Company Description

Mapro Garden LLP manages Mapro’s iconic hospitality, experiential dining, and culinary park destinations across Western India (including Panchgani/Mahabaleshwar, Wai, and Lonavala). Emerging as a pioneer in food tourism, Mapro Garden is a high-volume hospitality concept where food, leisure, and family experiences converge. Famous for its artisanal wood-fired pizzas, iconic grilled sandwiches, signature fresh strawberry desserts, mocktail bars, and interactive retail shopping zones, Mapro Garden hosts millions of visitors annually.

Mapro

Garden LLP combines quick-casual restaurant operations, experiential food parks, live counter production, and high-footfall tourist management, upholding Mapro’s core principles of natural quality, taste, freshness, and hospitality excellence.

Role Description The General Manager – Operations (Restaurants & Food Parks) at Mapro Garden LLP is a full-time executive role responsible for leading end-to-end operations across all Mapro Garden hospitality units, casual dining hubs, live kitchens, and retail-dining integration points. Based out of Panchgani , this hybrid leadership role pairs on-site presence and operational oversight with flexible administrative support.

The primary responsibility is ensuring seamless service execution, exceptional customer experience, peak-volume crowd management, strict food safety, and optimized unit profitability. The GM – Operations will lead large cross-functional teams, streamline kitchen-to-table workflows, manage restaurant inventory and supply logistics, and drive guest satisfaction. Collaborating closely with senior leadership, this role will spearhead restaurant network expansions, kitchen innovations, menu rollouts, and operational excellence initiatives aligned with Mapro’s growth roadmap.

Key Responsibilities

1. Restaurant & Food Park Operations

- Oversee day-to-day front-of-house (FOH) and back-of-house (BOH) operations across Mapro Garden outlets, ensuring fast service, quality control, and guest satisfaction.
- Manage high-volume peak tourism traffic, holiday rushes, and festival events (e.g.,



Mapro Strawberry Festival) with robust crowd control and quick table turnover strategies.
- Maintain standardized service protocols, kitchen execution, presentation standards, and consistent flavor profiles across all menu offerings.

2. Supply Chain, Inventory & Kitchen Logistics

- Coordinate restaurant-level inventory management, perishable food procurement, fresh fruit sourcing, and cold-chain logistics to maintain ingredient freshness and zero-stockout levels.
- Implement food waste reduction programs, portion control measures, and yield optimizations to drive cost control without compromising quality.
- Liaise with Mapro’s central processing units and external vendors for timely ingredient replenishment across all garden outlets.

3. Quality Assurance, Food Safety & Compliance

- Enforce strict compliance with food safety guidelines, FSSAI regulations, hygiene norms, HACCP procedures, and audit standards across all kitchens and dining facilities.
- Ensure strict maintenance of kitchen equipment, wood-fired ovens, cold storages, dine-in facilities, and guest amenities to maintain a pristine, safe environment.

4. Financial Performance & P&L; Leadership

- Drive financial performance across outlets, monitoring Key Operational Metrics (KPIs) including Food Cost %, Labor Cost %, COGS, average ticket size, and overall unit P&L.;
- Formulate operational budgets, manage operating expenses, implement labor optimization plans, and maximize ROI across restaurant operations.

5. People Leadership & Culture

- Direct, mentor, and build a large hospitality team comprising Unit Managers, Head Chefs, floor supervisors, kitchen crews, and service staff.
- Drive employee training programs covering guest hospitality, cross-kitchen operations,



queue management, safety, and hygiene standards.
- Foster a positive, high-energy work culture built on teamwork, accountability, and customer-first values.

6. Strategic Expansion & Innovation

- Partner with executive leadership to plan and open new Mapro Garden locations, quick-service counters, or expanded dining spaces.
- Collaborate with culinary and R&D; teams to trial, launch, and scale menu items, continuous operational improvements, and service-tech integrations (e.g., POS, self-ordering kiosks, digital queueing).

Qualifications & Competencies
- Education: Bachelor’s or Master’s degree in Hotel Management, Hospitality Administration, Culinary Arts, Operations Management, Business Administration (MBA), or a related discipline.
- Experience: 10+ years of progressive leadership experience in hospitality/restaurant operations, with proven success in a Senior Operations Manager, Multi-Unit Manager, or General Manager role within high-volume QSRs, casual dining chains, or large food court/park destinations.
- Operational Expertise: Deep mastery of multi-unit restaurant operations, kitchen workflow design, guest experience management, and high-footfall queue optimization.
- Supply & Inventory Management: Proficiency in food supply chain, stock control, vendor handling, perishable goods logistics, and kitchen portion control.
- Food Safety Knowledge: Robust knowledge of food safety, local health regulations, and standards such as FSSAI, HACCP, ISO 22000, and workplace safety protocols.
- Data & POS Proficiency: Strong analytical capabilities using POS systems (e.g., Petpooja, Oracle MICROS), ERP software, inventory analytics, and data-driven decision-making tools.
- People Leadership: Outstanding leadership skills to coach, retain, and manage large, multi-tiered teams in high-pressure operational environments.
- Location & Work Model: Flexibility for a hybrid work model based in Panchgani/Mahabaleshwar , with regular physical presence at retail-dining gardens and willingness to travel across regional sites as needed.

📌 General Manager Operations (Panchgani)
🏢 Mapro Garden
📍 Panchgani