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Dcdp

Senior Operations Manager

Description: Job Title: Deputy Unit Manager - Qualification : Any Graduate / PG - Experience- 4+ years in- QSR. - Compensation- Best in the Industry. - Location- Hyderabad. Job Description: To ensure sustainable growth of the unit through a reduction in customer complaints, cost of raw materials (COGS-Cost of Goods Sold), food wastages, labor, and utility cost. Roles & Responsibilities: - Implement the identified- sales increase plans and execute the plans laid out by the marketing team to achieve the unit's AOP (Annual Operating Plan) target and- enhance customer experience. - Analyze data to assess the growth of the unit and conduct a gap analysis. - Review the Daily Sales Report (DSR), and the weekly and monthly sales of the unit, and work towards bridging the gaps identified. - Establish the organization-defined customer service norms within the unit and ensure the complaints are within targets through initiatives such as regular training and process audits. - Interact with fleet managers for timely assigning DEs and feedback or any issues. - Work with the Catalogue team and/or Cluster manager to ensure the correction of menu discrepancies. - Responsible for organizing the stock and equipment, ordering supplies, and overseeing kitchen maintenance, cleanliness, and security. - Cross-check Indent and ensure availability of all products at all times based on the sales forecasts while ensuring that the unit does not hold excess stock and avoiding spillage. - Ensure a proper inventory is maintained and the Goods Received Notes (GRN) process is followed to ascertain the optimum utilization of resources. - Liaise with the Supply Chain Management (SCM) team for decisions on the stock supply. Coordinate with the Chefs to share stock projections (based on Promotions/ Marketing activities) to ensure smooth SCM. - Review MIS with the Cluster Manager & Unit Chef (Mid-Month- & Monthly) and maintain MIS reports for income and expenditure of the respective kitchen. - Conduct fortnightly- audits and- maintain an opening and closing checklist to ensure the SOP guidelines, hygiene, and safety standard are being followed. - Liaise with the Finance team to ensure timely payments to vendors, interactions for inventory management, fluctuations/deviations in expenses, and stock levels. - Interact with the Food Technologist, R&D Chefs, external auditors, etc. to ensure a smooth audit is conducted at the Unit. - Track and analyze metrics to ensure reduction in food wastage, food costs, preparation, and delivery time to increase opportunities for profitability and customer satisfaction. - Ensure all statutory compliances are adhered to at the unit and plan manpower deployment (Duty Rosters, etc.) in line with the productivity and potential output of the unit. - Cross-check petty cash expenses for the unit and ensure petty cash expenses are reduced. - Responsible for orienting, coaching employees, and setting expectations for work processes and- behaviors. Conduct periodic reviews / daily briefings to ensure the team meets expectations. - Control attrition by ensuring frequent R&R activities,- implementing incentive plans, periodic training, and employee engagement programs. - Set up a grievance redressal mechanism for employees to approach in case of any issues. Conduct one-on-one with each team member at least once a month. - Ensure the conduction of training at the unit level to train employees on the SOPs. Groom a few selected employees to take on the responsibilities of the next level. - Ensure compliance with all necessary food safety regulations in the unit. - Ensure basic hygiene is in place. Identify and implement innovative solutions to aid food safety in the assigned unit. - Ensure the safety/ risks are highlighted and safe- behavior- is displayed within the kitchens. Track safety scorecards to correct the near-misses, conduct RCA for safety, and develop corrective- action plans. - Ensure adherence to the set SOPs across the unit. - Work with the Cluster manager to identify process improvement opportunities and implement them for delivering better and faster output in the unit. Required experience and skills: - Graduate from any stream - Minimum 5 yrs.in QSR/ Restaurant - Must have handled annual revenue of 3-5 crores - Good analytical skills using Excel/ Power Bi - Strong knowledge of Budgeting and P & L - Business Development & Strategy - Process Oriented - Knowledge of govt norms about restaurants For your candidature to be considered on this job, you need to apply necessarily on the company's redirected page of this job. Please make sure you apply on the redirected page as well

Hyderabad

Swiggy - Deputy Unit Manager 

Job Description for Swiggy - Deputy Unit Manager  in Swiggy in  Hyderabad for (4-7) years of experience. Apply Now!

Swiggy - Deputy Unit Manager  | iimjobs.com