DPSL|Area Manager|Operations_6

Key Responsibilities

1. Operational Excellence

• Supervise and monitor daily operations of 5–10 outlets within the assigned region.
• Ensure strict compliance with Domino’s Standard Operating Procedures (SOPs).
• Conduct regular outlet audits covering food safety, hygiene, service standards, and delivery performance.
• Monitor food cost, labor cost, wastage, and controllable expenses.
• Ensure 100% adherence to brand standards and quality benchmarks.

1. Sales & Profitability

• Drive regional sales growth and achieve monthly revenue targets.
• Analyze sales trends, P&L reports, and KPIs to identify improvement areas.
• Implement local store marketing initiatives in coordination with the marketing team.

1. People Management & Leadership

• Recruit, train, and develop Restaurant Managers and Assistant Managers.
• Conduct performance reviews and provide coaching to improve leadership capability.
• Manage manpower planning and reduce controllable attrition.
• Foster a high-performance and customer-centric culture.

1. Customer Experience

• Ensure customer satisfaction scores meet or exceed company targets.
• Monitor and resolve escalated customer complaints.
• Ensure fast delivery standards and service excellence.

1. Compliance & Risk Management

• Ensure compliance with food safety regulations and internal audit requirements.
• Maintain discipline, ethical standards, and company policies across outlets.
• Safeguard company assets and minimize financial irregularities.

1. Expansion & Business Development

• Support new store openings, training, and operational setup.
• Identify market opportunities and provide strategic feedback to management.

Key Performance Indicators (KPIs)

• Sales Growth %
• EBITDA / Outlet Profitability
• Food & Labor Cost %
• Customer Satisfaction Scores
• Delivery Time Compliance
• Employee Attrition Rate
• Audit & Compliance Scores

Qualifications & Experience

• Bachelor’s degree in business administration / hospitality / management or related field.
• Minimum 5–7 years of experience in QSR / Restaurant Operations.
• At least 2–3 years in a multi-unit managerial role.
• Strong knowledge of P&L management and cost control.
• Experience in high-volume food service operations preferred.

Skills & Competencies

• Strong leadership and people management skills
• Analytical and financial acumen
• Decision-making and problem-solving ability
• Strong communication and negotiation skills
• Ability to work under pressure in a fast-paced environment
• High integrity and operational discipline

Additional Requirements

• Willingness to travel extensively within assigned region.
• Ability to work flexible hours, including weekends and peak seasons.
• Valid driving license preferred