Operations Manager

• Team Management and Leadership:
• Lead, motivate, and mentor restaurant managers and staff, fostering a positive and productive work environment.
• Provide guidance and support to restaurant teams in areas such as customer service, conflict resolution, and problem-solving.
• Ensure adequate staffing levels, scheduling, and training to meet operational needs.
• Business Development
• Establish networks and partnership to improve restaurant sales and institutional sales
• Explore and develop new revenue streams to maximise revenue
• Overseeing Daily Operations:
• Ensure that each restaurant operates efficiently and effectively within established guidelines, procedures, and budgets.
• Monitor key performance indicators (KPIs) such as sales, food costs, labour costs, and customer satisfaction, taking corrective action as needed.
• Maintain consistent quality control for food handling and service across all locations.
• Manage inventory levels of front of the house supplies, and equipment to optimize efficiency and minimize waste.
• Customer Experience :
• Ensure a consistently positive customer experience across all restaurant locations.
• Ensure high standard of service, implementing and maintaining service SOP.
• Monitor and evaluate customer feedback and google reviews. Address complaints and implement measures to improve satisfaction.
• Maintain high standards of cleanliness, hygiene, and ambiance in the restaurants, implement cleaning SOP and schedules.
• Marketing & Sales:
• Collaborate with the marketing team to implement local marketing initiatives.
• Identify opportunities to drive sales and increase customer traffic.
• Monitor competitor activities and trends.
• Participate in promising local events and festivals to spread brand.
• Financial Performance :
• Analyse financial data, identify trends, and implement strategies to improve performance.
• Manage budgets, control costs, and maximize revenue generation.
• Assist in Manpower planning and setting outlet wise count and budgets to ensure efficient utilisation of manpower and maximise efficiency.
• Compliance and Safety :
• Ensure compliance with all relevant food safety regulations, health codes, and licensing requirements.
• Implement and enforce safety protocols to prevent accidents and maintain a safe working environment.
• Stay abreast of industry trends and best practices in restaurant operations.
• Formulate SOP’s and checklists to facilitate a professional and process based working culture.
• Implement SOP’s to improve hygiene and safety standards of the restaurants and ensure the same are upheld by the outlet team.
• Additional Responsibilities :
• Conduct reviews and audits of existing standard operating procedures. Work on improving and implementing SOP’s.
• Participate in Sales and Operations Planning forecasting processes. Coordinate and implement Sales improvement initiatives and plans.
• Coordinate preventive maintenance checks and upkeep of IT, facility and equipment to ensure smooth and uninterrupted operations.

QUALIFICATION & JOB REQUIREMENTS

• Bachelor’s degree in business administration, Hospitality Management, or a related field preferred.
• Minimum of 8 years of experience in restaurant operations management, preferably in a multi-unit environment.  
• Proven track record of success in managing restaurant operations, achieving financial targets, and leading teams.
• Strong understanding of restaurant financials, including P&L statements, budgeting, and cost control.
• Excellent communication, interpersonal, and leadership skills.
• Ability to work independently and as part of a team.
• Strong problem-solving and decision-making skills.  
• Proficiency in restaurant management software and Microsoft Office Suite.
• Languages – English, Malayalam, Hindi.

Job Types: Full-time, Permanent

Pay: ₹45,000.00 - ₹55,000.00 per month

Benefits:

• Food provided

Experience:

• Restaurant management: 7 years (Required)
• Operation in Restaurant: 7 years (Required)

Work Location: In person