Store Director

Licious; Bengaluru; On-site; INR 600,000 - 900,000; Full time

Job summary

Licious, a Bengaluru-based meat and seafood company, is looking for a full-charge store lead to own the store's performance and act as a local business owner.

You will drive daily sales, manage opening and closing, lead the team, and ensure hygiene and food-safety discipline while building relationships with the local community.

Qualifications

• 1–2 years managing a retail store, shift or team in a target-driven environment.
• Ownership mindset; act without being told and own problems.
• Proven track record of chasing and recovering sales targets.
• Hands-on team leadership: rostering, attendance, coaching.
• Understanding of cost drivers and basic P&L levers (wastage, labour, margin).
• Comfort in hygiene- and food-safety driven environment.
• Strong communication and hands-on leadership style.
• Positive, coachable attitude and drive for continuous improvement.

Responsibilities

• Own daily, weekly, and monthly store sales targets and drive upselling.
• Oversee end-to-end opening/closing, inventory receipt, and store closing.
• Plan manpower, rostering, and floor leadership; coach the team.
• Serve as the primary resolver for customer and quality issues.
• Maintain hygiene and food-safety standards; monitor cost and margins.

Skills

Ownership

Sales target recovery

People leadership

Communication skills

Proactive attitude

Education

Graduate degree

MBA or Hotel Management

Job description

We are Licious, a Bengaluru-based meat and seafood company founded in 2015 by Abhay Hanjura and Vivek Gupta our founders, foodies, and friends. We're India's most successful D2C food-tech brand, operating in 20+ cities and delighting over 32 lakh customers with our de-licious fresh meat and seafood!

This is a full-charge, business-owner role at the store level. Think you have what it takes to be the magic ingredient in the recipe that is Licious? Read on

What makes the role meaty?

• Sales & Revenue Ownership: Own the store's daily, weekly and monthly sales number not just its execution. Chase target recovery the same day, drive upselling of value-added products, and run local activation and customer reactivation.
• Operations & Inventory Excellence: Run opening and closing readiness end-to-end — from early-morning inventory receipt to store closing.
• People Leadership: Run manpower planning, rostering and floor leadership. Train, coach and mobilise your team.
• Customer Championship: Be the default problem-solver for customer, quality and floor issues. Resolve grievances directly and build lasting relationships with the local community.
• Compliance & Commercial Awareness: Maintain hygiene / food-safety discipline as a habit, not audit-prep. Stay audit-ready, keep daily and weekly reporting current, and read and act on basic cost, wastage and margin levers.

We hope that you have

Must-have

• A minimum of 1–2 years managing a retail store, shift or team in a structured, process-driven, target-tracked environment — any category (QSR, retail, meat / fresh-food, or organised non-food retail).
• A demonstrated ownership instinct — you act without waiting to be told and treat problems as yours to solve.
• A proven track record of chasing and recovering sales targets, not just reporting the miss.
• Hands-on team leadership experience: rostering, attendance management, floor coaching and grievance resolution.
• Working knowledge of cost drivers and basic P&L levers — wastage, labour cost and margin.
• Comfort working in, or willingness to be trained on, a hygiene- and food-safety-driven environment.
• Strong communication skills and a floor-first, hands-on leadership style.
• A positive, coachable and proactive attitude with a drive for continuous improvement.

Good-to-have

• Meat / fresh-food retail experience.
• Local marketing or activation experience.
• Premium or service-led retail exposure.
• A graduate degree, MBA, or hotel management qualification.
• Exposure to structured reporting tools.

While we have tasted a lot of success, the feast is just getting started.

Bon Apptit!