Area Operation Manager - Restaurant Operations

We are looking for a dynamic and results-driven Area Operations Manager to lead the performance and growth of multiple restaurant outlets within a designated territory. The ideal candidate will ensure operational excellence, drive profitability, maintain brand standards, and deliver exceptional guest experiences across all units

Key Responsibilities - Operational Excellence

• Oversee daily operations of all restaurants in the assigned area, ensuring smooth functioning and adherence to brand standards.

• Conduct regular audits on service quality, hygiene, safety, and compliance (FSSAI, fire, etc.).

• Monitor key operational metrics — sales, costs, customer satisfaction, and staff performance. People Management

• Lead, train, and motivate restaurant managers and their teams to achieve operational targets.

• Ensure optimal staffing levels, workforce scheduling, and compliance with labor standards.

• Identify and develop high-potential team members for future leadership roles. Financial Performance

• Drive growth and profitability across outlets by optimizing costs and improving efficiency.

• Analyze P&L statements and develop action plans to meet revenue and margin goals.

• Monitor inventory, wastage, and food cost control in coordination with the central supply and kitchen teams. Customer Experience

• Champion a culture of exceptional service and guest satisfaction.

• Address escalations and implement initiatives to improve Net Promoter Score (NPS) and feedback ratings.

• Ensure consistent product quality and service delivery across all outlets. Business Planning & Execution

• Execute marketing, promotional, and operational initiatives across all assigned stores.

• Support new store launches — from pre-opening readiness to post-launch stabilization.

• Collaborate with support functions (HR, Supply Chain, Marketing, Finance) for smooth operations.

Key Skills & Competencies

• Strong leadership and team management abilities.

• Excellent communication, problem-solving, and analytical skills.

• Hands-on knowledge of restaurant operations, P&L management, and compliance.

• Ability to multitask and manage operations across multiple locations.

• Customer-centric mindset with a focus on operational discipline and efficiency.

Qualification

• Bachelor’s degree in Hotel Management, Business Administration, or related field.

• 4-6 years of experience in restaurant or QSR operations, with at least 2+ years in a multi-unit management role.

• Experience in leading high-volume or fast-paced F&B outlets preferred.

• Proficiency in MS Excel, POS systems, and basic data analysis.