| Areas of Responsibility |
Indicative Activities |
| Customer Experience |
Process oriented - should be able to implement & follow all set food & beverage SOP |
| Restaurant food rating |
| Section food rating |
| Ensure minimization of dispatch related errors |
| Regular food testing at the unit for quality & quantity being served. |
| All food safety and hygiene level in place at unit. Audit targets achieved |
| All products available at unit to serve 100% satisfaction. |
| Set targets for CAPD to be achieved. (Ar_P, O_D & Prep Time) |
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| Continuous follow-up with filed ops for order pickup by DE's (For Delay in pickup) |
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| All products serve within self life. |
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| Financial |
Achieving AOP (All controllable cost) |
| Opening & Closing checklist followed |
| Control Food Cost & Wastage |
| Restaurant Rating (Focus on Product) |
| Optimum use of Labours at the unit |
| Forecasting sales |
| Ensure right indent is done as per sales forecast |
| Daily reports as per brand sop |
| Daily Inventory check. |
| Proper GRN process at the unit to be followed. |
| Follow-up with respective teams for smooth functioning of the unit. |
| Coordinate with finance team for utility payment |
| Correct Mid month & Monthly MIS |
| Proper management for petty cash expense and strive towards reducing petty cast expenses |
| Daily self Life check to ensure minimum spillage. |
| Brand & Marketing |
Plan LSM activity for new launch product |
| LSM activity to increase orders |
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| People Management |
One on One with team Member. |
| Regular RNR |
| Employee engagement activities |
| Personal hygiene for team members |
| Daily briefing with the team |
| Retention of people. As per set target. |
| Ensure every team member is trained on Brand SOP |
| Training team members for next level responsibility / Growth (Operations) |
| Refresher Training of team |
| Duty Roaster |
| Process / Initiatives |
Follow & Implement Brand SOP's at the unit level. |
