Head of Operations Restaurants (F&B & Kitchen)

Job Description – Head of Operations (All Outlets)

Position Title: Head of Operations – Restaurants (F&B & Kitchen)
Location: Chandigarh (with travel to all outlets)Reporting To: Director - Back to Source

Role Purpose

The Head of Operations will oversee the smooth functioning of all Back to Source outlets across brands (Back to Source, Chhota Banaras, Café Well-being, Bakery). The role is responsible for ensuring excellence in F&B service, kitchen operations, and successful roll-out of new outlets, while delivering defined Top Line (Revenue) and Bottom Line (Profitability) targets.

Key ResponsibilitiesOperational Leadership

• Lead day-to-day functioning of all restaurants and kitchens, ensuring consistency in food quality, service, hygiene, and customer experience.
• Implement and monitor SOPs across outlets for F&B and kitchen operations.
• Conduct regular audits on service quality, food safety (aligned with HACCP), and overall guest experience.

Business Performance

• Deliver agreed Top Line (sales) and Bottom Line (profitability) targets across all outlets.
• Prepare, monitor, and review budgets, cost control measures, and financial KPIs.
• Work closely with finance and outlet managers to ensure operational efficiency and profitability.

Team Leadership & Training

• Build, mentor, and motivate outlet managers, chefs, and service leaders to drive a high-performance culture.
• Ensure structured training programs for kitchen and F&B staff to improve skills, attitude, and guest engagement.
• Uphold Back to Source values: fairness, transparency, process-driven decision-making.

New Openings

• Lead planning and execution of new restaurant openings (F&B, kitchen, service layout, manpower).
• Ensure smooth pre-opening preparations including recruitment, training, vendor alignment, menu rollouts, and guest experience readiness.

Cross-Functional Coordination

• Collaborate with Marketing for brand promotions and campaigns.
• Align with HR for recruitment, performance appraisals, and employee engagement initiatives.
• Provide strategic input to Procurement team, but will not be involved in day-to-day store/ingredient management. Store management will remain a separate vertical.

Key Deliverables

• Achievement of revenue and profitability targets across outlets.
• High guest satisfaction (measured through reviews, feedback, repeat visits).
• Standardized F&B and kitchen operations across all outlets.
• On-time and smooth roll-out of new outlet openings.
• Strong leadership pipeline with trained and capable managers.

Candidate Profile

• Experience: 12–18 years in F&B operations, with exposure to multi-outlet management. Prior experience in both professional structured companies (hotels, QSRs, casual dining) and growth-stage ventures preferred.
• Skills: Strong leadership, financial acumen, process-driven mindset, people management, guest-centric approach.
• Personality: Professional, energetic, adaptable, with high integrity and alignment to Back to Source values.
• Qualification: Degree/Diploma in Hotel Management or equivalent (preferred but not mandatory if experience is strong).

Compensation

Competitive salary package with performance-linked incentives tied to Top Line and Bottom Line delivery.

Job Type: Full-time

Pay: ₹55,000.00 - ₹110,911.92 per month

Work Location: In person