Head of Operation Manager

Zoho; Bengaluru Urban; On-site; INR 4,000,000 - 7,000,000; Full time

Benefits offered by this job

Competitive salary

Performance-based incentives

Career growth opportunities

Employee benefits

Job summary

Popo Global Private Limited, based in Bengaluru, seeks a seasoned Head of Operations to lead 43+ restaurant outlets. You will drive revenue growth, profitability, customer experience, and adherence to company standards across a fast-growing F&B network.

The role requires extensive leadership, a strong commercial mindset, and the ability to manage large teams and multiple locations with discipline and strategic thinking.

Qualifications

• Degree or Diploma in Hotel Management from a recognized institution.
• Minimum 10–12 years of experience in the restaurant / F&B industry with significant experience in multi-unit operations.
• Proven experience managing multiple restaurant outlets, preferably 43 outlets.

Responsibilities

• Oversee the overall operations of 43+ restaurants across Bengaluru and surrounding areas.
• Ensure consistent SOPs, standards, and service procedures across all outlets.
• Monitor performance through regular reviews, visits, audits, and reports; drive improvements.

Skills

Multi-unit operations

Leadership

P&L planning

Cost control

Travel readiness

Education

Degree or Diploma in Hotel Management

Job description

Bangalore North, India

Popo Global Private Limited is a Bengaluru-based, active hospitality company founded in 2017 by Abhijit Gupta and Nikhil Gupta. It operates popular restaurant brands including The Pizza Bakery, Paris Panini, and Smash Guys, focusing on premium fast-casual dining and cloud kitchens

Job Description

HEAD OF OPERATIONS –RESTAURANT OPERATIONS

Company: Popo Global Private Limited Department: Operations Job Location: Bangalore Industry: F&B / Restaurant Position: Head of Operations Reporting To: Vice President Number of Outlets: 43+ Employment Type: Full-Time

Job Purpose

We arelooking for an experienced and dynamic Head of Operations to lead andoversee the operations of 43+ restaurants . Therole will be responsible for driving operational excellence, revenue growth,profitability, customer experience, people performance, expansion, compliance, andconsistent implementation of company standards across all outlets.

The idealcandidate should have strong experience in multi-unit restaurant operations ,excellent leadership skills, commercial understanding, and the ability tomanage large teams and multiple locations simultaneously.

Key Responsibilities

1. Multi-Outlet Operations

• Oversee the overalloperations of all 43+ restaurants .
• Ensure consistent implementationof company SOPs, operational standards, and service procedures.
• Monitor outlet performancethrough regular reviews, visits, audits, and performance reports.
• Identify operational gapsand implement corrective and preventive actions.
• Ensure smooth coordinationbetween Operations, Kitchen, HR, Finance, Supply Chain, Marketing, andother support functions.

2. Sales & Business Performance

• Drive overall sales andrevenue growth across all outlets.
• Monitor key business metricsincluding Sales, Covers, Average Order Value (AOV), Customer Retention,and Outlet Profitability .
• Develop and implementstrategies to improve underperforming outlets.
• Analyse outlet-wiseperformance and prepare action plans for improvement.
• Support new outlet launchesand business expansion initiatives.

3. P&L & Cost Management

• Take ownership of overalloperational profitability.
• Monitor and control FoodCost, Labour Cost, Wastage, Utilities, Consumables, and other operatingexpenses .
• Review outlet-level P&Land identify opportunities to improve margins.
• Work closely with Finance toensure accurate reporting and effective cost control.
• Establish accountabilityamong Restaurant Managers and Area/Cluster Managers for financialperformance.
• Lead and mentor theOperations leadership team, including Area Managers, Cluster Managers,Restaurant Managers, Assistant Restaurant Managers, and other operationalstaff .
• Set clear performanceexpectations and KPIs for the Operations team.
• Conduct regular performancereviews and leadership meetings.
• Identify training anddevelopment requirements for operational teams.
• Build a strong successionpipeline for key operational positions.
• Support HR in manpowerplanning, recruitment, retention, and employee engagement.

