Restauarant Operation Manager

Hospitality Operations Manager

We currentyl have three outlets : One Base kitchen( Also Cloud Kitchen ) and Two Units in two Universities. The base Kitchen is in Gurgaon and the two outlets are in Gurgaon and Greater Noida. The manager will be responsible for all three outlets and must be from hospitality background. His role will require him to visit the outlets and will be responsible for the following :

Operations Management

• Oversee day-to-day restaurant functioning from opening to closing.

Staff Management

• Hire, train, and schedule chefs, servers, cleaners, and other staff.
• Monitor staff performance and ensure discipline and teamwork.
• Handle conflicts among staff and keep morale high.
• Create redundancy plans (so operations don’t stop if someone leaves suddenly).

Customer Service

• Maintain consistent service standards to encourage repeat customers.
• Sometimes interact directly with customers to get feedback.

Financial & Administrative Duties

• Track sales, costs, and profitability.
• Manage billing systems, POS machines, and cash flow.
• Control food cost and labor cost.
• Prepare reports for owners or higher management.

Marketing & Growth

• Work with owners or marketing teams on promotions, discounts, or new menu launches.
• Ensure good online ratings (Zomato, Swiggy, Google Reviews).
• Build relationships with vendors for better pricing and reliability.

Compliance & Safety

• Ensure compliance with fire safety, health codes, liquor licensing (if applicable).
• Maintain proper records for audits and inspections.
• Oversee maintenance of kitchen equipment and safety procedures.
• Ensure food quality, hygiene, and safety standards are maintained (including FSSAI and local regulations in India).
• Coordinate between kitchen and service staff to make sure orders are smooth and timely.
• Manage inventory: keep track of raw material levels, place orders, and prevent wastage.