Branch Manager

Job Description

The Branch Manager – Operations is responsible for the end-to-end operational performance, profitability, and customer experience of the assigned restaurant. This role ensures consistent execution of brand standards, operational SOPs, food safety compliance, and people management while driving revenue growth and cost efficiency.

The role requires a strong hands-on leader with in-depth knowledge of restaurant/QSR operations, financial discipline, and the ability to build and motivate high-performing teams while maintaining service excellence and compliance.

Key Responsibilities

1. Operational Management

• Oversee day-to-day operations of the restaurant including dining, kitchen, and delivery
• Ensure strict adherence to operational SOPs, brand standards, and service quality
• Ensure compliance with food safety, hygiene, and statutory regulations (FSSAI or
• equivalent)
• Conduct daily operational checks, audits, and shift reviews
• Identify operational gaps and implement corrective actions

2. Revenue & Profitability Management

• Optimize food cost, labor cost, and operating expenses
• Implement wastage reduction and productivity improvement initiatives
• Drive revenue through upselling, promotions, and improved service efficiency

3. Team Leadership & People Management

Recruit, train, and manage restaurant staff across service, kitchen, and support functions

• Ensure optimal manpower planning and staff deployment
• Conduct regular performance reviews and coaching sessions
• Build a high-performance, accountable, and customer-focused team culture
• Ensure training and certification compliance for all team members

4. Customer Experience Management

• Ensure a consistently high-quality guest experience
• Monitor customer feedback, reviews, and complaint trends
• Lead service recovery efforts and root-cause analysis
• Implement initiatives to improve customer satisfaction and repeat visits

5. Strategic Planning & Business Improvement

• Execute outlet-level operational strategies aligned with city and company goals
• Identify opportunities for operational improvement and revenue growth
• Support local marketing and promotional initiatives
• Drive continuous improvement and standardization initiatives

6. Supply Chain & Inventory Management

• Ensure uninterrupted supply of raw materials and consumables
• Monitor inventory levels, stock accuracy, and ordering processes
• Control pilferage, wastage, and expiry losses
• Coordinate with vendors and central procurement teams as required

7. Data-Driven Performance Management

Prepare and submit daily, weekly, and monthly MIS reports

8. Compliance, Safety & Risk Management

• Ensure compliance with labor laws, food safety regulations, and safety standards
• Maintain all licenses, statutory documents, and audit records
• Uphold hygiene, cleanliness, and workplace safety standards
• Manage operational risks and handle emergency situations effectively

9. Cross-Functional Collaboration

• Work closely with City Operations, HR, Finance, Marketing, and Central Operations teams
• Provide inputs on menu execution, pricing feedback, and promotional effectiveness
• Align outlet operations with overall brand and business strategy
• Qualifications & Experience
• Experience:
• 4–8 years of experience in restaurant/QSR/hospitality operations Minimum 2–3 years in a leadership or outlet-management role
• Key Skills & Competencies
• Restaurant & QSR Operations Management
• Financial Acumen (P&L Ownership)
• Team Leadership & Staff Development
• Customer Experience Excellence
• Cost Control & Inventory Management
• Problem Solving & Crisis Handling
• Strong communication and interpersonal skills