Operations Manager (Restaurant)

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