Director Group Restaurant Operations

A Restaurant Operations Manager is a leadership role responsible for overseeing all aspects of a restaurant's daily operations to ensure smooth service, high-quality customer experiences, and profitability. This position typically balances front-of-house (FOH) and back-of-house (BOH) management, staff leadership, financial analysis, and strategic planning. Core Duties and ResponsibilitiesKey responsibilities are diverse and impact nearly every aspect of the business:

• Operations Management: Oversee the daily flow of the restaurant, ensuring seamless coordination between the kitchen and dining room staff.
• Staff Management: This includes recruiting, hiring, and training new team members, as well as creating work schedules, supervising performance, resolving conflicts, and fostering a positive and inclusive work culture.
• Customer Service: Maintain high standards of food quality and service, address customer complaints efficiently and accurately, and use feedback to improve the overall dining experience.
• Financial Management: Monitor financial performance, including sales, labor costs, and inventory to manage operational costs and optimize profitability. This also involves budgeting, payroll management, and preparing financial reports.
• Inventory and Supply Chain Management: Oversee procurement and stock levels for food ingredients, supplies, and equipment, while building strong relationships with suppliers and minimizing waste.
• Health and Safety Compliance: Ensure strict compliance with all relevant health, safety, and sanitation regulations and procedures to provide a safe environment for both customers and staff.
• Menu Development: Collaborate with culinary teams on menu planning, engineering, and pricing strategies to maximize profitability and appeal to customer preferences.
• Technology Implementation: Stay abreast of and implement new technologies (e.g., POS systems, inventory management software) to streamline processes and enhance efficiency.

Essential Skills and QualificationsA successful Restaurant Operations Manager needs a blend of hard and soft skills:

• Experience: Proven work experience (typically 3-5+ years, depending on the role's seniority) in restaurant management or a similar role is a common requirement.
• Leadership: Strong leadership, motivational, and people skills to inspire and develop a high-performing team.
• Communication: Exceptional interpersonal and communication skills for effective interaction with staff, suppliers, and customers.
• Problem-Solving: A proactive, solution-oriented mindset and the ability to work well under pressure in a fast-paced environment.
• Analytical Skills: The ability to analyze financial data, interpret reports, and make data-driven decisions to drive operational improvements and profitability.
• Education/Certifications: A high school diploma or GED is required, while a degree in hospitality or business administration is often preferred. Food safety certification is usually mandatory.

The role involves managing and overseeing multi-unit operations as Director of Operations.

Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹50,000.00 per month

Benefits:

• Cell phone reimbursement
• Flexible schedule
• Paid sick time
• Paid time off
• Provident Fund

Ability to commute/relocate:

• Kadavanthara, Kochi, Kerala: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

• What describes you as a person - Handworker or Smart Contributor

Education:

• Bachelor's (Required)

Experience:

• Restaurant management: 2 years (Required)

Language:

• Hindi (Required)
• English (Required)
• Malayalam (Required)
• Kannada (Preferred)

License/Certification:

• Driving Licence (Required)

Location:

• Kadavanthara, Kochi, Kerala (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Willingness to travel:

• 25% (Required)

Work Location: In person