Position Overview The Pan India Food & Beverage Lead is responsible for managing all cafeteria, canteen, and food service operations across multiple manufacturing facilities in India. This role ensures the delivery of high-quality, hygienic, cost-effective, and compliant food services to factory employees across all shifts while maintaining the highest standards of food safety, nutrition, and employee satisfaction.

Key Responsibilities Multi-Site F&B; Operations Management

- Oversee food and beverage operations across multiple manufacturing facilities pan-India
- Develop and implement standardized operating procedures for all factory canteens and cafeterias
- Ensure consistent food quality, menu standards, and service levels across all locations
- Manage operations for multiple daily shifts including early morning, day, night, and rotating shifts
- Coordinate special meal services for overtime periods, production peaks, and festive occasions
- Implement efficient food service models (buffet, cafeteria-style, packed meals) based on facility requirements
- Manage tea/coffee stations, vending machines, and refreshment points across factory floors

Vendor and Contract Management

- Select, onboard, and manage food service vendors and catering contractors across locations
- Negotiate pan-India contracts ensuring competitive pricing and service quality
- Establish service level agreements (SLAs) with clear quality, hygiene, and performance metrics
- Monitor vendor performance through regular audits, feedback, and KPI tracking
- Manage vendor invoicing, payments, and contract renewals
- Develop backup vendor arrangements to ensure business continuity
- Coordinate with procurement for centralized contracts and volume discounts

Food Safety, Hygiene, and Compliance

- Ensure 100% compliance with Food Safety and Standards Authority of India (FSSAI) regulations
- Implement and maintain FSSAI licensing across all factory food service locations
- Enforce strict food safety protocols including storage, preparation, and service standards
- Conduct regular hygiene audits and health inspections of kitchen facilities
- Ensure staff medical fitness certificates, food handler training, and hygiene certification
- Maintain pest control, sanitation, and waste management standards
- Implement HACCP (Hazard Analysis Critical Control Points) principles in food operations
- Ensure compliance with Factory Act provisions related to canteen facilities
- Coordinate with local health authorities and regulatory inspections

Menu Planning and Nutrition Management

- Design nutritious, balanced menus catering to diverse dietary preferences and regional tastes
- Ensure variety in daily and weekly menu rotations to prevent monotony
- Accommodate special dietary requirements (vegetarian, vegan, religious, medical)
- Balance nutrition with cost-effectiveness and employee preferences
- Plan seasonal menus incorporating fresh, local ingredients
- Manage portion control to reduce waste while ensuring adequate nutrition
- Coordinate special menus for festivals, celebrations, and company events

Budget and Cost Management

- Develop and manage pan-India F&B; budgets across all manufacturing facilities




- Track meal costs per person, subsidies, and operational expenses
- Implement cost optimization strategies without compromising quality
- Negotiate bulk purchasing agreements for commodities and supplies
- Monitor food wastage and implement reduction strategies
- Prepare financial reports including budget vs. actual analysis and variance reporting
- Manage subsidy structures and employee meal contribution policies

Infrastructure and Facility Management

- Oversee kitchen equipment maintenance, repairs, and replacement across locations
- Ensure adequate dining space, seating capacity, and amenities for factory workforce
- Manage kitchen infrastructure including cooking equipment, refrigeration, and storage
- Implement water purification systems and ensure secure drinking water availability
- Coordinate facility upgrades, renovations, and capacity expansions
- Ensure proper ventilation, lighting, and temperature control in dining areas

Quality Assurance and Audits

- Establish quality control systems for food procurement, preparation, and service
- Conduct regular quality audits and mystery customer surveys
- Implement food sampling and testing protocols
- Monitor food temperature controls, storage conditions, and shelf-life management
- Investigate food quality complaints and implement corrective actions
- Maintain audit trails and documentation for compliance and quality reviews

