Area Operation Manager - Restaurant Operations

As an Area Operations Manager, your role will involve leading the performance and growth of multiple restaurant outlets within a designated territory. Your responsibilities will revolve around ensuring operational excellence, driving profitability, maintaining brand standards, and delivering exceptional guest experiences across all units. Key Responsibilities: - Oversee daily operations of all restaurants in the assigned area, ensuring smooth functioning and adherence to brand standards. - Conduct regular audits on service quality, hygiene, safety, and compliance (FSSAI, fire, etc.). - Monitor key operational metrics such as sales, costs, customer satisfaction, and staff performance. - Lead, train, and motivate restaurant managers and their teams to achieve operational targets. - Ensure optimal staffing levels, workforce scheduling, and compliance with labor standards. - Identify and develop high-potential team members for future leadership roles. - Drive growth and profitability across outlets by optimizing costs and improving efficiency. - Analyze P&L statements and develop action plans to meet revenue and margin goals. - Monitor inventory, wastage, and food cost control in coordination with the central supply and kitchen teams. - Champion a culture of exceptional service and guest satisfaction. - Address escalations and implement initiatives to improve Net Promoter Score (NPS) and feedback ratings. - Ensure consistent product quality and service delivery across all outlets. - Execute marketing, promotional, and operational initiatives across all assigned stores. - Support new store launches from pre-opening readiness to post-launch stabilization. - Collaborate with support functions (HR, Supply Chain, Marketing, Finance) for smooth operations. Key Skills & Competencies: - Strong leadership and team management abilities. - Excellent communication, problem-solving, and analytical skills. - Hands-on knowledge of restaurant operations, P&L management, and compliance. - Ability to multitask and manage operations across multiple locations. - Customer-centric mindset with a focus on operational discipline and efficiency. Qualifications: - Bachelor's degree in Hotel Management, Business Administration, or related field. - 4-6 years of experience in restaurant or QSR operations, with at least 2+ years in a multi-unit management role. - Experience in leading high-volume or fast-paced F&B outlets preferred. - Proficiency in MS Excel, POS systems, and basic data analysis.,