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 workplace.
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.