minimize wastage/pilferage
- Ensure proper storage, FIFO (First In First Out) practices
- Coordinate with suppliers for timely deliveries and quality checks

5. Financial & Sales Performance

- Monitor daily sales targets and take corrective action for shortfalls
- Track and control food cost, labor cost, and other operating expenses




- Conduct daily cash reconciliation and reporting
- Analyze daily/weekly/monthly sales reports and identify trends
- Implement upselling and suggestive selling techniques among staff

6. Hygiene, Safety & Compliance

- Ensure strict compliance with food safety and hygiene standards (HACCP, local health codes)
- Conduct regular cleanliness audits of kitchen, dining, and storage areas
- Ensure staff follow personal hygiene protocols (uniforms, handwashing, etc.)
- Maintain safety standards for staff and customers (fire safety, equipment safety)
- Ensure all licenses and certifications are up to date

7. Reporting & Documentation

- Prepare and submit daily sales and performance reports to management
- Maintain accurate records of stock, wastage, and staff attendance
- Report incidents, complaints, or operational issues to senior management

8. Marketing & Local Promotions

- Support execution of local marketing campaigns and promotions
- Ensure proper display of promotional materials and pricing
- Gather customer feedback for menu/service improvement suggestions

Required Skills & Qualifications

- Bachelor's degree preferred (Hospitality/Business Management is a plus)
- Minimum 2–3 years of experience in QSR/restaurant management
- Strong leadership and team management skills
- Good understanding of P&L;, food cost, and labor cost management
- Excellent communication and customer service skills
- Ability to work under pressure in a fast-paced environment
- Proficiency in POS systems and basic MS Office/Excel
- Flexible with working hours, including weekends and holidays
- Problem-solving mindset with attention to detail

Pay: ₹20,000.00 - ₹30,000.00 per month

Advantages

- Flexible schedule
- Food provided

Work Location: In person

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