SERVICE STAFF

Key Responsibilities

1. Store Operations Management

● Oversee daily opening & closing procedures of the store

● Ensure smooth day-to-day operations across kitchen, service, and dispatch

● Maintain cleanliness, hygiene, and SOP compliance

● Monitor staff attendance, grooming, and shift management

2. Vendor & Partner Management

● Coordinate with multiple food vendors/partners operating within the café

● Ensure vendors follow quality, hygiene, and service standards

● Track vendor-wise sales, performance, and issues

● Act as the single point of contact for all vendor coordination

3. Inventory & Store Control

● Manage inventory levels across kitchen and vendor categories

● Monitor stock movement, wastage, and pilferage

● Ensure timely stock ordering & replenishment

● Maintain store audits and stock reconciliation

4. Costing & Financial Control

● Handle recipe costing & food costing across categories

● Track daily sales vs cost of goods sold (COGS)

● Ensure proper GRN (Goods Receipt Note) and invoice matching

● Monitor vendor billing and payment validation

● Control wastage and improve margins

5. Billing & Cash Management

● Supervise billing operations and POS systems

● Ensure accurate cash handling and daily cash reconciliation

● Monitor online order aggregators and payment settlements

6. Compliance & SOP Execution

● Ensure adherence to FSSAI, safety, and hygiene standards

● Implement and maintain standard operating procedures (SOPs)

● Conduct periodic internal audits and checks

7. Reporting & MIS

● Prepare and share daily, weekly, and monthly reports:

○ Sales reports

○ Cost reports

○ Inventory reports

○ Vendor performance

● Highlight leakages, inefficiencies, and improvement areas Key Skills Required

● Strong understanding of food costing & inventory management

● Experience with POS systems & basic accounting

● Vendor management & negotiation skills

● High attention to detail and control systems

● Ability to handle multi-tasking in a fast-paced environment

Preferred Qualifications

● Graduate / Diploma in Hospitality, Hotel Management, or Business

● 3–6 years experience in:

○ Restaurants / Cafés / Cloud Kitchens

○ Store or Operations Management

● Experience in multi-brand or multi-vendor formats is a big plus

Key KPIs

● Food cost % control

● Inventory variance

● Vendor compliance & performance

● Daily store audit scores

● Sales vs wastage efficiency

What We Offer

● Opportunity to be part of a new-age neighborhood café concept

● Exposure to multi-vendor food platform operations

● Growth into Cluster / Operations Manager role