Operations Manager

To ensure consistent implementation of SOPs, food quality, hygiene, safety, operational excellence, and cost control across all branches as per CCDD standards, while maintaining uniformity in quality, quantity, taste, appearance, freshness, hygiene, and customer satisfaction.

Key Responsibilities

1. SOP Implementation & Compliance

• Implement, monitor, and ensure strict adherence to Standard Operating Procedures (SOPs) across all branches as per CCDD standards.
• Ensure all approved formats and procedures are uniformly followed across all branches.
• Conduct regular audits to ensure SOP compliance and operational discipline.

2. Quality Control & Food Safety

• Monitor raw material quality at all branches.
• Ensure pre-preparation, preparation, and final output quality, consistency, freshness, and timeliness.
• Ensure correct portion size, quality, and presentation as per CCDD standards.
• Maintain uniformity in:
• Quality
• Quantity
• Taste
• Appearance (look)
• Aroma
• Freshness
• Minimize customer complaints related to food quality, quantity, taste, and service.

3. Kitchen Operations Monitoring

• Monitor kitchen operations including:
• Indian
• Chinese
• Tandoor
• Pantry
• Fulka
• Ensure all departments strictly follow approved recipes, procedures, and cooking methods.
• Monitor pickup and kitchen supervisor activities and performance.

4. Training & People Development

• Ensure key position holders are properly trained and certified as per SOPs.
• Conduct regular skill audits and arrange refresher training programs.
• Ensure training on kitchen equipment handling to minimize misuse and maintenance cost.
• Coordinate with HR to ensure well-trained and well-coordinated teams across branches.

5. Hygiene, Cleanliness & Safety

• Ensure cleanliness, hygiene, and food safety standards are maintained at all levels.
• Monitor:
• Kitchen hygiene
• Service areas
• Washing & wiping areas
• Staff rooms
• Stores
• Provide corrective action plans and improvement suggestions.

6. Cost Control & Waste Management

• Ensure achievement of food cost targets as per standard recipes.
• Monitor usage of approved formats and analyze data to minimize wastage.
• Control and report maintenance-related wastages.
• Ensure store hygiene, stock control, FIFO practices, and proper documentation.

7. Reporting & Documentation

• Ensure accurate maintenance of all approved formats and records.
• Verify monthly operational data accuracy before branch review meetings.
• Prepare and submit periodic reports on:
• Quality
• Hygiene
• Training
• Cost control
• Maintenance
• Compliance

8. Crisis Handling & Communication

• Handle unexpected operational crises, coordinate solutions, and immediately report to concerned directors.
• Send special alerts or advisories during festivals, peak seasons, or critical operational situations.