About Shresta Hospitality

Shresta Hospitality is a fast-growing food and catering company based in Hyderabad, operating a central production kitchen and multiple retail food pickup points across the city. We cater to events of all sizes — from intimate gatherings to large-scale corporate and social events — and are known for consistent quality, timely execution, and authentic flavours.

We are at an exciting growth stage and are looking for a driven, hands-on leader to own our operations end-to-end, pursue new business opportunities, and help us scale to the next level.

Role Overview The Head of Operations is a senior, all-encompassing role that sits at the heart of Shresta Hospitality's growth. This person will be equally comfortable closing a catering deal, walking a kitchen floor, managing a live event, and reviewing daily P&L; numbers. This is not a desk job — it demands presence, accountability, and an owner's mindset.

The ideal candidate is someone who thrives in the F&B; environment, understands the pace of catering operations, and can seamlessly switch between business development and on-ground execution. You will directly contribute to the company's revenue targets and operational excellence.

Key Responsibilities

1. Business Development & Lead Management

- Actively identify, pursue, and convert catering leads — corporate events, weddings, social gatherings, bulk tiffin contracts, and institutional tie-ups.
- Build and maintain a solid pipeline of prospective clients across Hyderabad.
- Conduct client meetings, site visits, and tastings; prepare and present customised event proposals and quotations.
- Follow up on leads with urgency and professionalism; own conversion targets and report pipeline status to the Founder weekly.
- Develop and sustain relationships with event planners, venue managers, corporate HR teams, and bulk order clients.
- Identify new revenue channels — cloud kitchen aggregators, festive packages, subscription meal plans — and propose actionable plans.

2. Operations Management — Kitchen & Pickup Points

- Oversee the daily running of the central kitchen and all pickup point locations — ensuring smooth, on-time, and high-quality output every single day.
- Implement and enforce SOPs for kitchen workflow, hygiene, storage, and staff conduct.
- Coordinate with the Head Chef on production planning aligned to orders and events.
- Monitor daily stock consumption, ensure accurate kitchen requisition processes, and flag wastage or cost overruns.
- Supervise pickup point staff — monitor sales,



attendance, customer service standards, and daily sales reporting.
- Manage the dispatch and logistics of all catering deliveries and event setups.
- Conduct regular audits of kitchen cleanliness, food safety compliance, and equipment upkeep.

3. Event Execution & On-Ground Leadership

- Take complete ownership of end-to-end event execution — from pre-event planning and briefing to live event supervision and post-event review.
- Be physically present at all major events; coordinate kitchen team, service staff, and logistics on the day.
- Prepare event-specific staffing plans, production timelines, equipment checklists, and dispatch schedules.
- Handle real-time problem-solving during events with calm and speed — ensuring client satisfaction at all times.
- Debrief with the team after each event to document lessons learned and improve future execution.

4. Financial Accountability & Reporting

- Drive the company towards and beyond the daily kitchen sales target of Rs. 2 Lakhs per day.
- Review daily sales reports from all pickup points and event billing; escalate shortfalls with a recovery plan.
- Monitor daily cash flow — ensure vendor payments, petty cash, and daily expense utilisation are within policy.
- Work with the accountant to prepare and review the monthly P&L; identify cost-saving opportunities without compromising quality.
- Maintain strict adherence to the company's financial policies — no unauthorised use of funds, timely vendor payments, and accurate record-keeping.

5. Team Leadership & HR Support

- Lead, motivate, and manage the kitchen team, pickup point staff, and event support staff on a daily basis.
- Prepare weekly rosters and ensure adequate staffing for all operations and events.
- Conduct regular team briefings, performance conversations, and on-the-job training.
- Identify skill gaps in the team and propose training or recruitment needs to the Founder.
- Uphold a culture of discipline, hygiene, punctuality, and pride in work across all staff.

Qualifications & Requirements

Educational Background

- Bachelor's degree in Hotel Management, Business Administration, or a related field preferred.




- Diploma in Food & Beverage Operations or Catering Management is a plus.
- MBA or equivalent business qualification is an added advantage — but not mandatory if experience is strong.

Experience

- Minimum 3 years of progressive experience in operations management, preferably in the food & beverage, catering, hospitality, or restaurant industry.
- Proven track record of managing catering events or food service operations from lead stage to execution.
- Experience in handling a team of 10 or more staff across multiple locations is desirable.
- Candidates with experience in cloud kitchens, QSR chains, banquet operations, or catering companies will be given solid preference.

Skills & Competencies

- Strong sales ability — confident in pitching, negotiating, and closing deals with clients.
- Excellent organisational skills — able to manage multiple events, locations, and tasks simultaneously.
- On-ground presence — willing and able to be physically present at events and the kitchen as required.
- Financial literacy — comfortable reading daily sales reports, cost sheets, and P&L; statements.
- Leadership and people management — firm but fair, with the ability to get the best out of a diverse team.
- Strong communication skills in Telugu and English; Hindi is a plus.
- Proficiency in WhatsApp Business, Google Sheets, and basic reporting tools. Familiarity with any POS or ERP is a bonus.
- Problem-solving mindset — stays calm under pressure and finds solutions quickly.

Personal Attributes

- Entrepreneurial spirit — treats the business as their own and is invested in its success.
- High energy, self-driven, and proactive — does not wait to be told what needs to be done.
- Willing to work flexible hours including weekends and holidays, as catering events demand.
- Honest, accountable, and transparent in all dealings — financial and otherwise.
- Passionate about food, hospitality, and delivering excellent customer experiences.

What We Offer

- Competitive salary commensurate with experience — to be discussed during interview.
- Performance-linked incentives tied to sales targets and business growth milestones.
- A key leadership role in a growing company — with genuine opportunity to shape strategy and culture.
- Direct working relationship with the Founder/Owner — fast decision-making, no corporate red tape.
- The satisfaction of building something meaningful in Hyderabad's vibrant food & hospitality space.

📌 Head of Operations (Hyderabad)
🏢 Secbad Consultants u0026 Partners
📍 Hyderabad