Outlet Manager

Theobroma Foods

Chennai District, Coimbatore District, Salem

On-site

INR 420,000 - 660,000

Full time

14 days+

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Job summary

Theobroma Foods in Chennai invites an experienced Restaurant Operations Manager to lead the day-to-day running of the outlet. You will coordinate Front of House and Back of House, plan long-term growth, and ensure superb customer service.

You will monitor quality, negotiate with vendors, manage staff rosters, train team members, control costs, and prepare regular revenue and expense reports. This role requires strong leadership and a focus on guest satisfaction.

Qualifications

Responsibilities

To prepare the long‑term plan of managing the restaurant
To plan and prepare the calendar for various events and festivals
To coordinate daily Front of the House and Back of the House restaurant operations
To deliver superior service and maximize customer satisfaction
To respond efficiently and accurately to customer complaints
To regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Manage restaurants good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Create detailed reports on weekly, monthly and annual revenues and expenses
To conduct the survey of similar restaurants for continual betterment in terms of revenue
To decide the advertisement and publicity plans for promotion of restaurant
To track the ratings of the restaurant on various web portals viz Trip Advisor and to implement the measures for improving the same
To work out the rate contracts with corporate customers
To maintain the inventory of all the items of the restaurant and to report shortage or loss of the items if any
To take feedback about customer satisfaction levels and to compile the guest history regarding their preferences, special requirements etc
To comply with all health and safety regulations
To approve leaves of the team members
To prepare duty roster of the team members of restaurant
To conduct the training for team members as per the training calendar
To conduct performance appraisal of the team members
To work out increments, promotions, transfers etc of the employees

Job description

To prepare the long‑term plan of managing the restaurant
To plan and prepare the calendar for various events and festivals
To coordinate daily Front of the House and Back of the House restaurant operations
To deliver superior service and maximize customer satisfaction
To respond efficiently and accurately to customer complaints
To regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Manage restaurants good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Create detailed reports on weekly, monthly and annual revenues and expenses
To conduct the survey of similar restaurants for continual betterment in terms of revenue
To decide the advertisement and publicity plans for promotion of restaurant
To track the ratings of the restaurant on various web portals viz Trip Advisor and to implement the measures for improving the same
To work out the rate contracts with corporate customers
To maintain the inventory of all the items of the restaurant and to report shortage

or loss of the items if any