Role Purpose:

The Site Manager is responsible for leading end-to-end site operations, ensuring seamless delivery of food services while maintaining the highest standards of quality, safety, hygiene, and customer satisfaction. The role drives operational excellence, profitability, client relationship management, compliance, and people leadership by overseeing food production, financial performance, inventory, QHSE, and process adherence to achieve business objectives and sustain long-term client partnerships.

Job Description:

The Site Manager is responsible for leading end-to-end site operations, ensuring seamless food service delivery while maintaining the highest standards of quality, safety, hygiene, and customer satisfaction. The role is accountable for operational excellence, financial performance, client relationship management, statutory compliance, and people leadership to achieve business objectives and drive long-term client retention.

Key Responsibilities

1. Food Operations

- Ensure all services are delivered in line with client agreements and company standards.
- Plan and manage menu cycles for breakfast, lunch, snacks, dinner, and special events.
- Develop new menus and continuously improve existing offerings.
- Conduct food tasting before every service to ensure quality, taste, and presentation.
- Drive food promotions, festive menus, and value-added initiatives.
- Supervise food preparation to ensure adherence to standardized recipes, quality, portion control, and consistency.
- Ensure proper implementation of FIFO (First In, First Out) practices and food storage standards.
- Maintain hygiene, cleanliness, and temperature controls in kitchens, cold rooms, and storage areas.
- Coordinate maintenance and upkeep of kitchen equipment and facilities.
- Ensure compliance with food safety standards, including ISO 22000:5000 and company hygiene guidelines.

2. Business Performance & Profitability

- Drive site profitability by monitoring operational and financial performance.




- Analyse operational reports and implement corrective actions where required.
- Meet revenue, profitability, and cost management targets.
- Identify opportunities to grow business through service excellence and value-added offerings.
- Escalate operational risks and business concerns to management in a timely manner.

3. Financial Management

- Ensure accurate cash handling, reconciliation, and timely deposits.
- Ensure invoices are raised and submitted to clients as per agreed timelines.
- Coordinate with Finance to ensure timely collections and minimize outstanding payments.
- Maintain accurate financial records and support billing processes.

4. People Management

- Lead and manage the on-site operations team, including chefs, cooks, stewards, housekeeping staff, cashiers, and store personnel.
- Plan manpower deployment and work schedules for optimum productivity.
- Foster a positive, collaborative, and performance-driven work workplace.
- Identify training needs and ensure continuous capability development.
- Ensure compliance with all HR policies, employee engagement initiatives, and statutory requirements.

5. Client Relationship Management

- Build and maintain strong client relationships through regular engagement.
- Address client concerns promptly and ensure high levels of customer satisfaction.
- Identify opportunities for additional business and service improvements.
- Drive 100% client retention through consistent service delivery and operational excellence.

6. Cost & Wastage Control

- Monitor food production, consumption, leftovers, and wastage.




- Implement effective controls to reduce food waste and optimize costs.
- Ensure proper waste segregation and disposal in line with statutory regulations.
- Coordinate with Procurement to manage food costs and pricing trends.

7. Procurement & Inventory Management

- Monitor daily material requirements and inventory levels.
- Ensure timely procurement of quality materials as per company standards.
- Maintain inventory records and ensure proper storage practices.
- Ensure all procurement and inventory checklists are completed accurately.

8. Quality, Health, Safety & Environment (QHSE)

- Ensure compliance with all QHSE policies and food safety standards.
- Maintain high standards of hygiene, sanitation, and workplace safety.
- Ensure all incidents, hazards, and non-conformities are reported and resolved promptly.
- Coordinate with QHSE teams for audits, inspections, and corrective actions.
- Drive continuous improvement in safety and hygiene performance.

9. Compliance & Governance

- Ensure compliance with all statutory, legal, food safety, and company policies.
- Maintain all mandatory licenses, records, and documentation.
- Ensure valid client contracts and agreements are renewed on time.
- Implement and monitor operational processes, SOPs, and documentation across the site.

Qualifications

- Graduate in Hotel Management, Hospitality Management, Catering Technology, or a related discipline.
- Postgraduate qualification will be an added advantage.

Experience

- 10+ years of experience in food services, hospitality, catering, or facility management.
- Experience in managing large-scale food operations and client-facing sites is preferred.

Functional Competencies

- Food & Catering Operations
- Client Relationship Management
- Financial & Cost Management
- Inventory & Procurement Management
- Food Safety & Hygiene Standards
- Team Leadership & Workforce Planning
- Operational Excellence
- Process Improvement
- Problem Solving & Decision Making

📌 Key Account Manager - Food Operations (Vijayawada)
🏢 Sodexo
📍 Vijayawada