A. Outlet Operations Management

- Manage and supervise the overall daily operations of the outlet.
- Ensure smooth opening and closing of the outlet according to company SOPs.
- Oversee counter operations, order taking, billing, food preparation, packaging, and customer service.
- Ensure timely order processing and efficient service, especially during peak business hours.
- Coordinate between kitchen, counter, and service teams to maintain operational efficiency.
- Ensure all menu items are available, correctly displayed, and served according to brand standards.
- Monitor equipment functionality and ensure maintenance issues are reported and resolved promptly.
- Maintain operational readiness of the outlet throughout business hours.
- Ensure compliance with the operating guidelines and standards established by the company.

B. Team Management & Leadership

- Supervise, train, and manage all outlet employees, including shift supervisors, cashiers, kitchen staff, and service personnel.
- Prepare staff duty rosters and ensure adequate manpower deployment across shifts.
- Monitor employee attendance, punctuality, grooming, discipline, and overall performance.
- Conduct regular staff briefings to communicate daily targets, operational priorities, and service expectations.
- Train recent and existing employees in customer service, food handling, billing systems, hygiene practices, and operational SOPs.
- Identify training requirements and support employee performance improvement.
- Handle staff-related operational issues and escalate serious matters to the Area Manager.
- Ensure teamwork, accountability, and professional conduct among employees.

C. Sales Performance & Customer Service

- Take responsibility for achieving daily, weekly, and monthly sales targets.
- Monitor outlet sales performance and implement strategies to improve revenue and customer satisfaction.
- Ensure excellent customer service and timely order fulfilment.
- Handle customer complaints professionally and ensure prompt resolution.
- Encourage effective upselling and suggestive selling to improve average bill value.
- Monitor billing accuracy, order processing time, and overall service efficiency.
- Identify opportunities to increase repeat customers and improve outlet performance.
- Maintain a professional and welcoming environment for all customers.
- Coordinate with the Area Manager regarding sales performance, customer feedback, and business improvement opportunities.

D. Food Quality & Kitchen Coordination

- Ensure all food products are prepared, portioned, packed, and served according to INDII's prescribed recipes and brand standards.
- Coordinate with kitchen staff to ensure consistent food taste, presentation, quality, and timely preparation.
- Monitor product freshness, quality, shelf life, and availability.
- Ensure compliance with approved portion sizes and standard preparation procedures.
- Supervise the handling of dine-in, takeaway, and delivery orders, wherever applicable.
- Ensure proper storage, handling, and rotation of raw materials and prepared food.
- Monitor kitchen productivity and resolve operational delays.
- Prevent the sale or service of food products that do not meet required quality and hygiene standards.

E. Inventory Management & Cost Control

- Manage daily inventory requirements and ensure adequate availability of raw materials, packaging materials, and operational supplies.
- Monitor daily stock consumption, stock transfers, wastage,



and inventory levels.
- Conduct regular physical stock verification and coordinate inventory audits.
- Verify inward stock deliveries against purchase orders, invoices, and quality requirements.
- Ensure accurate recording of stock movement, damaged products, wastage, and staff consumption.
- Implement measures to minimise food wastage, pilferage, and unnecessary operational expenses.
- Maintain stock records and ensure timely replenishment through authorised procurement procedures.
- Monitor food costs, portion control, and inventory discrepancies.
- Coordinate with the Area Manager to identify opportunities for improving cost efficiency and profitability.

F. Hygiene, Food Safety & Compliance

- Ensure strict compliance with FSSAI food safety requirements, company hygiene standards, and operational SOPs.
- Maintain cleanliness and sanitation across the kitchen, service counter, storage areas, equipment, and customer areas.
- Ensure all employees follow appropriate personal hygiene, grooming, and uniform standards.
- Monitor food storage temperatures and ensure proper FIFO/FEFO inventory practices.
- Ensure safe food handling, preparation, and packaging procedures.
- Conduct daily hygiene checks and maintain all required cleaning and operational checklists.
- Ensure proper waste disposal and adherence to applicable food safety and workplace safety requirements.
- Report and coordinate the resolution of equipment breakdowns, maintenance issues, pest-control concerns, and safety hazards.
- Ensure the outlet remains prepared for internal inspections, food safety audits, and regulatory checks.
- Follow all applicable hospital-campus operational, hygiene, and safety guidelines, where required.

