Manager

Manager Roles & Responsibilities (Brief)

1. Manage Daily Operations
   Ensure the caf runs smoothly every day, from opening to closing, with efficient coordination between all departments.
2. Team Supervision
   Lead, motivate, and monitor chefs, service staff, cashiers, and housekeeping. Prepare duty rosters and ensure discipline.
3. Customer Service
   Maintain excellent customer experience by ensuring fast service, handling complaints professionally, and encouraging repeat visits.
4. Sales & Revenue Growth
   Monitor daily sales, achieve revenue targets, promote special offers, and increase the average customer bill value.
5. Inventory Management
   Monitor stock levels, reduce wastage, conduct stock checks, and ensure timely ordering of raw materials and supplies.
6. Cash & Financial Control
   Verify daily cash collections, POS reports, petty cash expenses, and ensure accurate billing.
7. Quality & Hygiene
   Ensure food quality, cleanliness, hygiene, and safety standards are maintained as per company SOPs and FSSAI guidelines.
8. Vendor Coordination
   Coordinate with suppliers, verify deliveries, and ensure timely procurement of quality materials.
9. Equipment Maintenance
   Ensure all kitchen and caf equipment is functioning properly and arrange repairs when required.
10. Reporting to Founders
    Prepare daily and monthly reports on sales, expenses, inventory, staff performance, and customer feedback, while suggesting improvements to increase efficiency and profitability.

The Manager would report directly to the founders and coordinate all departments (Kitchen, Service, Cashier, Housekeeping, HR, and Procurement) to ensure efficient operations and consistent customer experience.