Cluster Manager / Kitchen Manager - Pan India

MAJOR RESPONSIBILITY:

• Oversee multiple kitchen locations, ensuring high-quality food production and customer satisfaction.
• Implement and maintain rigorous food safety and hygiene standards.
• Lead, train, and develop kitchen teams to achieve operational excellence.
• Collaborate on menu planning, control food costs, and optimize kitchen efficiency.
• Monitor customer feedback, implement improvements, and maintain high-quality standards.
• Foster effective relationships with internal and external stakeholders.
• Manage kitchen budgets, analyze financial performance, and optimize profitability.

1. Kitchen Operations Management

• Oversee kitchen operations: Manage multiple kitchen locations, ensuring high-quality food production, presentation, and customer satisfaction.
• Implement operational standards: Establish and maintain kitchen operational standards, policies, and procedures.
• Maintain kitchen efficiency: Optimize kitchen workflows, reducing waste and improving productivity.

1. Food Safety and Hygiene

• Ensure food safety compliance: Implement and maintain rigorous food safety and hygiene standards, ensuring compliance with regulatory requirements.
• Conduct regular audits: Perform regular kitchen audits to ensure adherence to food safety and hygiene protocols.
• Maintain HACCP protocols: Develop and implement Hazard Analysis and Critical Control Points (HACCP) protocols.

1. Team Leadership and Development

• Lead and develop kitchen teams: Lead, train, and develop kitchen teams to achieve operational excellence, improve skills, and enhance job satisfaction.
• Recruit and retain talent: Recruit, train, and retain high-performing kitchen staff.
• Performance management: Conduct regular performance reviews, providing constructive feedback and coaching.

1. Menu Planning and Cost Control

• Collaborate on menu planning: Work with chefs and procurement teams to plan menus, control food costs, and optimize kitchen efficiency.
• Manage food costs: Monitor and control food costs, implementing cost-saving initiatives while maintaining quality standards.
• Inventory management: Manage kitchen inventory, reducing waste and optimizing stock levels.

1. Customer Satisfaction and Feedback

• Monitor customer feedback: Analyze customer feedback, identifying trends and areas for improvement.
• Implement improvements: Collaborate with kitchen teams to implement improvements, enhancing customer satisfaction and loyalty.
• Maintain high-quality standards: Ensure high-quality food production, presentation, and customer service.

6. Stakeholder Management

• Build relationships with stakeholders: Foster effective relationships with internal stakeholders (e.g., Train Team, Kitchen Team, Top Mgt.), external partners (e.g., suppliers, vendors, Landlords), and local authorities.
• Communicate effectively: Communicate clearly and effectively with stakeholders, ensuring seamless operations and resolving any issues promptly.
• Manage vendor relationships: Develop and maintain relationships with vendors, ensuring timely delivery of high-quality products.

7. Budgeting and Financial Management

• Manage kitchen budgets: Develop and manage kitchen budgets, monitoring expenses and optimizing financial performance.
• Analyze financial performance: Analyze kitchen financial performance, identifying areas for improvement and implementing cost-saving initiatives.
• Optimize profitability: Optimize kitchen profitability, ensuring high-quality food production while maintaining financial sustainability.

Skills and Abilities:

• Leadership and Team Management: Proven leadership and team management skills.
• Communication and Interpersonal: Excellent communication and interpersonal skills.
• Food Safety and Hygiene: Strong knowledge of food safety and hygiene regulations.
• Kitchen Operations Management: Experience in managing kitchen operations, including menu planning, cost control, and inventory management.
• Financial Management: Basic knowledge of financial management, including budgeting and cost control.
• Proficient in MS Office and other relevant software.

Education, Experience, Licensure, Certification required for the position:

• Qualification: Bachelors Degree in Hospitality, Culinary Arts, or a related field.
• Experience: Minimum 10 years of experience in kitchen management, preferably in a multi-unit or cluster role.
• Strong knowledge of kitchen operations, food safety, and hygiene regulations. Strong Understanding of industry-specific Laws, regulations and trends.