Role OverviewThe Operations Manager will be responsible for building and managing the entire operating system of Green Feast across the QSR, central kitchen, delivery, subscriptions, procurement and farm-to-store supply chain.

This is a senior hands-on role for someone who can bring structure, accountability and scalability to a growing F&B; business.

The person should think beyond individual restaurant operations and be capable of building systems that allow Green Feast to grow from one outlet to multiple locations.

Key ResponsibilitiesEnd-to-End Operations

- Own operational performance across Green Feast's QSR and central kitchen.
- Create and maintain SOPs for all critical processes.
- Establish daily, weekly and monthly operational reporting.
- Identify operational bottlenecks and implement solutions.
- Build systems that improve consistency as the business scales.

Central Kitchen

- Oversee production planning and daily kitchen operations.
- Ensure recipes, portion sizes and SOPs are followed consistently.
- Coordinate production based on QSR, delivery and subscription requirements.
- Monitor food quality, yield and wastage.
- Maintain proper production and dispatch schedules.

QSR Operations

- Work closely with the F&B; Manager to ensure smooth outlet operations.
- Monitor store-level performance and operational KPIs.
- Ensure kitchen-to-outlet coordination is seamless.
- Conduct regular operational audits.
- Identify opportunities to improve speed,



efficiency and profitability.

Supply Chain & Procurement

- Coordinate procurement of ingredients, packaging and operational supplies.
- Build reliable vendor relationships.
- Negotiate pricing and payment terms where appropriate.
- Maintain minimum stock levels and reorder systems.
- Reduce procurement costs without compromising quality.

Farm-to-Table Coordination

- Coordinate with the hydroponic farming team regarding harvest planning and availability.
- Ensure productive movement of produce from farm to kitchen/outlet.
- Monitor quality, freshness and wastage.
- Improve utilisation of Green Feast-grown produce.

Cost & Profitability

- Monitor food cost, labour cost, wastage and operational expenses.
- Identify leakage and inefficiencies.
- Track outlet and kitchen-level profitability.
- Work with management to improve contribution margins.
- Build operational budgets and cost-control systems.

People & Leadership

- Manage and develop operations and kitchen teams.
- Set clear responsibilities and accountability.
- Build staff training systems.
- Monitor manpower requirements and productivity.
- Establish performance KPIs for different teams.

Quality & Food Safety

- Establish strict hygiene and food-safety protocols.
- Conduct regular operational and quality audits.
- Ensure consistency in taste, portioning and presentation.
- Maintain documentation and compliance standards.

📌 Food and Beverage Manager (Jaipur)
🏢 Green Feast
📍 Jaipur