About the Role

We are looking for an experienced Restaurant Operations Manager to oversee the day-to-day operations of multiple Cafe Gujjubhai outlets.

The candidate will be responsible for sales, profitability, manpower, customer experience, food quality, inventory, wastage control, hygiene, discipline and implementation of SOPs across outlets.

The role requires a hands-on operations skilled who can work closely with outlet managers and teams, identify operational gaps and drive measurable improvements.

Key Roles & Responsibilities1. Multi-Outlet Operations

- Manage and monitor day-to-day operations across multiple Cafe Gujjubhai outlets.
- Ensure all outlets operate as per company SOPs, service standards and operational guidelines.
- Conduct regular outlet visits and operational audits.
- Monitor opening, closing, shift handovers and daily operational activities.
- Identify operational bottlenecks and implement corrective actions.
- Ensure consistent customer experience across all locations.

1. Sales & Revenue Management

- Monitor daily, weekly and monthly sales performance of each outlet.
- Analyse sales trends, peak hours, menu performance and customer footfall.
- Develop and execute strategies to improve outlet sales and average order value.
- Work with the marketing team on outlet-level promotions and campaigns.
- Set outlet-wise sales targets and track achievement.
- Identify underperforming outlets and prepare action plans for improvement.

1. Staff & Manpower Management

- Manage outlet managers, supervisors, kitchen teams, service staff and support staff.
- Ensure adequate manpower deployment across shifts.
- Monitor attendance, punctuality, grooming and employee discipline.
- Conduct regular team meetings and performance reviews.
- Identify manpower requirements and coordinate with HR for recruitment.
- Ensure proper training and onboarding of new employees.
- Build accountability among outlet managers and supervisors.

1. Food Quality & Customer Experience

- Ensure consistent food quality, taste, presentation and portion control.
- Monitor adherence to approved recipes and preparation standards.
- Conduct regular checks on kitchen hygiene and food safety.
- Monitor customer complaints and ensure timely resolution.
- Analyse customer feedback and identify recurring issues.




- Ensure service standards are maintained during peak hours.

1. Inventory & Wastage Control

- Monitor food, packaging, consumables and other inventory across outlets.
- Ensure proper stock receiving, storage and issuing procedures.
- Monitor daily consumption and variance.
- Implement measures to control food wastage and pilferage.
- Coordinate with central kitchen / production and procurement teams.
- Ensure FIFO/FEFO practices wherever applicable.
- Conduct and monitor periodic stock audits.

1. Cost & Profitability Management

- Monitor food cost, labour cost, wastage and controllable operating expenses.
- Identify areas for cost optimisation without compromising quality.
- Analyse outlet-wise P&L; and key operating metrics.
- Work towards improving outlet profitability.
- Monitor unnecessary expenses and operational leakages.
- Support management in preparing outlet budgets and forecasts.

1. SOP & Process Implementation

- Implement and monitor restaurant SOPs across all outlets.
- Ensure compliance with operational checklists.
- Develop corrective action plans for recurring operational issues.
- Conduct periodic SOP training for outlet teams.
- Ensure proper documentation of operational processes.
- Continuously identify opportunities to improve efficiency and productivity.

1. Hygiene, Safety & Compliance

- Ensure high standards of cleanliness and hygiene across outlets.
- Monitor kitchen, dining area, storage and washroom hygiene.
- Ensure compliance with food safety and applicable statutory requirements.
- Conduct regular hygiene and safety inspections.
- Ensure proper pest control, waste disposal and sanitation practices.
- Escalate critical compliance or safety issues to management immediately.

1. Vendor & Service Provider Coordination

- Coordinate with vendors, suppliers and service providers.
- Monitor timely delivery of supplies and operational requirements.




- Ensure vendor quality and service standards are maintained.
- Escalate supply or quality issues and coordinate their resolution.

1. MIS & Management Reporting

- Prepare and review daily, weekly and monthly operational reports.
- Track key metrics such as:
- Sales
- Footfall
- Average Order Value
- Food Cost
- Labour Cost
- Wastage
- Customer Complaints
- Inventory Variance
- Outlet Profitability
- Present operational insights and improvement plans to senior management.
- Maintain outlet-wise performance dashboards.

Key Performance Indicators (KPIs)
- Outlet-wise sales growth
- Outlet profitability
- Food cost and wastage percentage
- Labour cost optimisation
- Customer satisfaction and complaint resolution
- SOP compliance
- Inventory accuracy and stock variance
- Staff productivity and retention
- Hygiene and food safety compliance
- Reduction in operational leakages
- Successful execution of new outlet launches

Required Skills & Competencies
- Strong experience in restaurant / QSR / café operations.
- Proven experience managing multiple outlets.
- Solid understanding of restaurant P&L; and unit economics.
- Excellent people-management and leadership skills.
- Strong knowledge of inventory and wastage control.
- Ability to analyse sales and operational data.
- Strong problem-solving and decision-making abilities.
- Excellent communication and coordination skills.
- Hands-on approach with willingness to visit and manage outlets regularly.
- Solid understanding of food quality, hygiene and customer service.
- Good working knowledge of POS and restaurant management systems.
- Proficiency in MS Excel / Google Sheets is preferred.

Educational Qualification
- Bachelor's degree in Hotel Management, Hospitality Management, Business Administration or a related field.
- Candidates with relevant restaurant operations experience may also be considered.

Preferred Experience Candidates from established QSR, café, restaurant and food-service brands will be preferred.

Experience with brands such as Haldiram's, Bikanervala, India Sweet House, Chai Point, Wow! Momo, Barbeque Nation, MTR, or similar organised F&B; chains will be an advantage.

Pay: ₹15,354.91 - ₹30,000.00 per month

Work Location: In person

📌 Restaurant Operation Manager (Sarjapura)
🏢 Cafe Gujjubhai
📍 Sarjapura