Company Description KTR (Karnataka Tiffin Room) is dedicated to bringing the authentic tiffin culture of Karnataka to a wider audience, celebrating iconic dishes such as benne dosa, idli, Mangalore buns, chow chow bath, and filter coffee. Inspired by the bustling darshinis of Bengaluru, coastal kitchens of Udupi, and heritage eateries of Mysuru, KTR honors the recipes, techniques, and warmth of Kannadiga culinary traditions. The brand focuses on traditional cooking methods, using freshly ground batters, quality ingredients, and time-honored preparation without shortcuts. Every plate served aims to be a tribute to the cooks and communities that have shaped Karnataka’s rich tiffin legacy. KTR offers a work environment that values authenticity, consistency, and guest experience.
Role Description The Head of Business Operations will oversee end-to-end restaurant operations, ensuring smooth day-to-day functioning across front-of-house and back-of-house activities. This full-time, on-site role is based in Mumbai and includes managing staffing levels, supervising service standards, optimizing inventory and supply chain processes, and coordinating with kitchen leadership to maintain quality and consistency. The role involves setting operational KPIs, monitoring performance data, implementing process improvements, and driving cost efficiency without compromising guest experience. The Head of Business Operations will collaborate with the founders and leadership team on business planning, budgeting, and expansion initiatives, while ensuring compliance with safety, hygiene, and regulatory requirements. This position also requires mentoring operational teams, fostering a culture of accountability, and building systems that support scalable growth.
Qualifications
- Strong Business Operations and Operations Management skills to oversee daily restaurant activities and streamline processes.
- Robust Analytical Skills to interpret performance data, identify trends, and support data-driven decision-making.
- Experience in Business Planning to contribute to growth strategies, capacity planning, and long-term operational roadmaps.
- Solid Finance skills to manage budgets, monitor costs, and support profitability and margin improvement.
- Prior leadership experience in hospitality, restaurant, or food & beverage operations, with a track record of managing multi-disciplinary teams.
- Excellent communication, stakeholder management, and problem-solving abilities, with a hands-on approach to operational challenges.
- Knowledge of food safety, hygiene standards, and local regulatory requirements relevant to restaurant operations.
- Bachelor’s degree in Business, Operations Management, Hospitality Management, or a related field; an advanced degree or professional certification is an advantage.
