A Branch Operations Manager for a restaurant is responsible for ensuring smooth, profitable, and guest‑centric operations at the outlet. The role involves overseeing daily activities such as service delivery, kitchen performance, staff management, inventory control, and adherence to health, safety, and brand‑standard procedures.
The manager plans and monitors labour schedules, manages recruitment, training, and performance of kitchen and front‑of‑house staff, and fosters a positive, disciplined work culture. They track sales, costs, wastage, and margins, then adjust staffing, purchasing, pricing, or operational practices to maximize profitability while maintaining quality.
Customer experience is a key focus: the manager handles complaints, resolves issues promptly, and ensures consistent service standards across shifts. They also liaise with suppliers, maintain hygiene protocols, conduct audits, and coordinate with head office or regional teams to implement new processes, promotions, or brand initiatives.
An ideal candidate has several years of restaurant or hospitality management experience, strong leadership, problem‑solving, and basic financial skills, along with the ability to work under pressure in a fast‑paced environment. At the branch level, the manager acts as the on‑the‑ground leader who balances operational efficiency, team motivation, and guest satisfaction to drive the outlet’s success.
Job Type: Permanent
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
