Operations Manager

Location: Mumbai

 Reports To: Founder

 Experience: 8–12 years in F&B operations — QSR, casual dining, or multi-outlet formats preferred

 Type: Full-Time

About the Role

We're building something bold at Queen’s — a hospitality brand rooted in quality, culture, and scale. We're looking for an Operations Manager who’s not just managing restaurants, but building systems that make them unstoppable. This role blends operations, leadership, and expansion — ideal for someone who thrives on ownership, speed, and structure.

What You’ll Own

1. Launch & Pre-Opening

Lead new outlet setup end-to-end — from site readiness to day-one service.

Liaise with vendors, contractors, and designers to deliver on time and on budget.

Drive licensing, procurement, infra setup, and staff onboarding.

Define and implement SOPs to ensure brand consistency across locations.

2. Live Ops & Execution

Run outlet operations with full accountability — from P&L to customer experience.

Drive daily performance, team discipline, and brand integrity on the floor.

Monitor metrics, improve efficiencies, and take quick calls to fix what’s broken.

Oversee stock, inventory, vendor relations, and cost controls.

3. Team Building

Mentor outlet managers into future leaders through coaching, clarity, and culture.

Build a high-performance, no-nonsense team environment with clear KPIs.

Create reporting systems, feedback loops, and a rhythm of accountability.

4. Quality & Compliance

Ensure 100% adherence to food safety, hygiene, labor laws, and regulatory norms.

Conduct regular audits and implement corrective measures across locations.

5. Growth & Strategy

Contribute to new site evaluations and expansion plans.

Build scalable playbooks for replication and long-term growth.

Align on brand direction, guest experience standards, and operational scale.

What We’re Looking For

Technical Chops

Deep understanding of restaurant ops, systems, and guest experience.

Confident with POS, cost control tools, reporting dashboards, and vendor management.

Strong handle on P&L, budgeting, and financial decision-making.

Working Style

Structured, sharp, and ruthless with inefficiency.

Strong commercial instinct — can balance quality and profitability.

Thrives in chaos — builds clarity through processes.

Mindset

Acts like an owner, leads like a coach.

Integrity-first, people-centric, and culture-aware.

Passionate about food, obsessed with operational excellence.

Ready to travel, hustle, and be on the ground when it counts.

Preferred Background:

 Bachelor’s in Hospitality, Business, or related field.

 Certifications in operations/restaurant management are a bonus.