Job
Description
Food & Beverage Operations Manager.
Location: Mysore, Karnataka.
Reporting To: Managing Director & CEO (Dr. Chef Shajahan M. Abdul).
Brands Managed: Tandooriwala, Mysore Aduge, Biryaaniwala, Shibuya X-ING, Mister Golgappa, King Shawarma, and other F&B concepts under Restro Consultants Pvt. Ltd.
Position Summary
The Food & Beverage Operations Manager will oversee the operational excellence of 25–30 restaurants across multiple cities and states. This role is responsible for launching new outlets, coordinating with franchisees and clients, driving restaurant expansions, and ensuring seamless day-to-day operations. The role involves extensive travel to different locations to conduct audits, staff training, and performance reviews while maintaining brand standards across all units.
This position is ideal for a highly driven, detail-oriented, and dynamic leader with a proven track record in multi-unit F&B operations management.
Key Responsibilities:
1. Restaurant Openings & ExpansionsPlan, coordinate, and execute new restaurant openings across assigned locations.
Ensure each outlet launch is aligned with Restro’s operational SOPs, brand guidelines, and timelines.
Liaise with clients, franchise partners, architects, vendors, and internal teams for smooth handover and setup.
Conduct pre-opening training programs for all new staff, focusing on service, quality, and operational standards.
Create and maintain a restaurant expansion roadmap, identifying potential locations and business opportunities.
2. Franchise & Client CoordinationServe as the primary point of contact for franchise owners and clients regarding operations, staffing, and brand compliance.
Address operational issues, provide timely solutions, and maintain strong relationships with franchise partners.
Guide franchisees on cost control, P&L management, staff productivity, and overall business performance.
Conduct monthly review meetings with each franchise to discuss performance and action plans.
3. Operations Excellence & Brand ComplianceEnsure smooth daily operations of all restaurants through regular audits and surprise visits.
Monitor food quality, hygiene, service standards, and customer experience across all outlets.
Audit compliance with FSSAI, fire safety, and other legal requirements.
Implement Restro’s Standard Operating Procedures (SOPs) across all units.
Work closely with the culinary team to standardize menus, portion sizes, and recipe execution.
4. Financial Performance & ReportingAnalyze sales, costs, and profitability of each outlet.
Identify areas of improvement and implement strategies to increase revenue and reduce wastage.
Provide weekly and monthly operational reports to senior management.
Ensure each outlet meets monthly revenue targets and profitability goals.
5. Staff Management & TrainingOversee the recruitment, onboarding, and training of restaurant staff in collaboration with HR.
Maintain ideal staffing levels across all locations to optimize productivity and labor costs.
Conduct regular training sessions on service excellence, grooming, hygiene, and brand culture.
Implement and monitor performance appraisal systems for outlet managers and team leaders.
6. Continuous Travel & Market PresenceTravel extensively to different cities to visit outlets, meet franchisees, and assess market dynamics.
Stay updated on local competition, food trends, and customer behavior to adapt operational strategies.
Identify potential cities for expansion through market surveys and feasibility studies.
Key Skills & CompetenciesStrong leadership and multi-unit management experience.
Excellent communication and relationship-building skills.
Deep understanding of restaurant operations, F&B trends, and customer service excellence.
Ability to handle high-pressure situations and make quick operational decisions.
Proficiency in budget management, cost control, and operational analytics.
Strong knowledge of statutory compliance related to F&B operations (FSSAI, fire safety, labor laws, etc.).
Experience working with QSR chains, fine-dine restaurants, or large F&B brands is highly preferred.
Willingness to travel 20–25 days per month across assigned regions.
Performance Metrics (KPIs)New Outlets Opened vs. target timeline.
Revenue Growth across assigned restaurants.
Operational Compliance Scores (hygiene, SOPs, audits).
Staff Retention and Training Effectiveness.
Franchisee Satisfaction and Relationship Management.
Reduction in Operational Costs and Wastage.
Compensation & BenefitsCompetitive salary package with travel allowances and performance incentives.
Medical insurance, phone and internet reimbursement, and other perks.
Career growth opportunities within Restro’s rapidly expanding multi-brand network.
