Job Description
The Branch Manager – Operations is responsible for the end-to-end operational performance, profitability, and customer experience of the assigned restaurant. This role ensures consistent execution of brand standards, operational SOPs, food safety compliance, and people management while driving revenue growth and cost efficiency.
The role requires a strong hands-on leader with in-depth knowledge of restaurant/QSR operations , financial discipline, and the ability to build and motivate high-performing teams while maintaining service excellence and compliance.
Key Responsibilities
1. Operational Management
Oversee day-to-day operations of the restaurant including dining, kitchen, and delivery
Ensure strict adherence to operational SOPs, brand standards, and service quality
Ensure compliance with food safety, hygiene, and statutory regulations (FSSAI or
equivalent)
Conduct daily operational checks, audits, and shift reviews
Identify operational gaps and implement corrective actions
2. Revenue & Profitability Management
Optimize food cost, labor cost, and operating expenses
Implement wastage reduction and productivity improvement initiatives
Drive revenue through upselling, promotions, and improved service efficiency
3. Team Leadership & People Management
Recruit, train, and manage restaurant staff across service, kitchen, and support functions
Ensure optimal manpower planning and staff deployment
Conduct regular performance reviews and coaching sessions
Build a high-performance, accountable, and customer-focused team culture
Ensure training and certification compliance for all team members
4. Customer Experience Management
Ensure a consistently high-quality guest experience
Monitor customer feedback, reviews, and complaint trends
Lead service recovery efforts and root-cause analysis




Implement initiatives to improve customer satisfaction and repeat visits
5. Strategic Planning & Business Improvement
Execute outlet-level operational strategies aligned with city and company goals
Identify opportunities for operational improvement and revenue growth
Support local marketing and promotional initiatives
Drive continuous improvement and standardization initiatives
6. Supply Chain & Inventory Management
Ensure uninterrupted supply of raw materials and consumables
Monitor inventory levels, stock accuracy, and ordering processes
Control pilferage, wastage, and expiry losses
Coordinate with vendors and central procurement teams as required
7. Data-Driven Performance Management
Prepare and submit daily, weekly, and monthly MIS reports
8. Compliance, Safety & Risk Management
Ensure compliance with labor laws, food safety regulations, and safety standards
Maintain all licenses, statutory documents, and audit records
Uphold hygiene, cleanliness, and workplace safety standards
Manage operational risks and handle emergency situations effectively
9. Cross-Functional Collaboration
Work closely with City Operations, HR, Finance, Marketing, and Central Operations teams
Provide inputs on menu execution, pricing feedback, and promotional effectiveness
Align outlet operations with overall brand and business strategy
Qualifications & Experience
Experience:
4–8 years of experience in restaurant/QSR/hospitality operations Minimum 2–3 years in a leadership or outlet-management role
Key Skills & Competencies
Restaurant & QSR Operations Management
Financial Acumen (P&L; Ownership)
Team Leadership & Staff Development
Customer Experience Excellence
Cost Control & Inventory Management
Problem Solving & Crisis Handling
Robust communication and interpersonal skills

📌 Branch Manager (Bengaluru)
🏢 Dinoxo
📍 Bengaluru