Chief Operating Officer (COO) – F&B / QSR

Job Description – Chief Operating Officer (COO) – F&B / QSR

Job Summary

We are looking for an experienced Chief Operating Officer (COO) to lead and oversee the overall operations of the organisation’s F&B / QSR brands. The role will focus on driving business performance, improving operational efficiency, ensuring profitability, strengthening systems and processes, and supporting sustainable business expansion.

Key Responsibilities

• Provide strategic and operational leadership across all brands, business units and outlets.
  

• Lead and monitor Operations Heads, ensuring accountability and achievement of business objectives.
  

• Oversee overall business performance, revenue, profitability and P&L.
  

• Review operational and financial MIS, sales targets, food costs, manpower costs and other key expenses.
  

• Drive operational efficiency, cost optimisation and outlet-wise profitability.
  

• Ensure consistent implementation of SOPs, brand standards, food quality and customer service benchmarks.
  

• Monitor outlet performance, operational audits and corrective action plans.
  

• Oversee new store openings, expansion planning and operational readiness in coordination with Projects, HR, Finance and Procurement.
  

• Strengthen procurement, inventory management, vendor management and supply chain processes.
  

• Lead and develop senior operations teams, manpower planning and succession planning.
  

• Coordinate with the CEO and functional heads to implement business strategies and growth plans.
  

Requirements

• Minimum 10 years of experience in F&B / QSR operations.
  

• Currently working in a senior operational leadership role such as COO, President / VP – Operations or equivalent.
  

• Strong experience managing multi-unit restaurant / QSR operations.
  

• Proven exposure to P&L management, business performance monitoring and profitability improvement.
  

• Experience leading Operations Heads and large operational teams.
  

• Strong understanding of restaurant operations, SOPs, supply chain and operational governance.
  

• Excellent leadership, strategic thinking, commercial acumen and stakeholder management skills.