Head of Operations

Job Description

Job Title: Head of Operations Job Location: Mumbai Remuneration: As Per Market Standards About the Company Jimis Burger started off in 2012 as a pushcart on the streets of Sangli serving lip-smacking juicy burgers. With the continued love and support of our patrons, we have grown organically to 8 outlets across Mumbai & Sangli. Our mantra is better ingredients to make better food. We strive to bring a smile on all our patrons with our food and hospitality. Role Summary The Head of Operations for Jimis is a senior leadership role responsible for overseeing the performance, management, and growth of multiple restaurants Pan India. This position ensures that all locations operate efficiently, maintain high standards of quality and service, and meet financial objectives. The role requires a blend of hands-on operational expertise, strategic planning, and leadership skills to drive the brand’s success in a competitive Pan India Market. Core Responsibilities Operations & Standards • Ensure all restaurants meet health, safety, hygiene, and brand standards. • Lead day-to-day operations across all outlets to ensure alignment with company goals. • Monitor customer feedback and implement service improvement initiatives such as Table Turnover Time, Kitchen Prep Time, and Delivery speed. • Ensure smooth execution of SOPs across outlets: food safety, hygiene, throughput, customer experience (speed, order accuracy). • Handle escalated customer complaints and crisis situations with speed and professionalism. • Conduct routine audits and action plans to address non-compliance. Business & P&L Management • Budgeting and Cost Control: Own and deliver outlet-level and overall P&L targets, controlling costs related to labor, inventory, and operations. • Profitability: Monitor key performance indicators (KPIs) such as Average Order Value (AOV), labor cost %, food cost %, and EBITDA. • Identify and execute cost-saving initiatives without compromising service quality. • Reporting: Monitor financial reports to track key performance indicators (KPIs) and identify areas for improvement. • Inventory Management: Optimize stock levels to reduce waste while ensuring sufficient supplies for operations. • Oversee procurement and inventory control processes. • Monitor supply chain performance and resolve disruptions. • Analyze weekly/monthly outlet-level P&L & MIS reports; identify improvement areas Strategic Planning and Growth • Market Expansion: Identify opportunities for new restaurant locations Pan India to grow the brand’s footprint. • Local Adaptation: Analyze Pan India market trends and customer preferences to tailor menus, promotions, or operations as needed. • Operational Optimization: Enhance existing restaurant performance through process improvements and innovation. Collaboration: Partner with senior leadership to align regional strategies with organizations broader goals. • Collaborate with marketing teams to streamline operations, drive business results thru optimisation of digital resources. • Support implementation of POS systems, delivery platforms, and data analytics for decision-making. • Ensure all licenses, permits, and health & safety certifications are in place and applied for in timely manner. Team Leadership • Lead a team of Area Managers, Restaurant Managers, and support staff. • Recruit, train, and manage Area Managers, Restaurant Managers, and key operational staff. • Mentor Restaurant General Managers / Area Managers / Supervisors. • Implement training modules, performance evaluations, and staff retention. • Foster a high-performance culture focused on accountability, service excellence, and teamwork. Stakeholder Management • Liaise with HR (recruitment, compliance), Supply Chain (logistics, inventory), Maintenance (facility upkeep), and IT (POS systems, Dashboards). Key KPIs / Success Metrics For incentives Revenue - Same store sales growth (%) Cost Control - Operational cost ratio (COGS, labor cost, rent as % of Sales Customer satisfaction -Guest satisfaction score (NPS or equivalent) /Order Accuracy and delivery speed Staff Management - Staff Turnover Rate Expansion - Time to open new outlets, CAPEX within the Budget Inventory variance % -Supplier delivery discrepancies Compliance Audit & compliance score across outlets, licences Key Qualifications & Skills Experience : 8–12+ years in QSR and Casual-Dining Restaurants; strong multi-unit management background. Business :Acumen Proven P&L ownership, budgeting, cost management, process improvement. Leadership : Strong team building: coaching, conflict management, succession planning. Standards Driven : Experience with SOPs, operational audits, regulatory compliance. Communication :Excellent stakeholder coordination and reporting (outlet-level to support function). Education: Graduate or MBA in Hotel Management. Head of Ops will work closely with both the support function team and outlet teams. How to Apply: Please submit your resume at hr@jimisburger.in