Operations Manager

Overview

The Operations Team Lead at Misrii is entrusted with managing the daily operations across kitchen, outlet, and vending machine services to assure high food quality, timely deliveries, disciplined teamwork, cost efficiency, customer satisfaction, and sustained business growth.

Key Responsibilities

• Oversee daily kitchen production including packaging and dispatch to meet operational targets.
• Maintain consistent standards of food quality, hygiene, correct portion sizes, and attractive presentation.
• Develop and enforce SOPs, quality control systems, and checklists to ensure operational excellence.
• Manage staff attendance, prepare schedules, assign duties, provide training, and evaluate performance.
• Monitor inventory levels, minimize wastage, and guarantee timely procurement of supplies.
• Handle customer orders, deliveries, complaints, and ensure prompt service recovery.
• Supervise stock levels, sales, and replenishment for outlets and vending machines.
• Support marketing efforts, including local promotions and initiatives to boost repeat business and growth.
• Track daily sales, expenses, food costs, stock discrepancies, and identify operational challenges.
• Prepare and submit accurate daily and weekly reports highlighting pending tasks and corrective measures.
• Coordinate effectively with vendors, delivery staff, institutional clients, and management.
• Promptly identify operational issues and take responsibility for resolutions.

Essential Leadership Qualities

• Demonstrate high integrity and confidentiality in all dealings.
• Exhibit strong ownership and accountability towards responsibilities.
• Maintain keen attention to detail in operations.
• Efficiently manage time and tasks to meet deadlines.
• Show loyalty and commitment for long-term tenure.
• Balance firmness with empathy in managing personnel.
• Adopt a customer-focused and sales-driven mindset.
• Perform well under pressure without sacrificing quality.

Performance Expectations

• Achieve timely food production and dispatch as per schedules.
• Ensure consistent food quality standards are met.
• Foster staff stability and productivity in the workplace.
• Keep wastage and operating costs under strict control.
• Deliver accurate stock and financial reports regularly.
• Maintain high customer satisfaction and encourage repeat orders.
• Complete assigned short- and medium-term operational tasks.
• Ensure seamless coordination among kitchen, outlet, vending, and delivery teams.

Additional Information

• Reports directly to company Directors/Management.
• Position based in Jaipur, Rajasthan, India.
• Full-time role requiring hands-on leadership and operational involvement.
• Monthly salary range: INR 25,000 to INR 35,000.