Head of Business Operations

KTR (Karnataka Tiffin Room); Mumbai; Presencial; INR 2.000.000 - 3.600.000; Jornada completa

Descripción de la vacante

KTR (Karnataka Tiffin Room) in Mumbai seeks a Head of Business Operations to oversee end-to-end restaurant operations, drive cost efficiency, and lead both front-of-house and back-of-house teams. This full-time, on-site role focuses on staffing, service standards, inventory optimization, and scalable growth while upholding safety and regulatory requirements.

The candidate will set operational KPIs, partner with founders on budgeting and expansion, and mentor teams to sustain guest experience and

Formación

• Oversee daily restaurant operations and streamline processes.
• Interpret performance data to drive decisions.
• Contribute to growth strategies and long-term roadmaps.
• Budget management and cost control experience.
• Hands-on leadership with multi-disciplinary teams.

Responsabilidades

• Oversee end-to-end restaurant operations across front- and back-of-house.
• Set and monitor operational KPIs, drive process improvements.
• Coordinate with kitchen leadership to maintain quality and consistency.
• Mentor operational teams and ensure compliance with safety and hygiene standards.

Conocimientos

Business Operations

Operations Management

Analytical Skills

Business Planning

Finance Skills

Leadership Experience

Communication

Food Safety Knowledge

Educación

Bachelor’s degree in Business/Operations/Hospitality

Descripción del empleo

Company Description

KTR (Karnataka Tiffin Room) is dedicated to bringing the authentic tiffin culture of Karnataka to a wider audience, celebrating iconic dishes such as benne dosa, idli, Mangalore buns, chow chow bath, and filter coffee. Inspired by the bustling darshinis of Bengaluru, coastal kitchens of Udupi, and heritage eateries of Mysuru, KTR honors the recipes, techniques, and warmth of Kannadiga culinary traditions. The brand focuses on traditional cooking methods, using freshly ground batters, quality ingredients, and time-honored preparation without shortcuts. Every plate served aims to be a tribute to the cooks and communities that have shaped Karnataka’s rich tiffin legacy. KTR offers a work environment that values authenticity, consistency, and guest experience.

Role Description

The Head of Business Operations will oversee end-to-end restaurant operations, ensuring smooth day-to-day functioning across front-of-house and back-of-house activities. This full-time, on-site role is based in Mumbai and includes managing staffing levels, supervising service standards, optimizing inventory and supply chain processes, and coordinating with kitchen leadership to maintain quality and consistency. The role involves setting operational KPIs, monitoring performance data, implementing process improvements, and driving cost efficiency without compromising guest experience. The Head of Business Operations will collaborate with the founders and leadership team on business planning, budgeting, and expansion initiatives, while ensuring compliance with safety, hygiene, and regulatory requirements. This position also requires mentoring operational teams, fostering a culture of accountability, and building systems that support scalable growth.

Qualifications

• Strong Business Operations and Operations Management skills to oversee daily restaurant activities and streamline processes.
• Robust Analytical Skills to interpret performance data, identify trends, and support data-driven decision-making.
• Experience in Business Planning to contribute to growth strategies, capacity planning, and long-term operational roadmaps.
• Solid Finance skills to manage budgets, monitor costs, and support profitability and margin improvement.
• Prior leadership experience in hospitality, restaurant, or food & beverage operations, with a track record of managing multi-disciplinary teams.
• Excellent communication, stakeholder management, and problem-solving abilities, with a hands-on approach to operational challenges.
• Knowledge of food safety, hygiene standards, and local regulatory requirements relevant to restaurant operations.
• Bachelor’s degree in Business, Operations Management, Hospitality Management, or a related field; an advanced degree or professional certification is an advantage.