Head of Operation Manager

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 are looking for an experienced and dynamic Head of Operations to lead and oversee the operations of 43+ restaurants. The role will be responsible for driving operational excellence, revenue growth, profitability, customer experience, people performance, expansion, compliance, and consistent implementation of company standards across all outlets.

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

Key Responsibilities

1. Multi-Outlet Operations

• Oversee the overall operations of all 43+ restaurants.
  
• Ensure consistent implementation of company SOPs, operational standards, and service procedures.
  
• Monitor outlet performance through regular reviews, visits, audits, and performance reports.
  
• Identify operational gaps and implement corrective and preventive actions.
  
• Ensure smooth coordination between Operations, Kitchen, HR, Finance, Supply Chain, Marketing, and other support functions.
  

2. Sales & Business Performance

• Drive overall sales and revenue growth across all outlets.
  
• Monitor key business metrics including Sales, Covers, Average Order Value (AOV), Customer Retention, and Outlet Profitability.
  
• Develop and implement strategies to improve underperforming outlets.
  
• Analyse outlet-wise performance and prepare action plans for improvement.
  
• Support new outlet launches and business expansion initiatives.
  

3. P&L & Cost Management

• Take ownership of overall operational profitability.
  
• Monitor and control Food Cost, Labour Cost, Wastage, Utilities, Consumables, and other operating expenses.
  
• Review outlet-level P&L and identify opportunities to improve margins.
  
• Work closely with Finance to ensure accurate reporting and effective cost control.
  
• Establish accountability among Restaurant Managers and Area/Cluster Managers for financial performance.
  

4. People & Leadership

• Lead and mentor the Operations leadership team, including Area Managers, Cluster Managers, Restaurant Managers, Assistant Restaurant Managers, and other operational staff.
  
• Set clear performance expectations and KPIs for the Operations team.
  
• Conduct regular performance reviews and leadership meetings.
  
• Identify training and development requirements for operational teams.
  
• Build a strong succession pipeline for key operational positions.
  
• Support HR in manpower planning, recruitment, retention, and employee engagement.
  

5. SOP, Quality & Compliance

• Ensure strict adherence to operational SOPs across all outlets.
  
• Maintain high standards of food quality, service quality, hygiene, grooming, safety, and customer experience.
  
• Ensure statutory, food safety, and internal compliance requirements are followed.
  
• Conduct regular operational audits and ensure timely closure of audit observations.
  
• Implement best practices across outlets to maintain consistency.
  

6. Customer Experience

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

7. Inventory & Supply Chain Coordination

• Monitor inventory availability and consumption across outlets.
  
• Work closely with Procurement and Supply Chain teams to ensure uninterrupted availability of required materials.
  
• Control wastage, pilferage, stock variances, and unnecessary consumption.
  
• Ensure proper inventory management practices at outlet level.
  

8. Performance Monitoring & Reporting

• Establish and monitor operational KPIs for all outlets.
  
• Conduct regular business reviews with Area/Cluster Managers and Restaurant Managers.
  
• Prepare and present monthly operational performance reports to management.
  
• Analyse trends and take data-driven decisions to improve business performance.
  

9. New Outlet Launch & Expansion

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

• Candidate should preferably have a Degree or Diploma in Hotel Management / Hospitality Management from a recognised 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.
  
• Experience in a Head of Operations / Regional Head / Operations Head / Senior Operations leadership role.
  
• Strong understanding of restaurant operations, P&L, cost control, sales, and profitability.
  
• Experience and proficiency in Continental cuisine will be an added advantage.
  
• Strong experience in managing Area Managers, Cluster Managers, Restaurant Managers, and large operational teams.
  
• Excellent knowledge of SOP implementation, operational audits, food safety, hygiene, and service standards.
  
• Strong analytical and problem-solving abilities.
  
• Excellent leadership, communication, negotiation, and decision-making skills.
  
• Strong understanding of Food Cost, Labour Cost, Inventory, Wastage, and operational expenses.
  
• Ability to work in a fast-paced and growing restaurant environment.
  
• Willingness to travel across outlets as required.
  
• Experience with casual dining / multi-brand restaurant operations will be an advantage.
  
• Candidates from the F&B / Restaurant industry only are preferred.
  

• Competitive salary package based on experience and suitability.
  
• Performance-based incentives / variable pay.
  
• Leadership opportunity across 43+ outlets.
  
• Opportunity to work directly with senior management on business growth and expansion.
  
• Career growth opportunities within a rapidly expanding F&B organisation.
  
• Exposure to multi-unit restaurant operations and large-scale business management.
  
• Professional development and leadership opportunities.
  
• Employee benefits as per company policy.
  
• Opportunity to contribute to new outlet launches and strategic expansion initiatives.
  

Ideal Candidate Profile

The ideal candidate is a senior F&B operations professional who has successfully managed multiple restaurant outlets and large teams, understands the commercial side of restaurant operations, and can balance sales growth, profitability, people, customer experience, and operational standards across a large network.

The role requires a hands-on leader who can manage the outlets while building systems, teams, and processes to support the company's future expansion.