We are looking for a high-performing Operations Manager to lead and scale our restaurant operations. You will be responsible for end-to-end operational execution, ensuring peak front-of-house (FOH) service standards, back-of-house (BOH) efficiency, kitchen inventory management, food cost control, and team leadership.

The ideal candidate brings a proven track record in high-volume dining, exceptional people management skills, and a deep understanding of standard operating procedures (SOPs), hygiene regulations, and customer experience excellence.

Key Responsibilities

1. Daily Operations & Guest Experience

- Direct daily FOH and BOH operations to ensure seamless dining workflows and high service benchmarks.
- Maintain a high level of customer satisfaction by addressing guest feedback, resolving service delays, and maintaining a welcoming ambience.
- Ensure strict compliance with health, safety, food hygiene, and sanitation standards across kitchen and dining areas.

2. Financial Performance & Cost Control

- Oversee P&L; metrics, labor costs, and operational overheads to maximize profitability.
- Manage stock control, inventory audits, wastage reduction, and vendor/supplier relationships for ingredients and operational supplies.
- Analyze sales data and daily cover counts to optimize staffing schedules and operational efficiency.

3. Team Leadership & HR Coordination

- Lead, train,



and mentor floor managers, kitchen supervisors, and service staff.
- Collaborate with HR to drive recruitment, onboarding, staff retention, performance appraisals, and training programs.
- Foster a positive, structured work workplace with zero-tolerance for safety or operational lapses.

4. Process & Compliance Management

- Enforce adherence to Standard Operating Procedures (SOPs) for opening/closing, food safety, cash handling, and point-of-sale (POS) systems.
- Ensure compliance with local food safety regulations (FSSAI), municipal licenses, and labor standards.

Qualifications & Requirements

- Education: Bachelor’s degree or Diploma in Hotel Management, Hospitality Administration, or Business Administration.
- Experience: 4–7 years of overall hospitality experience, with at least 2–3 years in an operational management role within a fine-dining, casual dining, or QSR chain.
- Skills:
- Strong expertise in POS software, inventory management systems, and MS Excel.
- Deep understanding of food cost control, kitchen workflow, and floor management.
- Exceptional communication, conflict resolution, and leadership skills.
- Fluency in English and Hindi.

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits

- Paid time off

Work Location: In person

📌 Operations Manager (Andheri West)
🏢 Delhise Restaurant
📍 Andheri West