F&B Operation Manager

The Head of Operations/Operations Manager will be responsible for overseeing production, kitchen operations, supply chain, logistics, and retail operations. The ideal candidate should have a strong background in F&B operations, bakery production, and multi-location management.

Key Responsibilities

1. Kitchen & Production Operations

• Develop and implement Standard Operating Procedures (SOPs) to ensure consistency and efficiency in production.
• Oversee kitchen workflow, inventory management, and production planning.
• Ensure recipe standardisation, portion control, and quality control across all locations.
• Work closely with the Executive Chef & R&D Team to optimize production processes.
• Maintain food safety and hygiene standards (HACCP, FSSAI compliance).

2. Supply Chain & Procurement

• Optimize ingredient sourcing and procurement for cost efficiency and quality assurance.
• Monitor inventory, reduce wastage, and improve storage & logistics.
• Ensure a smooth supply chain for raw materials and finished products.

3. Retail & Customer Experience

• Oversee storefront operations, ensuring excellent customer service and sales performance.
• Implement training programs for store managers and staff to enhance operational efficiency.
• Monitor sales trends, customer feedback, and performance metrics for continuous improvement.

4. Expansion & Scalability

• Develop scalable operational models for expansion into new locations.
• Work with the leadership team to evaluate franchise and new store opportunities.
• Optimize cost structures and operational efficiency to improve profitability.

5. Team Leadership & Training

• Lead and mentor kitchen staff, store managers, and logistics teams.
• Conduct regular training sessions on SOPs, hygiene, and customer service.
• Foster a culture of efficiency, accountability, and innovation.

Key Requirements

· Experience: 4+ years in F&B operations, preferably in a bakery, patisserie, or multi-unit restaurant chain.

· Industry Knowledge: Strong understanding of kitchen production, supply chain, and retail bakery operations.

· Leadership: Proven ability to lead teams, train staff, and optimize operations.

· Process-Oriented: Experience in developing and implementing SOPs for food production and retail operations.

· Expansion Focused: Background in franchise operations or multi-location scaling is a plus.

· Tech-Savvy: Proficiency in using POS systems, inventory management tools, and data analytics.