1. Role Overview
We are looking for a result-oriented and hands-on Operations Manager to oversee the day-to-day operations of our F&B outlet. The role involves ensuring seamless service delivery, maintaining operational standards, managing teams, controlling costs, enhancing guest experiences, and driving overall outlet performance.
The ideal candidate should possess strong leadership skills, a thorough understanding of restaurant operations, and the ability to balance service excellence with business profitability.
2. Key Responsibilities
A. Outlet Operations & Service Management
- Oversee the daily functioning of the outlet, ensuring smooth coordination between the kitchen, bar, service, and support teams.
- Ensure operational readiness before opening and proper closure procedures at the end of each shift.
- Monitor service standards, table turnover, order processing, food delivery timelines, and overall service efficiency.
- Ensure adherence to standard operating procedures (SOPs) across all operational areas.
- Conduct regular operational inspections to identify gaps and implement corrective actions.
- Manage peak-hour operations, resolve bottlenecks, and ensure adequate deployment of manpower.
- Coordinate with internal teams to ensure uninterrupted operations and timely resolution of operational issues.
B. Team Management & Leadership
- Lead, supervise, and motivate outlet teams across service, bar, kitchen coordination, and housekeeping.
- Prepare staff rosters and ensure optimal manpower deployment based on business requirements.
- Monitor employee attendance, punctuality, grooming, discipline, and productivity.
- Conduct daily briefings, communicate operational priorities, and ensure team alignment.
- Identify training needs and ensure employees are trained on service standards, product knowledge, upselling, and SOPs.
- Work closely with the HR team on recruitment, onboarding, performance management, and employee retention.
- Address employee grievances and maintain a productive and professional working environment.
C. Revenue Generation & Business Performance
- Monitor daily sales, revenue trends, average order value, average spend per guest, and other relevant business metrics.
- Drive revenue through effective upselling, cross-selling, menu knowledge, and service initiatives.
- Track outlet performance against budgets and business targets.
- Analyse sales trends, customer preferences, and peak business periods to improve operational planning.
- Coordinate with the marketing team to execute promotions, events, and customer engagement initiatives.
- Identify opportunities to improve profitability, increase customer retention, and maximise outlet utilisation.
D. Cost Control & Inventory Management
- Monitor food costs, beverage costs, staff costs, consumables, and other controllable operating expenses.
- Ensure effective inventory management across food, beverages, bar supplies, and operational consumables.
- Oversee stock receiving, storage, issuing, transfers, and periodic stock counts.
- Investigate inventory variances, wastage, pilferage, and unusual consumption patterns.
- Ensure adherence to portion control, recipe standards, and inventory handling procedures.
- Monitor purchase requirements and coordinate with procurement to ensure timely availability of stock.
- Maintain appropriate stock levels while minimising overstocking, expiry, and unnecessary purchases.
- Review operational expenses and implement cost-saving measures without compromising service quality.
E. Guest Experience & Complaint Resolution
- Ensure a consistent, high-quality guest experience throughout the customer journey.
- Monitor guest feedback, online reviews, service complaints, and recurring operational issues.
- Personally handle escalated guest complaints and ensure timely, appropriate resolution.
- Identify service improvement opportunities through guest feedback and operational observations.
- Ensure the outlet maintains appropriate ambience, cleanliness, music levels, lighting, and overall presentation.
- Build a service-oriented culture focused on customer satisfaction and repeat business.
F. Compliance, Hygiene & Safety
- Ensure compliance with applicable food safety, hygiene, sanitation, fire safety, and workplace safety requirements.
- Ensure adherence to applicable FSSAI requirements and other relevant statutory regulations.
- Maintain proper documentation, operational checklists, inspection records, and incident reports.
- Ensure regular cleaning, pest control, equipment maintenance, and preventive maintenance schedules.
- Monitor the safe handling and storage of food, beverages, and cleaning materials.
- Ensure responsible service of alcohol wherever applicable and compliance with relevant state excise regulations.
- Coordinate with relevant teams to address audit observations and close compliance gaps within defined timelines.
G. Reporting & Operational Excellence
- Prepare and review daily, weekly, and monthly operational reports.
- Track key performance indicators (KPIs), including sales, costs, productivity, guest satisfaction, and operational compliance.
- Conduct regular operational reviews to identify performance gaps and establish corrective action plans.
- Maintain accurate records relating to sales, inventory, wastage, attendance, incidents, and operational expenses.
- Develop, implement, and continuously improve SOPs, checklists, and reporting mechanisms.
- Coordinate with finance, HR, procurement, marketing, and maintenance teams to ensure effective outlet functioning.
- Provide regular business performance updates and recommendations to senior management.
3. Key Performance Indicators (KPIs)
The Operations Manager will be evaluated against the following performance indicators:
- Revenue Performance: Achievement of outlet sales targets and budgeted revenue.
- Cost Management: Control of food cost, beverage cost, manpower cost, and other operating expenses.
- Guest Satisfaction: Customer feedback, complaint resolution, repeat visits, and online ratings.
- Operational Efficiency: Service timelines, table turnover, operational readiness, and adherence to SOPs.
- Inventory Accuracy: Stock variance, wastage, pilferage, and inventory reconciliation.
- Team Productivity: Staff attendance, manpower utilisation, training completion, and employee retention.
- Compliance & Hygiene: Audit scores, food safety compliance, and closure of operational observations.
- Reporting Accuracy: Timely submission of operational reports and completion of assigned action plans.
4. Qualifications & Experience
- Bachelor's degree or diploma in Hotel Management, Hospitality Management, or a related field preferred.
- 4–7 years of experience in F&B operations, restaurant management, pub operations, or hospitality.
- At least 2 years of experience in a supervisory or managerial role preferred.
- Experience managing high-volume restaurants, pubs, breweries, taprooms, or casual dining outlets will be an advantage.
- Strong understanding of restaurant operations, service management, inventory control, and cost management.
- Experience handling teams across multiple operational functions.
- Working knowledge of POS systems, inventory management systems, and MS Excel or Google Sheets.
5. Required Skills & Competencies
- Strong operational ownership and execution capabilities.
- Excellent team leadership and people management skills.
- Commercial awareness and understanding of outlet profitability.
- Strong problem-solving and decision-making abilities.
- Effective communication and interpersonal skills.
- Ability to manage high-pressure situations and peak-hour operations.
- Strong organisational skills and attention to detail.
- Data-driven approach to operational reviews and performance improvement.
- Customer-centric mindset with a focus on service excellence.
- Ability to develop and implement structured processes and operational frameworks.
6. Key Expectations
The Operations Manager is expected to take complete ownership of the outlet's day-to-day functioning, ensure consistent service standards, build a capable and accountable team, maintain operational discipline, and contribute directly to business profitability.
The role requires a hands-on leader who can identify operational gaps, establish effective systems, monitor performance through measurable indicators, and consistently translate business objectives into execution on the floor.
Pay: ₹50,000.00 - ₹60,000.00 per month
Work Location: In person
