Floor Manager

Brik Oven; Karnataka; On-site; INR 400,000 - 700,000; Full time

Job summary

Brik Oven in Karnataka, India seeks a Floor Manager to oversee pre-opening and post-closing tasks, uphold product quality, and manage inventory and staffing. You will lead a team, implement controls, and drive guest satisfaction while ensuring compliance and smooth daily operations.

The role targets strong leaders with hospitality experience who can analyze performance data and contribute to business growth. On-site position with typical hospitality hours.

Qualifications

• Bachelor's degree in Business Administration, Hospitality Management, or related field.
• Proven experience in restaurant management or related field.
• Minimum 1 year of experience in similar role.
• Strong leadership and people management skills.
• Financial acumen with the ability to analyze P&L statements, COGS, and budget forecasts.
• Excellent communication and interpersonal skills.
• Demonstrated success in business development and achieving sales targets.
• Familiarity with recruitment and selection processes.

Responsibilities

• Coordinate pre-opening tasks to ensure readiness for daily operations.
• Conduct thorough post-closing procedures to maintain cleanliness and security standards.
• Address customer complaints promptly and effectively to ensure customer satisfaction and loyalty.
• Identify root causes of issues and implement corrective measures to prevent recurrence.
• Supervise cash handling procedures and ensure accuracy in cash transactions.
• Implement robust controls to prevent theft and discrepancies.
• Uphold high standards of product quality and consistency.
• Conduct regular inspections to ensure compliance with food safety regulations and company standards.
• Oversee inventory levels and ensure timely replenishment.
• Implement strategies to minimize wastage and optimize inventory turnover.
• Develop and maintain an efficient duty roster for the team.
• Ensure adequate coverage during peak hours and special events.
• Foster a positive work environment conducive to employee growth and development.
• Provide ongoing training and guidance to enhance team performance and morale.
• Delegate tasks and responsibilities appropriately to empower employees to excel in their roles.
• Encourage autonomy and decision-making among staff members to foster a sense of ownership and accountability.
• Monitor employee performance against set benchmark KPIs.
• Provide constructive feedback and support to drive continuous improvement.
• Support the Restaurant Manager in generating reports on sales performance, inventory levels, and customer feedback.
• Analyze data to identify trends and opportunities for improvement.
• Ensure compliance with company policies, procedures, and regulatory requirements.
• Communicate updates and changes in policies to staff members as necessary.
• Work closely with the Restaurant Manager and other management team members to align operational strategies with organizational goals.
• Provide input and recommendations for process improvements.

Skills

Team Handling

Inventory

Customer Experience

Education

Bachelor's degree in Business Administration, Hospitality Management, or a related field

Job description

As a Floor Manager, you'll be at the heart of our operations, ensuring seamless pre-opening and post-

closing routines. Handle guest complaints with finesse, maintain impeccable product quality, and manage

inventory like a pro. Create efficient schedules, boost team morale, track performance, and generate insightful

reports. Stay on top of policy compliance and collaborate with management to drive the business forward and

elevate the guest experience.

Job Description

Pre-opening & Post-closing

• Coordinate pre-opening tasks to ensure readiness for daily operations.
• Conduct thorough post-closing procedures to maintain cleanliness and security standards.
• Address customer complaints promptly and effectively to ensure customer satisfaction and loyalty.
• Identify root causes of issues and implement corrective measures to prevent recurrence.
• Supervise cash handling procedures and ensure accuracy in cash transactions.
• Implement robust controls to prevent theft and discrepancies.

Product Quality

• Uphold high standards of product quality and consistency.
• Conduct regular inspections to ensure compliance with food safety regulations and company
• standards.

Inventory Management

• Oversee inventory levels and ensure timely replenishment.
• Implement strategies to minimize wastage and optimize inventory turnover.

Duty Roster

• Develop and maintain an efficient duty roster for the team.
• Ensure adequate coverage during peak hours and special events.

People Management

• Foster a positive work environment conducive to employee growth and development.
• Provide ongoing training and guidance to enhance team performance and morale.
• Delegate tasks and responsibilities appropriately to empower employees to excel in their roles.
• Encourage autonomy and decision-making among staff members to foster a sense of ownership and
• accountability.

Performance Management

• Monitor employee performance against set benchmark key performance indicators (KPIs).
• Provide constructive feedback and support to drive continuous improvement.

Making Reports

• Support the Restaurant Manager in generating reports on various operational metrics, including sales
• performance, inventory levels, and customer feedback.
• Analyze data to identify trends and opportunities for improvement.

Policy Adherence

• Ensure compliance with company policies, procedures, and regulatory requirements.
• Communicate updates and changes in policies to staff members as necessary.

Collaborate with Management

• Work closely with the Restaurant Manager and other members of the management team to align
• operational strategies with organizational goals.
• Provide input and recommendations for process improvements.

The duties and responsibilities outlined in this job description are not exhaustive and may be subject to change

as deemed necessary by the Company. Employees are expected to perform any other related duties as

assigned by their supervisor or management, which may include additional tasks outside the scope of the

primary job functions.

Requirements

• Bachelor's degree in Business Administration, Hospitality Management, or a related field.
• Proven experience in restaurant management or a related field.
• Minimum 1 year of experience in similar role
• Strong leadership and people management skills.
• Financial acumen with the ability to analyze P&L statements, COGS, and budget forecasts.
• Excellent communication and interpersonal skills.
• Demonstrated success in business development and achieving sales targets.
• Familiarity with recruitment and selection processes.

Required Skills

Team Handling Inventory Customer Experience