Operation Head

Please Apply only if you have an experience from the Hospitality Field.

F&B OPERATIONS HEAD

Restaurant Operations | QSR | Multi-City ExpansionLocation: Mumbai Base | PAN India Travel

Position: Head – F&B Operations & Expansion

Experience: 8+ years preferred in Restaurant / QSR / Food Retail Operations

Salary: Competitive, based on experience and capability

About the RoleWe are looking for an experienced F&B Operations Head who can take complete ownership of restaurant operations and help us build and expand our brand across different cities in India.

This is not a routine Restaurant Manager role.

We are looking for someone who understands QSR operations, food outlets, restaurant systems, staffing, cost control, SOPs and multi-unit operations and has the ability to build a strong operational team as the brand expands.

The ideal candidate should be able to run the current operations independently while simultaneously creating systems for future outlets and cities.

• Key Responsibilities1. Complete Operations ManagementTake overall responsibility for day-to-day operations of all outlets.
• Ensure smooth functioning of kitchen, service, bar, billing and front-of-house operations.
• Monitor sales, food cost, labour cost, wastage and operational efficiency.
• Ensure all outlets follow company SOPs and operating standards.
• Identify operational problems and implement practical solutions.
• Conduct regular outlet audits and performance reviews.
• 2. QSR & Restaurant OperationsStrong understanding of QSR, food outlet and restaurant operations.
• Improve speed of service, customer experience and operational efficiency.
• Standardize recipes, portion control, preparation and service procedures.
• Control food wastage, pilferage and unnecessary operational expenses.
• Work closely with the kitchen team to maintain consistency and quality.
• 3. Team Building & HiringBuild and manage a strong restaurant operations team.
• Hiring capable restaurant staff should come naturally to the candidate.
• Recruit Restaurant Managers, Supervisors, Captains, Chefs, Stewards, Kitchen Staff and other operational employees.
• Develop a reliable hiring pipeline for new cities.
• Train and develop managers so that outlets can operate without constant owner intervention.
• Create accountability and performance-based systems for the team.
• 4. Expansion Across CitiesSupport the company in expanding operations into new cities across India.
• Develop the operational structure required before launching a new outlet.
• Help evaluate manpower availability, vendors, logistics and operational feasibility in new cities.
• Build launch checklists and opening systems for new outlets.
• Train the initial team and ensure smooth operational handover.
• Travel to new locations whenever required for launches, audits and training.
• 5. SOP & Systems DevelopmentDevelop and continuously improve operational SOPs.
• Create systems that can be replicated across multiple outlets.
• Standardize:
• Opening & closing procedures
• Kitchen operations
• Service standards
• Inventory management
• Procurement
• Wastage control
• Staff attendance & productivity
• Hygiene & food safety
• Customer complaint handling
• Cash and billing controls
• Ensure systems are actually implemented at outlet level.
• 6. Business PerformanceWork closely with the management to improve outlet profitability.
• Analyse outlet-level performance and identify areas for improvement.
• Improve sales productivity and labour efficiency.
• Control operational costs without compromising customer experience.
• Set KPIs for Outlet Managers and operational teams.

Candidate ProfileWe are looking for someone who is:

• Highly experienced in F&B / Restaurant / QSR operations.
• Strong in multi-unit restaurant management.
• Capable of independently managing restaurant operations.
• A strong team builder and people manager.
• Extremely good at hiring and identifying the right operational talent.
• Comfortable travelling to different cities for expansion.
• Strong in SOP implementation and operational discipline.
• Commercially aware and understands restaurant profitability.
• Hands-on rather than purely administrative.
• A problem solver who can take ownership and make decisions.
• Comfortable working in a growing and entrepreneurial organization.

Preferred BackgroundCandidates from the following backgrounds will be preferred:

• QSR Chains
• Restaurant Chains
• Food & Beverage Groups
• Hotel / Hospitality Groups
• Food Retail / Food Court Operations
• Multi-Outlet Restaurant Operations
• Franchise Restaurant Operations