5. SOP, Quality & Compliance

• Ensure strict adherence tooperational SOPs across all outlets.
• Maintain high standards of foodquality, service quality, hygiene, grooming, safety, and customerexperience .
• Ensure statutory, foodsafety, and internal compliance requirements are followed.
• Conduct regular operationalaudits and ensure timely closure of audit observations.
• Implement best practicesacross outlets to maintain consistency.

6. Customer Experience

• Drive improvement incustomer satisfaction and overall dining experience.
• Monitor customer feedback,complaints, online reviews, and service issues.
• Ensure timely resolution ofcustomer concerns.
• Work with outlet teams toimprove service standards and customer retention.

7. Inventory & Supply Chain Coordination

• Monitor inventoryavailability and consumption across outlets.
• Work closely withProcurement and Supply Chain teams to ensure uninterrupted availability ofrequired materials.
• Control wastage, pilferage,stock variances, and unnecessary consumption.
• Ensure proper inventorymanagement practices at outlet level.

8. Performance Monitoring & Reporting

• Establish and monitoroperational KPIs for all outlets.
• Conduct regular businessreviews with Area/Cluster Managers and Restaurant Managers.
• Prepare and present monthlyoperational performance reports to management.
• Analyse trends and takedata-driven decisions to improve business performance.

9. New Outlet Launch & Expansion

• Lead operational planningfor new outlet openings.
• Coordinate with Projects,HR, Kitchen, Procurement, Marketing, and other departments for successfullaunches.
• Ensure manpower, training,SOPs, inventory, equipment, and operational readiness before opening.
• Support the organisation'sfuture expansion plans. Key Performance Indicators (KPIs) Performance will be measured subject to achieving the defined business KRAs as mentioned above.

Requirements

• Candidate should preferably have a Degree or Diploma in Hotel Management / Hospitality Management from a recognised institution.
• Minimum 10–12 years ofexperience in the restaurant / F&B industry , with significantexperience in multi-unit operations.
  
• Proven experience managing multiplerestaurant outlets , preferably 43 outlets .
  
• Experience in a Head ofOperations / Regional Head / Operations Head / Senior Operationsleadership role.
  
• Strong understanding ofrestaurant operations, P&L, cost control, sales, and profitability.
  
• Experience and proficiency in Continental cuisine will be an added advantage.
  
• Strong experience inmanaging Area Managers, Cluster Managers, Restaurant Managers, andlarge operational teams .
  
• Excellent knowledge of SOPimplementation, operational audits, food safety, hygiene, and servicestandards.
  
• Strong analytical andproblem-solving abilities.
  
• Excellent leadership,communication, negotiation, and decision-making skills.
  
• Strong understanding of FoodCost, Labour Cost, Inventory, Wastage, and operational expenses .
  
• Ability to work in afast-paced and growing restaurant environment.
  
• Willingness to travel acrossoutlets as required.
  
• Experience with casualdining / multi-brand restaurant operations will be an advantage.
  
• Candidates from the F&B/ Restaurant industry only are preferred.
  
• Competitive salary packagebased on experience and suitability.
  
• Performance-based incentives/ variable pay.
  
• Leadership opportunityacross 43+ outlets .
  
• Opportunity to work directlywith senior management on business growth and expansion.
  
• Career growth opportunitieswithin a rapidly expanding F&B organisation.
  
• Exposure to multi-unitrestaurant operations and large-scale business management.
  
• Professional development andleadership opportunities.
  
• Employee benefits as percompany policy.
  
• Opportunity to contribute tonew outlet launches and strategic expansion initiatives.
  

Ideal Candidate Profile

The idealcandidate is a senior F&B operations professional who hassuccessfully managed multiple restaurant outlets and large teams, understandsthe commercial side of restaurant operations, and can balance sales growth,profitability, people, customer experience, and operational standards across a large network.

The rolerequires a hands-on leader who can manage the outlets whilebuilding systems, teams, and processes to support the company's futureexpansion.