GENERAL MANAGER – OPERATIONS

Sakura Pan Asia Cuisine Restaurant / Food & Beverage Business

Reporting To: CEO / Managing Director

Current Responsibility: One Restaurant Outlet

Future Responsibility: Additional outlets as the business expands

1. Role Purpose The General Manager – Operations will be responsible for the overall operations, business performance, customer experience and people management of the restaurant outlet.

The GM will ensure that the outlet runs smoothly, profitably and professionally, with the right people, processes and service standards.

Initially, the GM will be responsible for one outlet. As the business grows, the role may be expanded to manage additional outlets as per the company's business plan and expansion strategy.

2. Overall Restaurant Operations

· Take complete ownership of the day-to-day functioning of the outlet.

· Ensure smooth opening, operation and closing of the restaurant.

· Ensure all departments work together effectively.

· Ensure company SOPs and processes are followed.

· Monitor daily operations and resolve issues quickly.

· Ensure the restaurant is always ready for customers.

3. Sales & Business Performance

· Achieve the sales targets given by management.

· Monitor daily and monthly sales.

· Identify opportunities to increase sales.

· Monitor customer footfall, average order value and repeat business.

· Work with the team to improve business during low-sales periods.

· Ensure promotions and business initiatives are properly executed.

4. Profitability & Cost Control

· Monitor the outlet's overall expenses.

· Control food cost, manpower cost and other operating expenses.

· Minimize food wastage, pilferage and unnecessary expenses.

· Ensure proper portion control and recipe adherence.

· Monitor discounts, complimentary orders and other leakages.

· Work towards improving the profitability of the outlet.

5. Customer Experience

· Ensure customers receive good food and qualified service.

· Maintain high standards of customer service.

· Personally handle important customer complaints and escalations.

· Review customer feedback and online reviews.

· Identify recurring customer complaints and take corrective action.

· Ensure a consistent customer experience across all shifts.

6. Food & Kitchen Operations

· Ensure food quality and consistency.

· Ensure kitchen hygiene and cleanliness.

· Ensure proper storage and handling of food.

· Ensure FIFO/FEFO and proper inventory practices.

· Monitor food wastage.

· Work closely with the Chef/Kitchen Head to maintain quality standards.

· Ensure kitchen equipment and facilities are properly maintained.

7. Manpower Planning & Productivity

· Ensure the outlet has adequate manpower.

· Prepare and monitor staff rosters and shifts.

· Ensure sufficient staff during peak hours.





· Avoid unnecessary overtime and excessive manpower costs.

· Coordinate with HR for recruitment requirements.

· Ensure new employees are properly inducted and trained.

· Monitor staff attendance and productivity.

8. Employee Retention & Wellbeing

· Build good relationships with employees.

· Understand employee concerns and grievances.

· Take timely action on genuine employee issues.

· Work towards reducing unnecessary employee attrition.

· Identify reasons for employees leaving and take corrective action.

· Recognize and appreciate good performers.

· Ensure employees are treated fairly and respectfully.

· Ensure employees have a safe and hygienic working environment.

· Coordinate with HR on employee welfare and engagement activities.

· Keep management informed about serious employee concerns.

· The GM should be accessible to employees and should not allow small employee issues to become major retention problems.

9. Staff Dormitory / Accommodation

· Ensure proper cleanliness of rooms and common areas.

· Ensure bathrooms and toilets are clean and hygienic.

· Ensure proper waste disposal.

· Ensure basic facilities are working properly.

· Ensure maintenance issues are reported and resolved.

· Ensure proper room/bed allocation.

· Ensure appropriate discipline and safety.

· Take employee feedback regarding accommodation.

· Coordinate with the concerned support team for repairs and maintenance.

· Ensure pest control and regular cleaning are carried out.

10. Staff Dormitory – Surprise Visits

· The GM will conduct periodic surprise visits to the staff dormitory.

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· Record significant issues and ensure timely corrective action.

· The objective is to ensure safe, hygienic and dignified accommodation for staff.

11. Staff Training & Development

· Ensure employees are properly trained for their roles.

· Conduct regular training on service, hygiene and SOPs.

· Identify employees who need additional support or training.

· Develop supervisors and future managers.

· Encourage internal growth and promotions.

· Monitor whether training is improving performance.

12. SOP & Discipline

· Ensure all restaurant SOPs are followed.

· Maintain discipline across the outlet.

· Ensure staff follow grooming and uniform standards.

· Ensure proper cash-handling procedures.

· Ensure opening and closing procedures are followed.

· Ensure proper billing and inventory processes.

· Take corrective action when procedures are repeatedly ignored.

13.



Inventory & Wastage

· Monitor daily inventory requirements.

· Ensure proper receiving and storage of materials.

· Monitor stock levels.

· Reduce wastage and expiry.

· Ensure proper stock rotation.

· Monitor inventory differences and unusual consumption.

· Report any suspected leakage or pilferage.

· Coordinate with purchase/accounts teams wherever required.

14. Hygiene, Safety & Compliance

· Maintain high standards of restaurant and kitchen hygiene.

· Ensure food safety practices are followed.

· Ensure staff maintain personal hygiene and grooming.

· Ensure pest control and cleaning schedules are followed.

· Ensure fire and safety procedures are followed.

· Ensure required licenses and documents are maintained.

· Ensure audit observations are closed on time.

15. Maintenance

· Ensure restaurant equipment and facilities are in working condition.

· Report breakdowns immediately.

· Follow up until maintenance issues are resolved.

· Ensure preventive maintenance is carried out.

· Minimize operational disruption due to maintenance issues.

16. Reporting & Review

· Daily: Sales, customer complaints, manpower/attendance, food quality and major operational issues.

· Weekly: Sales performance, cost and wastage, staff issues, customer feedback, inventory and operational concerns.

· Monthly: Sales vs target, profitability, food cost, manpower cost, employee attrition, customer feedback, training, compliance and major improvement areas.

17. Future Expansion Responsibility

· The current role is responsible for one outlet.

· As the company expands, the GM may be given responsibility for additional outlets based on business expansion, organizational requirements, performance and leadership capability.

· With expansion, the GM will be expected to maintain the same quality, service, people and operational standards across all assigned outlets.

18. Key Performance Expectations

· Sales & Business Growth

· Outlet Profitability

· Customer Satisfaction

· Food & Service Quality

· Employee Retention

· Employee Wellbeing

· Manpower Productivity

· Cost & Wastage Control

· SOP & Operational Discipline

· Hygiene & Safety

· Staff Dormitory Management

· Team Development

· Overall Outlet Performance

Overall Accountability The GM – Operations is expected to ensure: “The restaurant runs smoothly, customers are happy, employees stay and feel valued, costs are controlled, standards are maintained, and the business remains profitable.”

As the business grows, the GM should be capable of taking the same responsibility across multiple outlets and larger teams.

Pay: ₹50,000.00 - ₹100,000.00 per month

Benefits

- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 General Manager - Operations (Vadodara)
🏢 Sakura PanAsian Cusine
📍 Vadodara