Restaurant General Manager

Key Responsibilities:

Kitchen Operations & Team Leadership

• Lead and manage the entire functioning of the kitchen, ensuring smooth daily operations.
  
  
• Manage a 712 member team, providing guidance, support, and performance direction.
  
  
• Recruit, train, and develop kitchen staff using appropriate tools and structured training programs.
  
  
• Plan and complete all kitchen-level training in a timely and effective manner.
  
  
• Maintain and track employee attendance for accuracy and compliance.
  
  

Business Performance

• Achieve kitchen Top Line (sales) and Bottom Line (profitability) targets.
  
  
• Build and maintain a strong customer pool with a focus on high retention and excellent ratings across own platforms and aggregator channels.
  
  
• Manage P&L, control expenses within budgets, and ensure profitable kitchen operations.
  
  
• Oversee SLM brand performance to maximize direct kitchen-level profits.
  
  

Inventory & Compliance

• Maintain accurate inventory management with zero discrepancies.
  
  
• Ensure adherence to team health and safety standards at all times.
  
  
• Manage and maintain required kitchen licenses to ensure readiness for external (government) audits.
  
  
• Ensure full compliance during internal process audits and support new launch audits for operational excellence.
  
  

Customer Experience

• Handle customer complaints promptly and provide the right solutions within defined TAT (Turnaround Time).
  
  
• Manage kitchen-level marketing promotions to improve customer ratings and enhance visibility.
  
  

Communication & Coordination

• Maintain strong communication skills and ensure timely, professional responses via email.
  
  
• Collaborate with internal teams for process alignment, new initiatives, and overall performance improvement.