Role Overview The Operations Supervisor will be responsible for managing end-to-end backend operations across the restaurant, central kitchen, and food truck dispatch system. This role ensures smooth stock flow, consistent food quality, accurate records, and efficient manpower management.

Key Responsibilities

1. Stock & Inventory Management

· Monitor and maintain raw material inventory for central kitchen and restaurant · Ensure FIFO (First In First Out) practices for freshness and wastage control

· Track daily stock usage and generate consumption reports

· Coordinate with kitchen team for daily production planning

· Conduct weekly and monthly stock audits

1. Central Kitchen Coordination

· Oversee food preparation planning as per food truck and outlet requirements · Ensure uniformity of taste and quality across all batches (important for our USP)

· Monitor hygiene and food safety standards

· Plan batch production & dispatch schedules

1. Food Truck Loading & Dispatch

· Supervise packing, loading, and dispatch of food items to food trucks · Ensure correct quantity and item allocation

· Maintain dispatch logs and timing coordination

· Reduce wastage, shortages, or overloading issues

1. Purchase & Vendor Management

· Manage purchase planning based on stock levels · Coordinate with vendors for timely procurement





· Maintain purchase records and ensure cost control

· Compare vendor pricing and maintain quality standards

1. Sales & Record Keeping

· Maintain daily sales records from restaurant and food trucks · Track profitability, wastage, and variance reports

· Handle basic bookkeeping and reporting

· Ensure proper billing and reconciliation

1. Labour & Team Management

· Supervise kitchen staff, helpers, and loaders · Manage staff scheduling and shift planning

· Ensure discipline, hygiene, and productivity

· Train staff on SOPs and operational standards

1. Operations & Process Control

· Ensure smooth coordination between: · Central Kitchen

· Restaurant

· Food Trucks

· Implement and monitor Standard Operating Procedures (SOPs)

· Identify inefficiencies and improve processes

Key Skills Required

· Inventory & Stock Management

· Food Operations Handling

· Basic Accounting & Record Keeping

· Team Handling & Leadership

· Time Management & Multitasking

· Knowledge of Food Safety & Hygiene

Eligibility Criteria

Experience: 1–3 years in Restaurant / Cloud Kitchen / Food Operations

Education: Graduation/ Hotel Management

Languages: Kannada & Hindi (Mandatory)

Pay: ₹20,000.00 - ₹35,000.00 per month

Perks

- Commuter assistance
- Health insurance

Work Location: In person

📌 Operation Executive (Mysuru)
🏢 Kolkatta Tiffanys(Gaddi Mein
📍 Mysuru