Employee Engagement and Satisfaction

- Gather employee feedback through surveys, suggestion boxes, and food committees
- Address complaints and escalations promptly and professionally
- Organize food tasting sessions and menu feedback programs
- Celebrate cultural diversity through regional and festival-specific menus
- Implement employee wellness initiatives through healthy food options
- Manage employee meal card systems, subsidies, and payment mechanisms

Technology and Reporting

- Implement cafeteria management systems for meal tracking and attendance
- Utilize RFID/biometric systems for meal consumption tracking
- Generate reports on meal counts, costs, satisfaction scores, and compliance
- Analyze data for trend identification and continuous improvement
- Implement digital feedback mechanisms and complaint management systems

Team Management and Training

- Manage relationships with vendor teams including chefs, cooks, and service staff
- Ensure adequate staffing levels across all shifts and locations
- Coordinate training programs on food safety, hygiene, and customer service
- Conduct induction programs for new vendor staff and service teams
- Foster service excellence culture and accountability

Stakeholder Coordination

- Collaborate with HR, Admin, EHS, and Operations teams at each facility
- Coordinate with plant heads and facility managers on F&B; requirements




- Communicate with union representatives on canteen-related matters
- Partner with health and safety teams on wellness initiatives
- Manage relationships with local suppliers and food vendors

Required Qualifications Education and Experience

- Bachelor's degree in Hotel Management, Food Science, Nutrition, Catering Management, or related field
- 8-12 years of experience in food and beverage operations management
- Minimum 5 years managing multi-site food operations in manufacturing/industrial environment
- Experience with large-scale catering operations (500+ meals per day per location)
- Strong knowledge of factory canteen operations and shift-based meal services

Regulatory Knowledge

- Deep understanding of FSSAI regulations, licensing, and compliance requirements
- Knowledge of Factory Act provisions related to canteen facilities
- Familiarity with health and safety regulations in industrial settings
- Understanding of labor laws related to contract catering staff

Skills And Competencies

- Strong vendor management and contract negotiation skills
- Excellent knowledge of food safety, hygiene, and HACCP principles
- Proven budget management and cost optimization abilities
- Strong analytical skills with proficiency in MS Excel and reporting tools
- Excellent problem-solving and crisis management capabilities
- Outstanding communication and stakeholder management skills
- Ability to manage multiple locations and travel extensively (40-50% travel)
- Cultural sensitivity and ability to cater to diverse workforce

Additional Requirements

- Food Safety Supervisor certification preferred
- Experience with ISO 22000 or similar food safety management systems preferred
- Knowledge of nutrition and dietary planning
- Familiarity with cafeteria management software and POS systems
- Willingness to work flexible hours and respond to emergencies
- Proficiency in English and Hindi; knowledge of regional languages beneficial

Success Factors

- Consistent delivery of high-quality, hygienic food across all locations
- 100% compliance with FSSAI and food safety regulations
- High employee satisfaction scores (80%+ positive feedback)
- Achievement of budget targets with cost optimization
- Zero food safety incidents or non-compliance issues
- Strong vendor performance and relationship management
- Proactive problem resolution and continuous improvement mindset
- Effective standardization and quality consistency across facilities

Key Performance Indicators (KPIs)

- Employee Satisfaction Score (quarterly surveys)
- Food Safety Compliance Rate (100% target)
- Cost per Meal/Per Person Per Day
- Food Wastage Percentage
- Vendor Performance Score
- Audit Compliance Rate
- Menu Variety Index
- Complaint Resolution Time
- Meal Service On-Time Percentage
- Budget Variance (actual vs. planned)

Travel Requirements

- 40-50% travel across manufacturing facilities in India
- Regular site visits for audits, vendor reviews, and operations oversight
- Flexibility to travel to remote factory locations

Reporting Structure This position typically reports to the Regional Facilities Manager, Head of Workplace Services, or Operations Director, depending on organizational structure.

📌 Senior Manager - Food & Beverage (Pan India) (Bengaluru)
🏢 JLL
📍 Bengaluru