Position Title

Catering Manager – Industrial Catering Division

Department

Operations – Catering Division

Reporting To

Director / Unit Head

Supervises

Head Chef, Kitchen Staff, Delivery & Service Staff

Location

Sanand GIDC Unit, Ahmedabad – 382110

Employment Type

Full-Time, On-Site

Working Hours

6:00 AM – 8:00 PM (rotational rest days as per schedule)

ROLE PURPOSE

The Catering Manager is the single point of accountability for the entire industrial catering operation at the Sanand GIDC Unit. This role bridges the kitchen, the client, and the business — overseeing four daily meal services (Breakfast, Lunch, Hi-Tea, Dinner), managing the full team including the Head Chef, controlling food costs, ensuring FSSAI compliance, and driving client satisfaction. The Catering Manager reports directly to the Director and is expected to run the division as a profit-responsible business unit.

MEAL SERVICE OVERSIGHT SCHEDULE

Meal

Delivery Time

Manager's Oversight Responsibility

Breakfast

By 7:00 AM

Confirm pax count by 5:30 AM, verify dispatch readiness

by 6:30 AM, ensure on-time delivery to client site.

Lunch

By 12:00 PM

Review menu and quality before dispatch at 11:15 AM;

address any client pre-lunch requests or changes.

Hi-Tea

By 4:00 PM

Confirm snack dispatch by 3:30 PM; use this window for

client check-in call or site visit if needed.

Dinner

By 7:00 PM

Oversee final meal dispatch by 6:15 PM; review the day's

wastage and cost log before close of day.

KEY RESPONSIBILITIES & DUTIES

1. Overall Catering Operations Management

● Plan and approve weekly menus in coordination with the Head Chef, aligning with client preferences, seasonal availability, and budgeted food cost

● Ensure all four meals are dispatched and delivered on time every day without exception

● Hold daily morning briefing with the Head Chef and kitchen team to align on the day's plan, headcount, and any special requirements

● Monitor the full workflow from raw material receipt to final delivery, identifying and removing bottlenecks

● Develop and enforce SOPs for all catering operations — production, packaging, transport, and service

● Maintain an operations log and submit daily summary report to the Director

2. Food Quality Assurance & Standards

● Conduct pre-dispatch quality checks on taste, temperature, presentation, and portion size for all meals

● Approve and periodically review standardised recipes to maintain consistency across services

● Investigate and resolve any food quality complaints within 24 hours with documented root cause analysis

● Implement a structured feedback loop — collect client feedback weekly and translate it into kitchen improvements

● Ensure raw material quality standards are upheld at the procurement stage by working with the Head Chef

● Introduce periodic menu refreshes and variety to maintain client engagement and satisfaction

3. FSSAI & Food Safety Compliance

● Hold overall accountability for the unit's FSSAI licence validity and all regulatory compliance

● Ensure all FSSAI Schedule 4 documentation is maintained, updated, and audit-ready at all times — including cleaning logs, pest control records,



temperature logs, and staff medical fitness certificates

● Conduct monthly internal food safety audits and ensure corrective actions are closed within 7 days

● Coordinate and manage external FSSAI inspections; act as the primary contact for the regulatory authority

● Ensure all kitchen staff are trained in basic food hygiene and FSSAI personal hygiene norms

● Drive a culture of food safety accountability across the entire team

4. Food Cost Control & Waste Management

● Set and manage per-meal food cost targets in coordination with the Director; monitor daily actuals against budgets

● Review weekly food cost reports and present variance analysis with corrective actions to the Director

● Implement systems to accurately track pax count, consumption, and wastage at every meal

● Drive waste reduction through accurate headcount forecasting, FIFO inventory discipline, and portion standardisation

● Identify cost optimisation opportunities — seasonal ingredient substitution, bulk procurement, vendor renegotiation — without compromising quality

● Target food wastage to remain within 3% of total raw material consumption; escalate if exceeded

5. Procurement & Vendor Management

● Approve daily and weekly purchase indents raised by the Head Chef; monitor spending against budget

● Identify, evaluate, and onboard approved vendors for groceries, fresh produce, dairy, and packaging

