Jubilant FoodWorks is amidst transformation & expansion which will fuel the next level of growth and this creates both challenges and opportunities. While JFL is the largest QSR in the sub-continent, it is set to double in scale & size with a vision towards becoming a Multi Business, Multi Product, Multi Country Operations. Highlights of this role : The role leads entire lifecycle of our frontline ecosystem of Business Associates (BA) and Store Insiders. S/he along with the team plans and executes the sourcing strategy for the region for BA and Insiders. Leverages a strong partner ecosystem who can help in fulfilling the workforce requirements of the region. Balances various channels of sourcing to keep the hiring cost within the annual budget. Works closely with regional operations team and the corporate WFMX team towards reducing attrition in the frontline ecosystem. S/he along with team must engage with the store teams to understand and enable solve on people queries and concerns. Key Call Outs The function plays a critical role in functioning of our store operations and best in class customer experience. This needs strong organizing and people leadership capabilities. Team Size Direct Team: 3-5 Individual Contributors Show more Show less

Company Description Jubilant FoodWorks Ltd. is at the forefront of integrating food and cutting-edge technology, pioneering AI and IoT innovations in the industry. The company is trusted by global brands such as Domino’s Pizza, Dunkin’ and Popeyes®, and has successfully launched homegrown brands like Hong’s Kitchen, ChefBoss, and Ekdum!. With a presence across India, Bangladesh, and Sri Lanka, and exclusive rights for Nepal and Bhutan, Jubilant FoodWorks is a truly global Indian MNC with over 1500 restaurants in 300+ cities. Recognized as a ‘Great Place to Work’, we strive to create innovative experiences, anchored by customer insights and driven by technology. Role Description This is a full-time on-site role for a Restaurant Manager located in Dehradun. The Restaurant Manager will oversee daily operations, ensuring high standards of food quality, customer service, and cleanliness. Responsibilities include staff hiring, training, and scheduling, managing inventory, ensuring customer satisfaction, addressing complaints, and working towards achieving the financial targets of the restaurant. The role also involves maintaining compliance with health and safety regulations and company policies. Qualifications Customer Satisfaction and Customer Service skills Experience in hiring and staff management Excellent communication skills Knowledge of the Food & Beverage industry Ability to work on-site in Dehradun Experience in a managerial role within the restaurant industry is a plus Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred Strong organizational and problem-solving abilities Show more Show less

Job Location : Isambe, MIDC Patalganga, Navi Mumbai *EXPERIENCE IN SAUCE MANUFACTURING INDUSTRY IS MANDATORY Job Purpose : The Factory Head will be responsible for overseeing the entire sauce manufacturing unit from raw material procurement to the processing & supply of the final product. This role will ensure the efficient, safe, and cost-effective production of sauces while maintaining high standards of quality, health and safety compliance, and timely delivery of products. Key Responsibilities : 1. Factory Management: Lead and manage the day-to-day operations of the sauce manufacturing plant. Oversee the production schedule to ensure timely delivery of products while maintaining product quality. Ensure smooth operation and maintenance of all equipment and machinery involved in sauce production. Monitor and manage production KPIs (key performance indicators) such as yield, efficiency, Cost, and waste reduction. Continuously identify opportunities for process improvements and cost-saving measures. 2. Sauce Manufacturing Process: Oversee the entire sauce production unit, establishing and ensuring adherence to product recipes and production protocols. Supervise the use of state-of-the-art sauce production machinery, such as technologically advanced processing mixers, storage & mixing tanks, automated filling machines, pasteurizers, cooling systems, CIP systems, and SCADA controlled production processes. Implement best practices for maintaining consistency, flavor profiles, texture, and color of sauces. Coordinate the stages of sauce production, including the preparation of ingredients, mixing, heating, cooling, packaging, and labeling. Ensure that all sauces are produced in compliance with quality standards and health/safety regulations (e.g., HACCP, ISO). 3. Team Leadership & Development: Lead, mentor, and manage the factory staff, including production operators, supervisors, and maintenance personnel. Foster a positive working environment focused on collaboration, efficiency, and continuous improvement. Conduct regular training and performance evaluations for factory staff on equipment handling, production techniques, and safety procedures. Develop and implement staffing plans based on production needs, ensuring proper staffing levels. 4. Health, Safety, and Quality Control: Ensure compliance with all health and safety regulations, including GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis Critical Control Points). Implement and enforce quality control processes throughout the manufacturing process to meet product specifications. Lead factory audits and inspections to maintain certification standards (e.g., ISO 9001, HACCP). Oversee maintenance of factory machinery and ensure that routine servicing, calibrations, and repairs are carried out as required. 5. Inventory & Supply Chain Management: Manage the procurement of raw materials such as tomatoes, spices, vinegar, and other sauce ingredients, ensuring consistent quality and availability. Collaborate with the supply chain team to monitor inventory levels, manage storage, and coordinate the flow of raw materials to production. Ensure raw materials and finished goods are stored appropriately to maintain product quality. 6. Continuous Improvement & Innovation: Stay up to date with trends and innovations in sauce production and manufacturing technology. Introduce new production techniques and equipment to improve product quality and increase productivity. Lead projects to introduce new sauce variants or packaging options to expand product lines. 7. Budget & Cost Control: Develop and manage the factory’s annual operating budget. Monitor production costs and implement cost-saving measures without compromising product quality or safety. Show more Show less

