Key Responsibilities:Operational Management: Manage all restaurant operations including opening/closing, staff management, inventory control, quality standards, and customer satisfaction.Team Leadership: Recruit, train, supervise, and motivate restaurant staff to achieve operational excellence and ensure high morale.Customer Service Excellence: Ensure high levels of customer satisfaction by delivering a superior dining experience and promptly addressing customer complaints or issues.Sales & Revenue Growth: Achieve and exceed branch sales targets, implement promotional activities, and upsell restaurant offerings.Financial Management: Manage budgets, monitor expenses, control wastage, and ensure profitability.Inventory & Supply Chain: Oversee stock management, inventory ordering, and vendor relationships to ensure smooth supply of goods and kitchen supplies.Compliance: Ensure the branch complies with health, safety, hygiene, and licensing regulations.Reporting: Prepare daily/weekly/monthly sales reports, operational updates, and submit them to senior management.Marketing Support: Collaborate with the marketing team to execute local marketing campaigns and initiatives to drive footfall.Customer Feedback: Implement systems for collecting and analyzing customer feedback for continuous service improvement.Required Skills and Qualifications:Bachelors Degree in Hotel Management, Business Administration, or a related field (preferred but not mandatory).48 years of experience in restaurant operations with at least 3 years in a managerial or supervisory role.Strong leadership, interpersonal, and communication skills.Good understanding of restaurant KPIs (cost per head, table turnover, footfall conversion, etc.).Ability to multitask, prioritize tasks, and perform well under pressure.Proficient in MS Office, POS systems, and restaurant management software.Strong problem-solving and decision-making abilities.