District Manager (QSR/F&B)

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Experience handling multiple outlets

Should have Valid Two Wheeler Driving License with Gear, Aadhaar card and Pan Card

Exp: 5 – 10 years experience in the QSR/Food Retail/Hospitality industry at managerial level.

Reports to: Area Manager/Zonal Manager/Senior Manager/DGM

Financial Data & Number of Staff Supervised: 150

Operating Budget / Revenues: 1.5 Crores / Direct Reports: Total: 5-6 Restaurant Managers / 150 Employees

Locations: Bangalore / Chennai / Hyderabad


Responsible to support Restaurant Managers for smooth and uninterrupted running of Restaurants. Overall operation of Restaurants/respective area as per the laid guidelines / SOP, conducting various audits (as prescribed from time to time) & driving sales and profitability as per the budgets.


Handle multiple Restaurants and ensuring smooth and uninterrupted function of Restaurants.

Planning and carryout LSM plans.

Conducting staff meeting at periodic intervals and ensure motivation of the team.

Keeping Fun at work culture alive / Lower attrition rate

Maintaining various MIS reports, analyse and identifying areas of opportunity / OER, C S Audit, FIDA

Liaison with Govt officials / environmental bodies( if required) for legal permissions/licences / Reqd Restaurant Licences in place

Responsible for making & implementing promotional strategies to increase sales volume & achieve maximum customer satisfaction/Sales growth

Quality compliance and working for quality improvement in consultation with Quality Dept / Ingredient evaluation / OER product quality

Developing and implementing procedures, control systems for maintaining hygiene and quality standards.

Ensure profitability of operations and supervise all aspects of product management, monitoring food production to ensure compliance with quality & hygiene standards.

Ensuring high quality services, resulting in customer delight and optimum resource utilization.

Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product and services accordingly.

People Management, continuous Training of employees. Guiding, mentoring team members to ensure efficiency in operations & meeting of individual & group targets

Imparting appropriate training on Food preparation, Service Excellence to restaurant and support service staff.

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