Assistant Operations Manager

Byg Ventures; Bengaluru; On-site; INR 450,000 - 600,000; Full time

Job summary

Byg Ventures in Bengaluru is seeking an Assistant Operations Manager to support the Operations Manager in daily restaurant operations, ensuring exceptional guest experiences and adherence to hygiene and quality standards.

You will lead FOH/BOH teams, assist in staff scheduling, train employees, monitor sales and inventory, and coordinate with HR, Finance, and procurement to drive efficiency and profitability.

Qualifications

• Bachelor's degree in Hospitality Management or related field.
• 3–5 years in hospitality with supervisory experience.
• Strong leadership and communication skills.

Responsibilities

• Oversee daily outlet operations and ensure smooth opening/closing procedures.
• Lead FOH/BOH teams and supervise staff during shifts.
• Maintain hygiene, safety, and SOP compliance across the outlet.
• Monitor sales, costs, and inventory; support cost-control initiatives.
• Coordinate with HR, Finance, Procurement, Marketing and central kitchen.
• Prepare and deliver operational reports on a regular cadence.

Skills

Leadership

Team management

Communication

Guest service

Problem solving

Time management

Adaptability

Integrity

Education

Bachelor's degree in Hospitality Management or related field

Tools

POS systems

Microsoft Office

Job description

Job Summary

Assistant Operations Manager is responsible for supporting the Operations Manager in day-to-day management of restaurant operations. The role focuses on delivering exceptional guest experiences, ensuring operational efficiency, maintaining quality and hygiene standards, managing team performance, and achieving business objectives.

Position Details

• Title: Assistant Operations Manager
• Department: Operations
• Reports to: Operations Manager

Key Responsibilities

Operational Management

• Assist in overseeing the daily operations of the outlet.
• Ensure smooth execution of opening, shift, and closing procedures.
• Maintain company SOPs and operational standards.
• Monitor cleanliness, hygiene, and maintenance of the outlet.

Team Leadership

• Supervise Front of House (FOH) and Back of House (BOH) teams during shifts.
• Assist in preparing staff schedules and manpower planning.
• Conduct shift briefings and ensure effective communication among team members.
• Train, coach, and mentor employees to improve performance and service quality.
• Support employee engagement and maintain a positive work environment.

Guest Experience

• Ensure guests receive exceptional service at all times.
• Handle guest concerns and complaints promptly and professionally.
• Build strong customer relationships to encourage repeat business.

Sales & Financial Performance

• Support the achievement of sales and revenue targets.
• Monitor daily sales performance and operational reports.
• Control food and beverage costs, wastage, and labour costs.
• Assist in implementing promotional activities to increase sales.

Inventory Management

• Monitor stock levels and coordinate timely ordering of supplies.
• Conduct inventory counts and ensure proper stock control.
• Minimize wastage through effective inventory management.

Compliance & Safety

• Ensure compliance with food safety, hygiene, and health regulations.
• Maintain workplace safety standards and company policies.
• Support statutory compliance and internal audits.

Coordination

• Work closely with HR, Finance, Procurement, Marketing, Maintenance, and Central Kitchen teams.
• Assist in organizing outlet events, promotions, and special campaigns.
• Submit daily, weekly, and monthly operational reports.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• 3–5 years of experience in the hospitality industry, with at least 1 year in a supervisory or assistant managerial role.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Customer-focused mindset.
• Strong problem-solving and decision-making skills.
• Good analytical and organizational abilities.
• Knowledge of restaurant operations, inventory management, and cost control.
• Proficiency in Microsoft Office and POS systems.
• Ability to work in a fast-paced environment and manage multiple priorities.

Key Performance Indicators (KPIs)

• Guest Satisfaction Score
• Sales Growth
• Cost Control & Food Cost Management
• Staff Productivity
• Inventory Accuracy
• Compliance & Audit Scores
• Employee Retention
• Timely Resolution of Guest Complaints

Working Conditions

• Flexible working hours, including weekends and public holidays.
• Rotational shifts as per business requirements.
• Travel between outlets may be required.

Core Competencies

• Leadership
• Accountability
• Operational Excellence
• Team Collaboration
• Guest Centricity
• Time Management
• Adaptability
• Integrity