Restaurant General Manager

Jubilant FoodWorks (JFL); Mumbai, Hyderabad; On-site; INR 1,200,000 - 2,400,000; Full time

Job summary

Jubilant FoodWorks (JFL) in Mumbai seeks an experienced Operations Manager to lead store performance, drive guest experience, and ensure compliance with Food Safety standards. You will oversee opening and closing, manage costs, scheduling, and team development while upholding high service standards in a fast-paced QSR environment.

You will be responsible for maintaining profit targets, monitoring inventory, and coaching staff to deliver consistent, high-quality service during peak hours.

Qualifications

• 5–10 years of managerial experience in a fast-paced QSR environment.
• Strong leadership, multitasking ability, conflict resolution.
• Degree or diploma in Hospitality Management, Business Administration, or Hotel Management.

Responsibilities

• Oversee opening and closing procedures, maintain food safety and hygiene standards, and manage shift execution during peak hours.
• Monitor daily sales, manage food cost and inventory wastage, and control labor hours to hit store budgets.
• Handle recruitment, onboard and train crew on service standards, build weekly shift schedules, and conduct performance reviews.

Skills

Leadership

Multitasking

Conflict resolution

Education

Hospitality Management

Business Administration

Hotel Management

Tools

POS systems

Inventory systems

Job description

Key Requirements & Qualifications

• Experience: 5 to 10 years of managerial experience in a fast-paced QSR environment.
• Skills: Strong leadership, multitasking ability, conflict resolution, and familiarity with Point of Sale (POS) and inventory systems.
• Education: degree/diploma in Hospitality Management, Business Administration, or Hotel Management.

Key Responsibilities

• Operations Management: Oversee opening and closing procedures, maintain strict food safety and hygiene standards, and manage fast-paced shift execution during peak hours.
• Financial & P&L Control: Monitor daily sales, manage food cost and inventory wastage, and control labor hours to hit store budget targets.
• Team Leadership: Handle recruitment, onboard and train crew members on service standards, build weekly shift schedules, and conduct performance reviews.