Expansion Project Manager

What You’ll Own

Site identification & deal-making

• Research target micro-markets in each new city and shortlist locations that fit our footprint, footfall, accessibility, and brand requirements.
• Run site visits, evaluate options on commercial and operational criteria, and build the comparison that drives the final decision.
• Lead lease negotiations end-to-end — rent, escalation, lock-in, rent-free fit-out period, and exit terms — to secure favourable commercial outcomes.
• Conduct thorough diligence: carpet vs. super-built-up area verification, title and ownership checks, RERA and statutory compliance, stamp duty, and registration — closing properties cleanly, with no surprises.

Project delivery (design → build → handover)

• Brief and manage architects and contractors to deliver each campus to specification, on schedule, and within budget.
• Own the BOQ, review and challenge costs, run milestone-based payments, and keep the fit-out on track — including kitchen infrastructure: ventilation, gas, electrical load, plumbing, and drainage.
• Coordinate the statutory approvals and licenses a working culinary campus needs (e.g. FSSAI, fire, trade license).
• Be on-site as required to resolve issues and protect the launch date.

Vendor ecosystem & launch readiness

• Build and maintain a verified, vetted list of vendors required to launch and operate a campus — kitchen equipment, furniture, signage, consumables, and AMC partners.
• Negotiate vendor terms and ensure every dependency is in place before go-live.
• Create a repeatable launch playbook so each subsequent city opens faster and cleaner than the last.

Who We’re Looking For

• 5–8 years of hands-on experience in retail, QSR, café, cloud-kitchen, coaching-centre, or similar multi-outlet expansion, where you have personally opened multiple physical locations end to end.
• A track record you can quantify: number of sites opened, rent negotiated vs. asking, and projects delivered on time and on budget.
• Strong commercial lease negotiation skills and genuine real-estate literacy (carpet vs. super built-up, RERA, stamp duty, lease structuring).
• Project and fit-out management ability — comfortable owning a BOQ and riding contractors to a deadline. Experience with kitchen-heavy or food-service fit-outs is a strong plus.
• A doer’s mindset: willing to travel extensively, walk raw sites, sit across the table from landlords, and personally chase the details that protect a launch.