Head of Operations

Key Responsibilities:

Strategic Planning, Execution and Profitability:

• Develop and implement operational strategies aligned with the business goals of the respective brands under JSM and focus on revenue growth, customer satisfaction, and operational excellence.

• Identify market trends and opportunities to expand the restaurant business portfolio

• Complete P&L Accountability. Create and manage budgets, forecasts, and financial reports to track business performance and ensure profitability.

• Ensure the company’s financial goals and targets are consistently met and exceeded.

Operations Management:

• Review day-to-day restaurant and (catering operations) to ensure high standards of service, quality, and customer satisfaction.

• Review food quality, presentation, and portion control, ensuring adherence to company standards.

• Ensure compliance with health and safety regulations, food safety standards, and local laws.

• Review quality control procedures to ensure consistent customer experiences.

Customer-Centric Operations

• Champion an exceptional guest experience by establishing processes that deliver consistency, speed, and quality across all locations.

• Leverage data and customer insights to refine offerings and elevate service standards.

• Ensure that the company’s offerings remain competitive, meeting both customer needs and emerging industry demands.

Stakeholder Management & Reporting:

• Represent the company to key stakeholders, including investors, customers, employees, and the community. • Regularly report to the Board of Directors on business performance, strategic initiatives, and potential challenges.

• Cultivate strong relationships with strategic partners, investors, and key industry players.

• Needs to be able to handle JV partners/ Franchisees and franchisor, and Landlords

Leadership and Team Development:

• Foster a company culture that emphasises transparency, open communication, and a commitment to excellence, along with a positive work environment that promotes teamwork, professional growth, and employee retention.

• Provide feedback and inputs for ongoing training and development opportunities to ensure manpower is up to date with industry trends and best practices.

• Build and maintain a high-performing leadership team, encouraging collaboration, professional development, and accountability.

Qualifications:

• Bachelor’s degree in business administration, Hospitality, or a related field (MBA preferred).

• 10+ years of experience in multi-unit restaurant operations, including leadership roles in dynamic, fast-growing environments.

Shraddha Shree at +91-7795521479