We are looking for an experienced and commercially driven General Manager – Operations to lead the overall operations and business performance of our QSRs, restaurants, and dark kitchens.The role will have end-to-end responsibility for operational excellence, revenue growth, cost optimisation, customer experience, people leadership, and profitability across the business.The ideal candidate will be a strong hospitality operator with a proven track record of managing multi-unit operations and delivering sustainable revenue and EBITDA growth.Key Responsibilities1. Operations Leadership- Oversee end-to-end operations across QSRs, restaurants, and dark kitchens.- Ensure consistent execution of operational, service, food quality, and brand standards across all locations.- Drive operational efficiency, productivity, and scalability across the business.- Conduct regular outlet and kitchen reviews and ensure timely closure of operational gaps.- Establish and monitor key operational KPIs across locations.2. Financial Performance- Drive revenue, gross margin, EBITDA, and overall profitability targets.- Review outlet-wise financial performance and identify opportunities to improve revenue and margins.- Monitor and control food costs, labour costs, rent, utilities, wastage, inventory, and other operating expenses.- Develop annual budgets, forecasts, business plans, and monthly performance reviews.- Analyse variances against budget and implement corrective action plans.- Drive cost optimisation initiatives without compromising customer experience or product quality.- Work closely with Finance to ensure accurate financial reporting and performance tracking.3. Revenue & Business Growth- Develop strategies to drive same-store sales growth, outlet profitability, and overall revenue growth.- Identify opportunities to improve average order value, customer frequency, delivery sales, and outlet productivity.- Monitor sales performance across dine-in, takeaway, delivery, and online channels.- Work with Marketing and Brand teams on promotions, campaigns, new product launches,



and revenue-generating initiatives.- Identify opportunities for expansion and new business formats.4. QSR, Restaurant & Dark Kitchen Management- Ensure efficient kitchen operations, production planning, manpower deployment, order fulfilment, and service delivery.- Monitor food preparation time, delivery turnaround time, order accuracy, customer complaints, and online ratings.- Optimise dark kitchen capacity and delivery operations to maximise utilisation and profitability.- Ensure operational readiness for new outlets, kitchens, menus, and business initiatives.5. SOP, Quality & Compliance- Develop and implement robust SOPs across kitchen, service, hygiene, inventory, procurement, and outlet operations.- Ensure compliance with food safety, hygiene, health & safety, licensing, and statutory requirements.- Conduct regular operational and quality audits.- Drive consistency in food quality, portion control, presentation, service, and customer experience.6. People & Leadership- Lead and develop Restaurant Managers, Outlet Managers, Kitchen Managers, Chefs, and operations teams.- Build a strong performance-driven culture with clear accountability and KPIs.- Partner with HR on manpower planning, recruitment, training, performance management, and retention.- Develop succession plans and build a strong second line of operational leadership.7. Procurement, Inventory & Cost Control- Work closely with Procurement and Supply Chain teams to ensure availability of quality raw materials at optimal cost.- Monitor food cost, stock levels, wastage, pilferage, stock variance, and consumption.- Drive vendor performance, negotiation, and cost optimisation.- Ensure strong inventory controls across all outlets and kitchens.8.



Customer Experience & Brand Standards- Ensure a consistent and high-quality customer experience across all formats.- Monitor customer feedback, online ratings, complaints, and service quality.- Identify customer experience gaps and implement corrective measures.- Ensure operational execution of brand and marketing initiatives.9. Expansion & New Outlet Launches- Lead operational planning and execution for new restaurants, QSRs, and dark kitchens.- Assess operational feasibility and resource requirements for new locations.- Oversee manpower, training, equipment, vendors, inventory, SOPs, and launch readiness.- Build scalable processes to support business expansion.Key KPIs- Revenue & same-store sales growth- EBITDA and P&L; performance- Gross margin and contribution margin- Food cost %- Labour cost %- Outlet-level profitability- Cost optimisation and controllable expenses- Customer satisfaction and online ratings- Food wastage and inventory variance- Order fulfilment / service turnaround time- Employee productivity and retention- New outlet / dark kitchen launch performanceCandidate Profile- 10–15+ years of experience in Hospitality, QSR, Restaurant, Cloud Kitchen, or Food Service Operations.- Proven experience managing multi-unit / multi-format operations.- Strong experience in P&L; ownership and commercial management is essential.- Demonstrated ability to drive revenue growth, EBITDA, cost optimisation, and profitability.- Strong understanding of food cost, labour cost, inventory, procurement, and outlet economics.- Experience managing large teams across multiple locations.- Strong business acumen with excellent analytical and financial management skills.- Robust leadership, decision-making, negotiation, and problem-solving abilities.- Experience in scaling or launching new outlets / dark kitchens will be an advantage.- Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field. MBA / postgraduate qualification would be an advantage.

📌 General Manager Operations (Sangli)
🏢 Three Layer Hospitality
📍 Sangli