Deputy Operations Manager

The Deputy Operations Manager assists in managing restaurant operations by ensuring consistent service standards, food quality, financial performance, and compliance with company policies. The role involves mentoring restaurant managers, improving operational efficiency, and ensuring exceptional guest experiences while achieving business objectives.

Key Responsibilities

1. Operational Management

Assist in overseeing day-to-day operations across assigned restaurant outlets.

Ensure compliance with Standard Operating Procedures (SOPs).

Maintain high standards of food quality, hygiene, cleanliness, and service.

Conduct regular operational audits and implement corrective actions.

Coordinate with outlet managers to ensure smooth daily operations.

2. Financial Performance

Monitor sales, profitability, and operational expenses.

Analyze daily, weekly, and monthly business reports.

Control food, beverage, labor, and operating costs.

Assist in preparing budgets and achieving financial targets.

Drive revenue through upselling, promotions, and operational improvements.

3. Team Leadership

Support recruitment, onboarding, and manpower planning.

Coach and mentor Restaurant Managers and Assistant Managers.

Conduct performance reviews and identify training needs.

Build a positive work culture focused on accountability and teamwork.

Ensure succession planning for key operational positions.

4. Guest Experience

Ensure consistent delivery of exceptional customer service.

Resolve guest complaints promptly and professionally.

Monitor guest feedback and implement service improvement initiatives.

Maintain brand standards across all customer touchpoints.

5. Compliance & Quality Assurance

Ensure adherence to FSSAI regulations, health and safety standards, and statutory requirements.

Conduct hygiene and food safety inspections.

Ensure compliance with company policies, licensing, and audit requirements.

Monitor inventory control and loss prevention measures.

6. Business Development

Identify opportunities to improve sales and operational efficiency.

Support marketing campaigns and local store promotions.

Analyze market trends and competitor activities.

Recommend operational improvements to senior management.

7. Reporting & Administration

Prepare operational reports and performance dashboards.

Monitor KPIs including:

Sales Growth

Food Cost %

Beverage Cost %

Labor Cost %

Guest Satisfaction Scores

Table Turnover

Mystery Audit Scores

Employee Attrition

Inventory Variance

Ensure timely submission of reports and documentation.

Qualifications

Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.

MBA is an added advantage.

Experience

8–12 years of experience in the restaurant or hospitality industry.

At least 3–5 years in a multi-unit leadership role such as Area Manager, Cluster Manager, or Senior Restaurant Manager.

Skills & Competencies

Strong leadership and people management skills.

Excellent operational and financial acumen.

Knowledge of restaurant POS systems and reporting tools.

Strong analytical and problem-solving abilities.

Excellent communication and interpersonal skills.

Ability to manage multiple outlets and priorities.

Customer-focused mindset.

Decision-making and conflict resolution skills.

Proficiency in Microsoft Excel, Word, and PowerPoint.

Key Performance Indicators (KPIs)

Achievement of sales and EBITDA targets.

Food and beverage cost control.

Labor cost optimization.

Guest satisfaction ratings.

Operational audit scores.

Hygiene and compliance scores.

Employee retention and engagement.

Training completion rates.

Reduction in guest complaints.

Inventory accuracy and shrinkage control.

Working Conditions

Frequent travel between restaurant locations.

Flexible working hours, including weekends and public holidays.

Availability during peak business periods and emergencies.

Pay: ₹50,000.00 - ₹70,000.00 per month

Benefits:

Food provided

Work Location: In person