Operations Manager (Hospitality Industry Background Mandetory)

Company Description Yoova Foodstuff Private Limited is dedicated to transforming the food and beverage industry through innovative, healthy, and flavorful offerings. The company focuses on replacing unhealthy eating habits with nutritious alternatives that maintain excellent taste. Yoova operates three key brands: a cloud kitchen delivering health-focused meals, a café model offering wholesome dine-in options, and MithaLite, a low-calorie dessert line for guilt-free indulgence. Guided by a vision to become India’s first global leader in healthy and delicious foods, Yoova aims to positively influence lifestyles and dining choices across diverse customer segments. The organization actively explores collaborations, franchise models, and growth opportunities for those interested in shaping modern food culture.
Role Description The Operations Manager will oversee day-to-day operations across Yoova’s cloud kitchen, café, and dessert segments to ensure smooth service, quality, and customer satisfaction. This full-time, on-site role based in Nashik involves managing staff schedules, supervising service standards, coordinating kitchen and front-of-house workflows, and maintaining hygiene and safety protocols. The Operations Manager will monitor inventory, vendor relationships, and cost controls, as well as implement operational processes that align with the company’s focus on healthy and high-quality offerings. The role includes tracking performance metrics, resolving operational issues, supporting training and development of team members, and collaborating with leadership on continuous improvement initiatives.
Qualifications
Previous experience in operations management with a strong background in the hospitality industry (cloud kitchens, restaurants, cafés, or QSRs).
Proficiency in team supervision, staff scheduling, and performance management within a service-oriented environment.
Experience in process optimization, quality control, and adherence to food safety and hygiene standards.
Ability to manage inventory, procurement, vendor coordination, and basic cost control or budgeting.
Strong communication, interpersonal, and conflict-resolution skills for working with diverse teams and customers.
Comfort with using POS systems, basic MS Office tools, and operational reporting or dashboards.
Bachelor’s degree or equivalent in Hospitality Management, Business Administration, or a related field preferred.
Demonstrated ability to work on-site in a fast-paced environment, with flexibility for shifts, weekends, or holidays as required.
Interest in healthy food concepts and customer-centric service, with a commitment to operational excellence.

Work arrangement
No