Operation Head

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 Responsibilities Operational 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.