Role & responsibilities

Job Summary The Operations Manager is responsible for planning, coordinating, and executing the complete setup of kitchen operations. This includes facility planning, equipment procurement and installation, vendor coordination, compliance management, SOP implementation, manpower planning, and operational readiness before launch. The role ensures that the kitchen is established efficiently, within budget, and in compliance with food safety and quality standards.

Responsibilities

- Lead end-to-end kitchen setup projects.
- Coordinate with architects, consultants, contractors, and vendors.
- Develop kitchen layout and workflow plans.
- Ensure project completion within timelines and budget.
- Identify and procure kitchen equipment.
- Supervise installation and commissioning of equipment.
- Ensure utilities such as gas, electricity, water, ventilation, and drainage are operational.
- Establish preventive maintenance schedules.
- Develop kitchen SOPs and operational manuals.
- Implement production workflows and process controls.
- Define quality, hygiene, and food safety standards.
- Establish inventory management systems.
- Recruit kitchen staff, supervisors, and support personnel.
- Develop manpower schedules and productivity plans.
- Monitor staff performance and compliance.
- Identify and negotiate with suppliers.
- Establish procurement processes.




- Monitor inventory levels and stock movement.
- Ensure timely availability of raw materials and supplies.
- Ensure compliance with FSSAI, local municipal, fire, and health regulations.
- Implement HACCP, GMP, and food safety procedures.
- Conduct regular audits and corrective actions.
- Maintain statutory records and licenses
- Prepare setup and operational budgets.
- Monitor capital expenditure and operating costs.
- Implement waste reduction initiatives.
- Improve kitchen efficiency and profitability.
- Conduct trial runs and operational testing.
- Ensure kitchen readiness before opening.
- Resolve operational issues during launch phase.
- Support smooth transition to day-to-day operations.

Required Qualifications

- Bachelor's Degree in Hotel Management, Hospitality Management, Food Technology, Operations Management, or related field.
- Food Safety/FSSAI certification preferred.
- Project Management certification is an advantage.

Experience

- 10 - 20 years of experience in kitchen operations, food manufacturing, restaurant management, or cloud kitchen operations.
- Minimum 3 years in a supervisory or managerial role.
- Experience in setting up kitchens or food production facilities preferred.

Reporting To: Director of Operations / General Manager Location: In office (Kitchen/Production Facility)

Department: Operations

📌 Operations Manager (Hyderabad)
🏢 Hare Krishna Movement Charitable Foundation
📍 Hyderabad