G. Cash Handling & Financial Control

- Oversee daily billing operations and ensure accurate recording of all sales transactions.
- Monitor cash, UPI, card, and other digital payment collections.
- Verify daily cash reconciliation, POS reports, and settlement records.
- Investigate and report cash shortages, billing discrepancies, and unauthorised transactions.
- Ensure correct application of discounts, promotional offers, and billing procedures.
- Monitor outlet operating expenses and maintain financial discipline.
- Ensure proper documentation of daily sales collections and cash handovers.
- Report financial irregularities immediately to the Area Manager.

H. Reporting & Coordination

- Prepare and submit daily sales reports, stock reports, wastage records, and operational updates.
- Monitor key performance indicators and report outlet performance to the Area Manager.
- Maintain accurate records of attendance, inventory, cash reconciliation, customer complaints, and hygiene checks.
- Conduct regular shift handovers and review pending operational issues.
- Coordinate with the Area Manager, procurement team, accounts department, and other support functions.
- Escalate major operational challenges, manpower shortages, customer complaints, and maintenance requirements promptly.




- Participate in periodic operational reviews and implement corrective actions as directed by management.
- Ensure all company checklists, registers, and operational reports are completed accurately and on time.
- 3. Required Skills & QualificationsMinimum 3–5 years of relevant experience in QSR, restaurant, café, or food and beverage outlet operations.
- Prior experience independently managing an outlet or supervising restaurant operations is preferred.
- Strong knowledge of QSR operations, customer service, food preparation processes, and operational SOPs.
- Experience in team management, staff scheduling, training, and performance monitoring.
- Working knowledge of POS billing systems, inventory management, stock audits, and daily sales reporting.
- Understanding of food cost control, wastage reduction, and operational profitability.
- Knowledge of FSSAI requirements, food hygiene, and safe food handling practices.
- Good communication, leadership, customer-handling, and problem-solving skills.
- Ability to manage high-volume operations and perform effectively during peak business hours.
- Basic computer proficiency, including MS Excel and operational reporting.
- Educational qualification: Graduate or Diploma holder in Hotel Management, Hospitality, Food & Beverage, or a related field preferred. Relevant industry experience may also be considered.
- Willingness to work in rotational shifts, including weekends and public holidays, as per the company roster.
- Must be willing to work at any company-operated outlet across Delhi NCR based on operational requirements.

4. Key Performance Indicators (KPIs)The Outlet Manager's performance will be evaluated on the following parameters:

- Achievement of daily, weekly, and monthly outlet sales targets.
- Outlet profitability and operational cost control.
- Customer satisfaction and timely resolution of complaints.
- Order processing speed and service efficiency.
- Food quality, consistency, presentation, and brand compliance.
- Inventory accuracy and reduction in stock discrepancies.
- Reduction in food wastage, pilferage, and unnecessary expenses.
- Staff attendance, discipline, grooming, training, and productivity.
- Billing accuracy, cash reconciliation, and financial reporting.
- Hygiene standards, food safety audit results, and FSSAI compliance.
- Timely submission of reports and adherence to company SOPs.
- 5. General ExpectationsTake complete ownership of the outlet's daily operations and overall performance.
- Maintain the service, food quality, and operational standards associated with INDII by Master Chef Sanjeev Kapoor.
- Demonstrate professionalism, integrity, accountability, and strong leadership.
- Lead by example and actively support the team during busy operating hours.
- Ensure a positive customer experience while maintaining operational efficiency.
- Protect company property, equipment, inventory, and confidential business information.
- Comply with company policies regarding attendance, leave, uniform, discipline, and workplace conduct.
- Perform additional operational responsibilities assigned by the Area Manager or company management.
- Remain flexible regarding working hours and operational requirements.
- Location Flexibility: Must be willing and flexible to work at, be transferred to, or be assigned to any company-operated outlet across Delhi NCR, including Delhi, Noida, Greater Noida, Ghaziabad, Gurugram, and Faridabad, as per business requirements and management directions.

📌 Outlet Manager (Noida)
🏢 Indii By Master Chef Sanjeev Kapoor
📍 Noida