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. 

Strict

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.
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• Full ownership and autonomy:

  You’ll have the freedom to design systems, lead execution, and shape the culture across our kitchen and carts.
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• 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.