General Manager – Operations

4 weeks ago


New Delhi, India Gappe Full time

About Gappe We’re building India’s first scalable, process-driven gol gappe brand — clean, consistent, and rooted in street food culture. Our mission is to bring structure, hygiene, and daily control into one of India’s most loved yet unorganised food categories. By combining the flavour of the streets with the discipline of QSR systems, we’re setting out to build a brand that can scale — across Delhi NCR and beyond.Role OverviewWe’re looking for a General Manager – Operations to lead the setup and day-to-day functioning of our central kitchen and food cart network.This is a hands-on leadership role that requires a mix of operational expertise, process thinking, and people management. The ideal candidate has experience building new kitchens, creating SOPs from scratch, training on-ground teams, and ensuring seamless daily execution.You’ll be on the ground — launching carts, optimising systems, and ensuring every Gappe unit runs with the same consistency and hygiene standards.Key ResponsibilitiesSet up and manage the central kitchen – Oversee machinery installation, workflow design, and hygiene protocol implementation.Create, document, and enforce SOPs – Establish detailed standard operating procedures for kitchen operations, procurement, dispatch, and on-ground service.Lead on-ground operations – Supervise daily kitchen processes (portioning, packaging, dispatch), and ensure carts operate efficiently and consistently.Train and develop staff – Build a structured training system for kitchen and cart staff to ensure hygiene, service, and process discipline.Oversee procurement, inventory, and logistics – Coordinate with the procurement lead to maintain stock accuracy and minimise waste.Drive performance metrics – Track key indicators like daily sales, wastage, downtime, and customer feedback, ensuring continual improvement.Build and lead teams for growth – Hire and mentor leads for procurement, QC, culinary, and training as the brand scales.Ensure compliance – Maintain strict adherence to FSSAI norms and other regulatory standards.Optimise and replicate – Use pilot learnings to build scalable playbooks for expansion across multiple markets and zones.RequirementsMinimum 3 years of experience in F&B operations, QSR kitchens, or hospitality management.Proven experience in kitchen setup, SOP creation, and team training.Strong understanding of FSSAI norms and hygiene standards.Prior leadership in an early-stage or scaling QSR environment preferred.Comfortable with on-ground execution and cross-functional coordination.Degree/Diploma in Hotel Management, Culinary Arts, or Food Service Management preferred.What We OfferLeadership from Day 1 — Be a core part of the founding team and help shape systems that scale.Autonomy and ownership — Freedom to design processes, lead execution, and build your own team.A systems-first brand — Focused on hygiene, consistency, and process — not shortcuts.Compensation: Approx. ₹60,000/month (based on experience) + growth opportunities as the brand scales.



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