Restaurant Operations Manager

Role & responsibilities

• Manage day-to-day operations of all Franks outlets.
• Take ownership of sales targets, outlet profitability and cost control.
• Monitor daily/weekly/monthly outlet performance and prepare MIS reports.
• Control food cost, wastage, inventory and manpower costs.
• Ensure proper stock planning, purchasing and inventory management.
• Recruit, train, schedule and manage outlet teams.
• Ensure food quality, hygiene, SOP and brand standards are consistently maintained.
• Monitor customer feedback and resolve operational/customer issues quickly.
• Manage and improve performance on Swiggy, Zomato and other online delivery platforms.
• Coordinate local marketing, offers and promotional activities to increase sales.
• Conduct regular outlet visits and operational audits.
• Coordinate with vendors, suppliers, franchise/brand team and management.
• Identify operational gaps and implement corrective actions.
• Support the opening and stabilization of future Franks outlets.

Preferred candidate profile

The candidate will be responsible for driving sales, profitability, operational standards, team performance and customer experience across the outlets.

• Minimum 36 years of experience in QSR / Restaurant / Caf operations.
• Multi-outlet operations experience will be preferred.
• Strong understanding of P&L, food cost, inventory, manpower and sales management.
• Good team leadership and problem-solving skills.
• Comfortable working on the ground and taking complete ownership of operations.
• Good communication and basic reporting/Excel skills.
• Two-wheeler and willingness to travel between outlets preferred. Candidates with experience in brands such as QSR chains, cafs, cloud kitchens, burger/pizza/sandwich chains or other organised F&B brands will be preferred. Incentives: Performance-based incentives linked to sales, profitability and operational KPIs.