Operations Manager

Job Description

Role Overview

The Operations Manager will be the senior-most person on the floor, responsible for day-to-day café and kitchen operations, team coordination, and customer experience.

In the early phase, you will be hands-on—opening/closing, managing service, and fixing operational gaps. Over time, the role will evolve into building systems, SOPs, and shift leads who can independently run operations.

Key Responsibilities

Operations & Service

• Oversee daily opening, closing, and floor operations
• Ensure smooth customer experience and service quality
• Handle on-the-spot customer issue resolution
• Maintain shift discipline and operational consistency
  
  

Team Management

• Hire, train, and manage FOH and BOH staff
• Develop shift leads for independent floor handling
• Manage attendance, shifts, and basic HR coordination
  
  

Kitchen & Inventory

• Work with the chef on consistency, portioning, and execution
• Monitor food cost and reduce wastage
• Manage inventory, procurement, and vendor coordination
  
  

Financial Discipline

• Track daily revenue, cash handling, and basic operational costs
• Share daily/weekly operational updates with the Founder
• Work within defined budgets for purchases and approvals
  
  

Customer & Brand Experience

• Ensure high service standards and guest satisfaction
• Manage Google reviews and basic customer feedback
• Support local promotions with marketing coordination
  
  

First 90 Days Focus

• Month 1: Learn operations, run daily floor activities
• Month 2: Develop SOPs for kitchen, service, inventory, and shifts
• Month 3: Train shift leads and reduce dependency on your presence
  
  

Requirements

• 3–7 years of experience in café, restaurant, or hotel F&B operations
• Experience managing 10–25 staff members
• Strong understanding of both kitchen and front-of-house operations
• Comfortable handling people, service, and basic numbers
• Fluent Nepali (English is an advantage)
• Hands-on, practical, and detail-oriented mindset