Job Description for General Manager Company Overview: We’re building the country’s first scalable, process-driven gol gappe brand — clean, consistent, and rooted in street food culture. By bringing hygiene, standardisation, and daily control into a category that’s historically unorganised, we’re working to democratise how gol gappe are made, served, and trusted — all under one brand. We're now looking for an experienced General Manager to lead the setup and execution of our central kitchen and food cart operations, designed to scale across Delhi NCR and beyond. Role overview As our first senior hire, the General Manager will lead the setup and day-to-day operations of our central kitchen, manage our growing fleet of food carts, and build a high-efficiency operations team. This is a hands-on leadership role ideal for someone who has set up food systems before and can create a hygiene-first, customer-obsessed food service culture. We are trying to revolutionise and democratise the Indian street food industry and will be at the cusp of leading change across all facets of the industry - and this role will place you at the center of it all. This will be a multi-faceted role that will involve building our brand from the ground-up, leading cross functional coordination, and establishing long term sustainable discipline and brand culture. This role will also involve setting up organisational and reporting structures under the General Manager. Prior expertise in hospitality management and team setup is ideal. Main requirements: 1. Establish and subsequently manage our central kitchen - including setting up of machinery, establishing necessary workflows, and hygiene protocols. 2. Initially help set up and manage key processes for procurement, inventory control and dispatch processes. This will be managed by the procurement incharge and overseen by the General Manager. 3. Supervise and oversee daily processes, including portioning, packaging, dispatch and delivery to karts. 4. Oversee kart operator efficiency and ensure processes are running up to standards holistically. 5. Oversee employee performance, and take ownership of key efficiency indicators like daily sales, waste, returns and field performance. 6. Take ownership of setting up necessary teams for expansion including procurement, QC, culinary, training etc., under their subsequent heads. 7. Be responsible for maintaining organisational culture across all levels of the company. This will be paramount. 8. Forecast raw material requirements and build a scalable batch system to ensure output does not collapse under volume. 9. Use pilot data to optimise workflows and create playbooks for multi-zone and multi-kart expansion. Required Qualifications: 1. 5-8 years of experience in F&B ops, and QSR kitchens with an added focus in the hospitality sector - to promote a customer first culture. 2. Degree/Diploma in Hotel Management, Culinary Arts, or related fields 3. Prior leadership and managerial experience in a similar early stage QSR chain. 4. Strict familiarity with FSSAI safety norms and standards, and other industry specific regulations. 5. Proven ability to manage kitchen buildouts, logistics, and daily dispatch operations. What we offer: A leadership role from Day 1: You’ll be a core part of the founding team and help build operations from the ground up. Full ownership and autonomy: You’ll have the freedom to design systems, lead execution, and shape the culture across our kitchen and carts. A brand that prioritises hygiene and systems: We’re not cutting corners — this is a long-term play built on process. Competitive Salary based on experience and industry standards.
Company Overview: We’re building the country’s first scalable, process-driven gol gappe brand — clean, consistent, and rooted in street food culture. By bringing hygiene, standardisation, and daily control into a category that’s historically unorganised, we’re working to democratise how gol gappe are made, served, and trusted — all under one brand. We're now looking for an experienced Procurement and Admin head who can handle vendor and operator management. Role Overview We are looking for a reliable and process-oriented Procurement & Supply Coordinator to manage all incoming and outgoing materials from our central kitchen. This person will be responsible for ensuring consistent supply of raw materials, maintaining clean records of inward and outward inventory, coordinating with vendors for regular delivery and pickup schedules, and implementing systems for basic quality control, material tracking, and cash handling. This is a critical ground-level role with clear ownership over all kitchen inputs, dispatches, vendor relationships, inventory accountability, and administrative responsibilities. Key Responsibilities 1. Raw Material Management Track daily inward materials (aloo, puris, chutneys, water, packaging, ice, etc.) Physically receive and verify deliveries against invoices/GRN Record weight, quantity, supplier, and batch details in logs or inventory software Flag damaged/expired/low-quality items and escalate to kitchen lead 2. Dispatch & Movement Oversight Prepare daily dispatch sheets per kart; tally outflow of prepped materials Supervise loading of ingredients, ice, and packaging into crates for delivery Coordinate return of reusable containers and unconsumed materials Maintain cleanliness and order in dispatch/inventory areas 3. Vendor Coordination Maintain relationships with all regular vendors (vegetables, water, packaging, etc.) Schedule timely pickups and deliveries based on demand Follow up on pricing, availability, payment cycles, and performance issues Source backup vendors in case of disruption 4. Inward/Outbound Cash Handling Maintain daily record of any vendor cash payments or kart-wise inward collections Reconcile cash flows with Central Manager or finance head Implement clear sign-off procedures for each cash handover Ensure secure, transparent, and tamper-proof handling of funds 5. Employee presence monitoring Maintain logs of operator time sheets/ attendance and appropriate salary payouts. Qualifications & Skills 3–7 years experience in procurement, warehouse/kitchen management, or delivery coordination Fluent in Hindi; basic English and record-keeping required Strong attention to detail and comfort with physical work (lifting crates, measuring ingredients, etc.) Basic Excel or inventory software skills Bonus If You Have F&B experience (especially in commissary kitchens or catering units) Previous experience in handling raw food procurement Familiarity with FSSAI norms or HACCP basics Compensation Competitive salary based on experience Ownership over setting up of standardised processes
Company Overview: We’re building the country’s first scalable, process-driven gol gappe brand — clean, consistent, and rooted in street food culture. By bringing hygiene, standardisation, and daily control into a category that’s historically unorganised, we’re working to democratise how gol gappe are made, served, and trusted — all under one brand. We're now looking for an experienced Quality Control Incharge to help set up standards and processes that allow us to scale accordingly. About the Role As a hygiene-first Indian gol gappa brand redefining how chaat is made, served, and trusted — quality control is not a function, it’s our foundation . We're looking for a QA/QC Incharge who can not only enforce high standards across our central kitchen and cart operations, but also design and institutionalise those standards from the ground up . This is a critical leadership role in our early team — ideal for someone who wants to shape the quality systems, build a hygiene-first food safety culture, and lead the creation of India’s most trustworthy street food system. Key Responsibilities 1. Set Up Core QA/QC Systems Design and implement SOPs for hygiene, safety, temperature control, and food handling in the central kitchen Develop clear inspection systems and visual checklists for each production stage Build SOPs for storage, prep, dispatch, and post-service cleaning 2. Create Hygiene Framework for Food Carts Standardise cart-level protocols: water usage, aloo handling, ice storage, pani topping, glove changes, etc. Conduct regular surprise audits at cart level to ensure compliance Flag hygiene risks and design preventive workflows 3. Build QA/QC Team Plan and execute phased hiring of quality inspectors and hygiene supervisors as the brand scales Train new QA/QC staff in line with internal values and operational nuances Establish processes for customer complaint escalations and efficient methods to rectify them regularly and systematically. 4. Collaborate on Training & Hiring Processes Work with the training/hiring team to build hygiene SOPs into onboarding materials Create assessment tools and hygiene test modules for kart operators and kitchen staff Support role-specific hygiene standards (e.g., for dispatch, fryer, water handler) 5. Daily & Weekly Reporting Maintain kitchen sanitation logs, batch QC reports, water quality checks, etc. Share weekly quality dashboards with leadership team Conduct RCA (root cause analysis) for deviations or customer complaints 6. Establish What Sets Us Apart Codify and communicate what makes our hygiene and food handling systems better than typical street food Assist branding/marketing team with visible hygiene cues that enhance customer trust Required Qualifications 4–7 years of experience in food safety, QA/QC, or production oversight in the F&B/QSR industry Degree in Food Science, Hotel Management, or related field preferred Deep understanding of FSSAI norms, kitchen hygiene, food handling, and preventive controls Experience building or auditing QA/QC systems in kitchens or retail food outlets Confident team leader with excellent documentation and process-mapping skills Strong observational, follow-up, and reporting ability Familiarity with cloud kitchens, ISO/HACCP, or startup food environments a plus What We Offer Opportunity to set the hygiene standard for a new-age Indian food brand Foundational team role with long-term impact, ownership and autonomy Performance-driven growth path + potential team-building responsibility Competitive compensation