Operations Manager

Byg Ventures; Bengaluru; Hybrid; INR 900,000 - 1,300,000; Full time

Job summary

Byg Ventures is seeking an Operations Manager in Bengaluru to oversee daily restaurant/bar operations, ensuring top guest experiences and high standards of safety and hygiene. The role requires strong leadership, problem-solving, and alignment with SOPs to drive profitability and service quality.

You will manage FOH/BOH teams, monitor sales and costs, and coordinate with HR, Finance, and central functions to support promotions and events.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel Management, or related field.
• 5–8 years in hospitality operations, with at least 2 years in a managerial role.
• Experience across operations, team leadership, and guest service standards.

Responsibilities

• Oversee daily restaurant/bar operations to ensure smooth functioning.
• Maintain high standards of food quality, service, cleanliness, and hygiene.
• Ensure SOPs are followed consistently.
• Monitor opening and closing procedures.
• Lead FOH and BOH teams and conduct daily briefings.
• Identify training needs and support staff development.
• Handle guest complaints professionally and build loyalty.
• Monitor daily sales, costs, and inventory; report performance.
• Coordinate with HR, Finance, Procurement, Marketing, and Central Kitchen.

Skills

Leadership

Communication

Customer focus

Analytical thinking

Problem solving

Financial awareness

MS Office / POS

Education

Bachelor's degree in Hospitality Management

Tools

POS systems

MS Office

Job description

Job Summary

The Operations Manager is responsible for overseeing the day‑to‑day operations of the outlet, ensuring exceptional guest experiences, maintaining operational excellence, managing team performance, and achieving business goals. The role requires strong leadership, problem‑solving, and decision‑making skills while ensuring compliance with company standards and policies.

Key Responsibilities

Operations Management

• Oversee daily restaurant/bar operations to ensure smooth functioning.
• Maintain high standards of food quality, beverage service, cleanliness, and hygiene.
• Ensure all Standard Operating Procedures (SOPs) are followed consistently.
• Monitor opening and closing procedures of the outlet.

Team Management

• Lead, motivate, and supervise Front of House (FOH) and Back of House (BOH) teams.
• Conduct daily briefings and regular team meetings.
• Identify training needs and support employee development.
• Foster a positive and performance‑driven work environment.

Guest Experience

• Ensure outstanding customer service and guest satisfaction.
• Handle guest complaints professionally and resolve issues promptly.
• Build strong relationships with regular guests to enhance customer loyalty.

Financial & Business Performance

• Monitor daily sales and operational performance.
• Control operational costs, wastage, and inventory.
• Ensure adherence to budgets and profitability targets.
• Prepare daily, weekly, and monthly operational reports.

Inventory & Vendor Management

• Monitor stock levels and coordinate timely procurement.
• Conduct regular inventory audits.
• Ensure proper storage and handling of food, beverages, and supplies.

Compliance & Safety

• Ensure compliance with food safety, hygiene, and health regulations.
• Maintain workplace safety standards.
• Ensure all statutory and company compliance requirements are met.

Coordination

• Work closely with HR, Finance, Procurement, Marketing, and Central Kitchen teams.
• Support promotional activities, events, and food festivals.
• Coordinate manpower planning and shift scheduling.

Required Qualifications

• Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Minimum 5–8 years of experience in hospitality operations, with at least 2 years in a managerial role.

Required Skills

• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Customer‑focused approach.
• Strong analytical and problem‑solving abilities.
• Financial and commercial awareness.
• Ability to work under pressure and manage multiple priorities.
• Good knowledge of Microsoft Office and restaurant management/POS systems.

Preferred Experience

• Experience in restaurants, breweries, pubs, or hospitality chains.
• Knowledge of inventory management, cost control, and guest service standards.

Key Performance Indicators (KPIs)

• Guest Satisfaction Score
• Sales & Revenue Achievement
• Cost & Wastage Control
• Team Productivity & Retention
• Compliance & Audit Scores
• Customer Complaint Resolution
• Operational Efficiency
• Staff Training & Development

Working Conditions

• Flexible shifts, including weekends and public holidays.
• Ability to work in a fast‑paced hospitality environment.
• Willingness to travel between outlets when required.