Position: Operations Manager – Restaurant / QSRExperience: 5–10+ years in restaurant / QSR operations

Location: Mumbai

Key Requirements:

- Must have a Chef / Kitchen background and hands-on understanding of restaurant kitchens.
- Solid knowledge of food cost, recipe costing, food consumption, wastage and inventory control.
- Should be able to identify and control food leakage, over-portioning and unnecessary consumption.
- Experience in managing kitchen and service staff, including manpower planning, attendance, discipline and productivity.
- Should understand restaurant P&L; and operational numbers.
- Experience with stock taking, GRN, inventory and vendor management.
- Should be capable of setting and monitoring SOPs for kitchen and restaurant operations.
- Experience handling Zomato, Swiggy and delivery operations would be an advantage.
- Should have experience managing multiple departments and restaurant teams.
- Must be able to speak and understand English confidently, as the role involves reporting and communication with management.
- Should be comfortable working with Excel / Google Sheets for daily operational reporting.
- Must be hands-on, not only an office-based manager.
- Main ResponsibilitiesFood Cost & Consumption – Major ResponsibilityDaily food consumption monitoring.




- Recipe and portion control.
- Food cost calculation.
- Wastage monitoring.
- Identify abnormal consumption.
- Compare theoretical vs actual consumption.
- Control kitchen leakage and pilferage.
- Ensure proper stock rotation and storage.
- Kitchen ManagementManage Chefs, Commis, Helpers and Utility staff.
- Ensure food quality and consistency.
- Maintain kitchen hygiene.
- Monitor preparation and production.
- Ensure recipes and portion sizes are followed.
- Staff ManagementDefine responsibilities for every employee.
- Manage attendance, shifts and manpower.
- Monitor staff performance.
- Handle discipline and staff-related issues.
- Train and develop the team.
- Restaurant OperationsEnsure smooth day-to-day functioning.
- Monitor service quality.
- Monitor customer complaints and reviews.
- Ensure SOPs are followed.
- Coordinate between kitchen, service, store and management.
- Cost ControlFood cost.
- Labour cost.
- Wastage.
- Inventory.
- Purchase consumption.
- Vendor pricing and control.
- ReportingDaily operational report.
- Food consumption report.
- Wastage report.
- Stock report.
- Staff report.
- Food cost report.
- Issues requiring management attention

📌 Head Chef (Mumbai)
🏢 White Horse Multichain
📍 Mumbai