● Negotiate pricing and terms with vendors to ensure competitive cost without quality compromise

● Resolve supply chain issues — delayed deliveries, substandard materials — promptly to prevent meal disruptions

● Maintain a vendor performance tracker and review quarterly; replace underperforming vendors

● Ensure all purchased ingredients carry FSSAI-compliant labels and documentation

6. Staff Recruitment, Training & Management

● Plan kitchen and service staffing requirements based on meal volumes and client contracts; raise timely requisitions to HR

● Participate in interview and selection of the Head Chef, cooks, helpers, and delivery staff

● Design and conduct induction training for all new catering staff covering food safety, SOPs, and brand standards

● Prepare and manage shift rosters to ensure complete coverage for all four meal services every day

● Monitor attendance, performance, and discipline across the team; conduct monthly performance reviews

● Build a motivated, disciplined team by recognising good performance and promptly addressing gaps

● Manage attrition by maintaining a pipeline of trained backup staff at all times

7. Client Relationship Management

● Serve as the primary point of contact for all industrial catering clients — building robust, trust-based relationships





● Conduct scheduled client meetings (weekly or fortnightly) to review service quality, gather feedback, and discuss upcoming requirements

● Proactively propose seasonal menus, special occasion meals, and service enhancements to delight clients

● Handle client escalations and complaints with professionalism, speed, and a documented resolution process

● Coordinate with client HR/admin for headcount updates, menu preferences, dietary requirements, and special events

● Identify upselling opportunities such as additional meal services, event catering, or premium meal tiers

8. Financial Management & Reporting

● Prepare and submit weekly food cost reports, wastage logs, and operational summaries to the Director

● Track monthly P&L; of the catering division; provide variance commentary and action plans

● Manage petty cash for daily kitchen purchases within the approved limit; reconcile weekly

● Support monthly invoicing to clients — verify pax counts, meal counts, and contract rates for accurate billing

● Contribute to annual budgeting for the catering division with data-backed projections

KEY PERFORMANCE INDICATORS (KPIS)

KPI

Target

Frequency

All 4 meals delivered on time

≥ 98%

Daily

Food cost per meal vs. budget

Within approved FOC

Weekly

Food wastage as % of raw material

≤ 3%

Weekly

Client satisfaction score

≥ 4.2 / 5.0

Monthly

FSSAI documentation compliance

100%

Monthly

Kitchen hygiene audit score

≥ 90%

Monthly

Staff roster coverage (zero gaps)

100%

Daily

Client complaint resolution TAT

Within 24 hours

Per incident

Monthly P&L; vs. budget

Within ±5%

Monthly

QUALIFICATIONS & EXPERIENCE

Education

Degree / Diploma in Hotel Management, Hospitality, or

Business Administration (preferred)

Experience

Minimum 5–7 years in industrial / institutional

catering, with at least 2 years in a supervisory or managerial role

Language

Hindi (required); Gujarati (preferred); English (basic

written communication)

Certifications

FSSAI FoSCoS awareness; Food Safety Supervisor

certification preferred

Technical Skills

Menu costing, vendor negotiation, staff scheduling,

FSSAI documentation, basic MS Office / reporting tools

Soft Skills

Leadership, client communication, problem-solving,

composure under pressure, accountability

WORKING CONDITIONS

● Primarily on-site at the Sanand GIDC Unit; regular visits to client sites as required

● available on call for client emergencies

● Uniform / formal attire as per company dress code policy

● Accommodation / transport assistance available as per company policy

AUTHORITY & ESCALATION

● Full authority to approve or reject raw material deliveries that do not meet quality standards

● Authority to hire, manage, and dismiss kitchen and service staff (subject to Director approval for permanent roles)

● Authority to stop meal service if a food safety or quality risk is identified; must notify Director immediately

● Authority to approve vendor payments within the sanctioned purchase order limits

● Escalates client contract changes, capex requirements, FSSAI violations, and P&L; deviations to the Director

📌 Catering Manager (Ahmedabad)
🏢 Aazad Mithai
📍 Ahmedabad