Cluster Manager – Operations (F&B)

Gappe; New Delhi; On-site; INR 609,336 - 729,864; Full time

Benefits offered by this job

Leadership from Day 1

Autonomy and ownership

Focus on hygiene and process

Job summary

A food service brand in New Delhi is seeking a Cluster Manager – Operations to lead the setup of their central kitchen and food cart network. The ideal candidate will have at least 3 years of experience in F&B operations and a strong understanding of hygiene standards. This role involves hands-on leadership, training staff, and ensuring operational consistency across locations. Competitive compensation and growth opportunities are available.

Qualifications

• Minimum 3 years of experience in F&B operations, QSR kitchens, or hospitality management.
• Proven experience in kitchen setup, SOP creation, and team training.
• Strong understanding of FSSAI norms and hygiene standards.

Responsibilities

• Set up and manage the central kitchen, oversee machinery installation.
• Create, document, and enforce SOPs for kitchen operations.
• Lead on-ground operations and supervise daily kitchen processes.
• Train and develop staff for hygiene and service discipline.

Skills

Operational expertise

Process thinking

People management

Keen understanding of FSSAI norms

Education

Degree/Diploma in Hotel Management, Culinary Arts, or Food Service Management

Job description

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We’re building India’s first scalable, process-driven gol gappe brand — clean, consistent, and rooted in street food culture. Our mission is to bring structure, hygiene, and daily control into one of India’s most loved yet unorganised food categories. By combining the flavour of the streets with the discipline of QSR systems, we’re setting out to build a brand that can scale — across Delhi NCR and beyond.

Overview

We’re looking for a Cluster Manager – Operations to lead the setup and day-to-day functioning of our central kitchen and food cart network.

This is a hands-on leadership role that requires a mix of operational expertise, process thinking, and people management. The ideal candidate has experience building new kitchens, creating SOPs from scratch, training on-ground teams, and ensuring seamless daily execution.

You’ll be on the ground — launching carts, optimising systems, and ensuring every Gappe unit runs with the same consistency and hygiene standards.

Key Responsibilities

• Set up and manage the central kitchen – Oversee machinery installation, workflow design, and hygiene protocol implementation.
• Create, document, and enforce SOPs – Establish detailed standard operating procedures for kitchen operations, procurement, dispatch, and on-ground service.
• Lead on-ground operations – Supervise daily kitchen processes (portioning, packaging, dispatch), and ensure carts operate efficiently and consistently.
• Train and develop staff – Build a structured training system for kitchen and cart staff to ensure hygiene, service, and process discipline.
• Oversee procurement, inventory, and logistics – Coordinate with the procurement lead to maintain stock accuracy and minimise waste.
• Drive performance metrics – Track key indicators like daily sales, wastage, downtime, and customer feedback, ensuring continual improvement.
• Build and lead teams for growth – Hire and mentor leads for procurement, QC, culinary, and training as the brand scales.
• Ensure compliance – Maintain strict adherence to FSSAI norms and other regulatory standards.
• Optimise and replicate – Use pilot learnings to build scalable playbooks for expansion across multiple markets and zones.

Requirements

• Minimum 3 years of experience in F&B operations, QSR kitchens, or hospitality management.
• Proven experience in kitchen setup, SOP creation, and team training.
• Strong understanding of FSSAI norms and hygiene standards.
• Prior leadership in an early-stage or scaling QSR environment preferred.
• Comfortable with on-ground execution and cross-functional coordination.
• Degree/Diploma in Hotel Management, Culinary Arts, or Food Service Management preferred.

What We Offer

• Leadership from Day 1 — Be a core part of the founding team and help shape systems that scale.
• Autonomy and ownership — Freedom to design processes, lead execution, and build your own team.
• A systems-first brand — Focused on hygiene, consistency, and process — not shortcuts.
• Compensation: Approx. ₹60,000/month (based on experience) + growth opportunities as the brand scales.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Food and Beverage Services