Store Manager

Polar Bear Ice Cream; Hyderabad; On-site; INR 250,000 - 420,000; Full time

Job summary

Polar Bear Ice Cream in Hyderabad is seeking an experienced Outlet/Restaurant Supervisor to lead daily operations, manage staff, and ensure exceptional customer service.

You will handle stock, schedules, training, and compliance with hygiene standards while driving sales targets and maintaining loss prevention.

Qualifications

• Diploma in Catering/Hotel Management or BHM required.
• 12th pass or graduate with 3 months to 2 years of FB Retail experience as RM/ARM/Shift In-Charge.
• FB Retail exposure desirable.

Responsibilities

• Adhere to Sales Operations processes to ensure customer satisfaction.
• Monitor outlet cleanliness and sanitation, especially the dining area, with proper records.
• Monitor staff and customer actions to maintain health and safety standards.
• Estimate stock and place timely indents to replenish them.
• Coordinate with Area Managers to order supplies (smallware, cleaning items).
• Inspect equipment and food deliveries.
• Conduct daily team briefings and de-briefings; discuss daily agenda and sales numbers.
• Maintain SOP log books.

Skills

Communication skills

Teamwork

Customer handling

Customer service

Education

Diploma in Catering/Hotel Management

BHM Fresher

Job description

• Customer Service

• Billing Cash Handling

• People Management Training / Retention

Knowledge, Skills Abilities:

• Effective communication influencing skills

• Ability to work in a Team

• Excellent customer handling skills

• Customer Service orientation

Qualifications Exposure:

Diploma in Any Catering Course/ Diploma in Hotel Management/ BHM Fresher

12th Pass/ Graduate with min 3 months 2 year of experience in handling FB Retail unit as a RM / ARM / Shift In-Charge.

• F B Retail or related industry exposure

Duties Responsibilities:

• Adhere to the Sales Operations processes, set by the Company, in order to have satisfied customers.

• Monitoring the entire Outlets Cleanliness and Sanitation especially the Dining Area as per standards, and keep appropriate records.

• Monitor actions of staff and customers to ensure that health and safety standards are maintained.

• Estimate stock and ensure timely indents are placed to replenish them.

• Closely work with Area Managers to order supplies such as smallware and cleaning items.

• Inspect equipment and food deliveries.

• Coordinate with Area Manager and arrange for maintenance and repair of equipment and other services.

• Conduct Team Briefing / De-Briefing (One Minute Meetings) every day morning and evening and discuss the day s agenda and sales numbers with the team.

• Maintain Log Books with regard to SOP s.

• Opening and Closing of the Outlet on a daily basis.

• Safeguarding the assets of the organization by staying vigilant, implementing practices like month end inventory, surprise audits keeping a check on policies and procedures being practiced religiously by the staff.

• Ensure outlet targets such as Sales Targets APC targets are achieved consistently.

• Recruit, hire, and oversee training for staff. Responsible for Outlet Attrition

• Design Follow Duty Roster effectively. Schedule staff work hours and activities.

• Make decisions and solve problems concerning staff.

• Guide, direct, train and develop staff.

• Maintain Attendance of Staff update Area Manager / HR on a daily basis

• Follow all the processes to track New Joinee s, Resignations Staff Transfers designed by the HR Department.

• Assist HR in New Joinee Documentation.

• Take one on one session with underperforming staff and give regular update to Area Manager

• Retention of good staff.

• Strictly Adhere to Grooming Standards.

• Resolve customer complaints about food quality or service.

• Monitor staff in the service area and handle first level customer complaints.

• The actual sales to track daily against budget and to be briefed to all team members.

• The log book/ sales tracker to be filled up religiously and should be used as records for the team members.

• The APC to be monitored daily and shared with team members to improve the same by suggestive selling techniques.

• The Suggestive selling targets to be set for the team members to help in improving APC.

• The beverage add on sales to be pushed to in suggestive selling to increase APC and lower food cost.

• To manage outlet wastage less than 0.25 % on cost price.

• Should ensure that Company assets provided to the store is maintained well.

• To identify, nurture and grow talent within the team.