Objective: To drive operational excellence and business performance by implementing structured training programs, enhancing field trainer capabilities, and ensuring consistent onboarding, upskilling, and certification of restaurant teams to meet organisational standards and customer experience goals Responsibilities Drives Training Certification scores and Employee P&L through field reviews of training tools, processes and capability. Review the impact of training initiatives on business performance indicators. Conduct training programs to implement global initiatives that ensure consistent delivery of high operating standards, consistency in processes that drive sales and profitability at the store and building. Build training capability of field trainers by providing training tools, conducting training reviews and CORE program refreshers. Support Marketing initiatives by creating & cascading training tools and processes system-wide. Ensure comprehensive operations on-boarding of new staff and operations teams. Executes Customer Mania mindset training on a quarterly basis. Monitors learner training performance (on the job). Certifies buddy trainers to train. Monitors restaurant performance to conduct training. Conducts a minimum of 2 one-to-one sessions with each learner during regular structured restaurant visits. Check training Records for all learners through the RGM level (training/training matrix). Provides tools and resources to the restaurants for training. Updates training tools and materials as required. Interviews / evaluates candidates for EXPERT buddy trainer positions. Measures the success of training and provides RGM with feedback (Team member Training Scorecard) Trains restaurant teams for new product rollouts. Co-ordinates with the training resource for national training initiatives. Prepares and executes orientation & training for all new joiners & Management team members. Qualifications Dedication to providing exceptional customer service. Good communication skills, strong interpersonal and conflict resolution skills. Exceptional team-building capability. Graduate (stream) or 3 yrs Degree/Diploma in Hotel Management with min 5 yrs of work experience wherein 2 yrs. a supervisory role. Show more Show less

Drives Training Certification scores and Employee P&L through field reviews of training tools, processes and capability. Review impact of training initiatives on business performance indicators. Assist the Operations function of the BHPL in India. Conduct training programs to implement global initiatives that ensure consistent delivery of high operating standards, consistency in processes that drive sales and profitability at store and building. Build training capability of field trainers by providing training tools, conducting training reviews and CORE program refreshers. Support Marketing initiatives by creating & cascading training tools and processes system-wide. Ensure comprehensive operations on-boarding of new staff and operations teams. Executes Customer Mania mindset training on a quarterly basis. Monitors learner training performance (on the job). Certifies buddy trainers to train. Monitors restaurant performance to conduct training. Conducts a minimum of 2 one-to-one sessions with each learner during regular structured restaurant visits. Checks training Records for all learners through RGM level ( training / training matrix). Provides tools and resources to the restaurants for training. Updates training tools and material as required. Interviews / evaluates candidates for EXPERT buddy trainer positions. Measures success of training and provide RGM with feedback (Team member Training Scorecard) Trains restaurant teams for new product rollouts. Co-ordinates with training resource for national training initiatives. Prepares and executes orientation & training for all new joiners & Management team members. Qualification & Experience Dedication to providing exceptional customer service. Good communication skills, strong interpersonal and conflict resolution skills. Exceptional team building capability. Graduate or 3 yrs Degree/Diploma in Hotel Management with min 3 yrs of work experience. Show more Show less