Head of Operations

Key Responsibilities:

Strategic Planning, Execution and Profitability:

Develop and implement operational strategies aligned with the business goals of the respective brands under JSM and focus on revenue growth, customer satisfaction, and operational excellence.

Identify market trends and opportunities to expand the restaurant business portfolio

Complete P&L Accountability. Create and manage budgets, forecasts, and financial reports to track business performance and ensure profitability.

Ensure the company's financial goals and targets are consistently met and exceeded.

Operations Management:

Review day-to-day restaurant and (catering operations) to ensure high standards of service, quality, and customer satisfaction.

Review food quality, presentation, and portion control, ensuring adherence to company standards.

Ensure compliance with health and safety regulations, food safety standards, and local laws.

Review quality control procedures to ensure consistent customer experiences.

Customer-Centric Operations

Champion an exceptional guest experience by establishing processes that deliver consistency, speed, and quality across all locations.

Leverage data and customer insights to refine offerings and elevate service standards.

Ensure that the company's offerings remain competitive, meeting both customer needs and emerging industry demands.

Stakeholder Management & Reporting:

Represent the company to key stakeholders, including investors, customers, employees, and the community. Regularly report to the Board of Directors on business performance, strategic initiatives, and potential challenges.

Cultivate strong relationships with strategic partners, investors, and key industry players.

Needs to be able to handle JV partners/ Franchisees and franchisor, and Landlords

Leadership and Team Development:

Foster a company culture that emphasises transparency, open communication, and a commitment to excellence, along with a positive work environment that promotes teamwork, professional growth, and employee retention.

Provide feedback and inputs for ongoing training and development opportunities to ensure manpower is up to date with industry trends and best practices.

Build and maintain a high-performing leadership team, encouraging collaboration, professional development, and accountability.

Qualifications:

Bachelor's degree in business administration, Hospitality, or a related field (MBA preferred).

10+ years of experience in multi-unit restaurant operations, including leadership roles in dynamic, fast-growing environments.

Please reach out to Shraddha Shree at +91-7795521479 or email your resume to [Confidential Information]