Operation Head

ROLE OBJECTIVE

The Head of Operations is the single-point owner of end-to-end execution across central kitchen production, food machine operations, cold chain & logistics, quality & compliance, and cost control. The role ensures scalable, consistent, and profitable operations as the business grows from 10 to 1000+ machines, and online sale.

KEY RESPONSIBILITIES

1. Central Kitchen & Production Operations

- Own daily, weekly, and monthly production planning

- Align production with machine-wise demand forecasts

- Manage kitchen supervisors, food prep, and packaging teams

- Enforce FIFO / FEFO and batch traceability

- Reduce wastage, rejections, and rework

- Optimize manpower productivity

- Coordinate with Food R&D and Nutrition teams

2. Food Kiosk & Field Operations

- Own refill planning, routing, and scheduling

- Manage refill executives and service supervisors

- Ensure machine uptime above 98%

- Implement expiry-based stock rotation and discount logic

- Handle machine breakdowns, AMC, and preventive maintenance

- Maintain hygiene, branding, and customer experience at machines

3. Supply Chain, Procurement & Cold Chain

- Plan raw material procurement based on demand forecasts

- Manage vendor onboarding, SLAs, and negotiations

- Coordinate cold chain logistics and temperature compliance

- Maintain buffer stock without overstocking

- Work with sourcing and procurement teams

4. Quality, Hygiene & Compliance

- Own FSSAI licensing, audits, and documentation

- Implement HACCP, GMP, and hygiene SOPs

- Ensure accurate labeling (nutrition, allergens, expiry)

- Conduct internal audits and corrective actions

- Maintain audit-ready operations

5. SOPs, Process Excellence & Automation

- Create, document, and enforce SOPs across operations

- Standardize processes for multi-city scalability

- Work with tech team on inventory automation and dashboards

- Drive continuous improvement and efficiency initiatives

6. Cost Control & Unit Economics

- Own cost per bowl and cost per machine metrics

- Track and reduce wastage and spoilage

- Optimize logistics and manpower costs

- Support pricing and margin decisions

- Maintain operations-level P&L visibility

7. Team Leadership & Performance

- Hire, train, and manage operations teams

- Define KPIs for kitchen, field, and logistics teams

- Conduct regular performance reviews

- Build second-line leadership

- Enforce discipline, hygiene, and accountability