Drive Revenue and manage costs: Own full P&L. Deliver sustained revenue growth and margin control through aggressive cost management, marketing, budgeting, and performance tracking.
Operational Leadership: Oversee all aspects of daily restaurant operations in a high-pressure, high-volume environment.
Team Leadership & Culture: Lead by example and foster a positive, performance-driven culture. Recruit, train, coach, and retain a high-performing team.
Strategic Planning: Develop and implement short- and long-term business strategies aligned with brand goals and present periodically to senior management. Be able to identify market trends, customer insights, and competitive benchmarks to inform decision-making and innovation.
Guest Experience Excellence: Actively engage with guests to gather feedback. Be the main point of contact for all customer complaints.
Branding: Work with external marketing agents on marketing campaigns - be responsible for the effectiveness of the campaign. Grow online engagement and drive foot traffic through daily content and campaign execution.
Compliance: Be up to date with F&B regulations & guidelines and be able to supervise & guide colleagues on food safety measures.
Inventory & Supply Chain Oversight: Oversee procurement, inventory management, and supplier relationships to ensure quality, cost control, and minimal waste.
Crisis & Risk Management: Anticipate and address operational challenges proactively. Lead crisis response planning and ensure business continuity in high-pressure situations.
Performance Reporting: Monitor and analyze key performance indicators (KPIs), producing actionable reports for stakeholders. Use data to drive continuous improvement in operations and guest satisfaction.
Additional Information:
At least 10 years experience required at a general management level in F&B industry with experience in brand management (e.g. social media management)
Physically & mentally demanding
Fast paced environment
High working hours due to business demand
Strong leadership, communication, creativity, and problem-solving skills are essential
Able to be multilingual
Manage restaurant on weekends and public holidays
Able to analyse indian spices and foods according to the tastes of customers
