Operations Management:
- Oversee daily restaurant operations to ensure efficiency and speed of service.
- Monitor inventory levels, conduct stock checks, and manage supply chain logistics.
- Maintain strict cleanliness and hygiene standards in accordance with brand SOPs.
- Handle equipment maintenance to ensure smooth functioning.
- Staff Leadership & Management (HR):
- Hire, train, and develop staff to maintain high-performance standards.
- Create staff work schedules, manage rosters, and control labor costs.
- Motivate staff and foster a positive, productive work environment.
- Ensure compliance with labor laws and manage payroll.
- Financial & Performance Management:
- Monitor daily sales, cash handling, and profitability.
- Control food and labor costs to meet P&L; (Profit & Loss) targets.
- Pay required royalties and fees to the franchisor.
- Analyze performance data and implement strategies to increase sales.
- Brand Compliance & Marketing:
- Ensure strict compliance with brand standards for service, uniform, and product quality.
- Implement local marketing strategies to drive customer engagement, including flyer distribution and local community tie-ups.
- Monitor and manage online reviews and feedback to improve customer experience.
- Customer Service:
- Handle customer queries and complaints to ensure high guest satisfaction.
- Ensure the team follows quality standards for rapid and accurate service.
- Owner Presence:
- Some franchises, such as Burger Singh, mandate a minimum in-store presence (e.g., 90 hours/month) by the operator/franchisee.