Operations Manager

About Roti Kulcha Naan

Roti Kulcha Naan (RKN) is an emerging North Indian pure vegetarian dining brand in Bengaluru, specializing in authentic breads and traditional gravies. The brand emphasizes consistent taste quality through a Central Kitchen model which supports multiple outlets with standardized recipes, rigorous hygiene protocols, and an efficient supply chain. Their core values include disciplined processes, innovation, and fostering ownership among the team, while preserving the essence of North Indian cuisine.

Role Summary

We are seeking an Operations Manager to oversee daily functions at the Central Kitchen located in Bommanahalli, Bengaluru, ensuring seamless coordination with our HSR Layout and Jayanagar outlets. This role entails managing purchasing, inventory control, distribution logistics, sales and inventory reporting, along with conducting quality assurance checks across all points of operation.

Key Responsibilities

• Manage daily Central Kitchen operations to ensure smooth workflow and quality output.
• Plan and oversee procurement of raw ingredients and supplies, maintaining vendor relationships and negotiating favorable terms.
• Keep detailed and accurate inventory logs for the Central Kitchen and retail outlets, forecasting stock requirements to prevent shortages or excess.
• Conduct periodic stock audits and reconcile any inventory variances.
• Coordinate logistics for transferring materials from the Central Kitchen to the two outlets, ensuring timely dispatch.
• Collect and analyze daily and weekly sales and inventory data from all locations for effective reporting and planning.
• Perform consistent quality assurance checks focusing on food quality, hygiene, and packaging compliance with FSSAI and other food safety standards.
• Identify and resolve operational or quality issues with kitchen and outlet teams promptly.

Candidate Requirements

• Minimum 3 years experience in operations, preferably within food & beverage, quick service restaurants (QSR), or similar restaurant environments.
• Practical knowledge of inventory management, procurement, and supply chain activities.
• Ability to work primarily from the Central Kitchen with regular visits to outlet locations.
• Strong discipline in data consolidation, reporting, and coordination skills using tools such as Excel or Google Sheets.
• Understanding of food safety protocols and quality assurance standards; familiarity with FSSAI practices is advantageous.

What We Provide

• Comprehensive ownership over operational functions of a growing F&B brand.
• Direct interaction with founding members providing leadership exposure.
• Opportunity to develop and implement scalable systems and procedural frameworks as the brand expands.