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Operations Head / Regional Operations Manager

Qualification

- Graduate in Hotel Management, Hospitality Management, Business Administration, Facilities Management, or related field.
- Post Graduation (MBA or equivalent) preferred.
- Graduate candidates with relevant experience will also be considered.

Experience

- 8 to 10 years of experience in Food Services, Facilities Management, Hospitality, Corporate Catering, or Integrated Facility Management.
- Minimum 3 years of experience in a managerial role handling large sites and client-facing operations.

Job Purpose

The Project Manager will be responsible for overseeing end-to-end Food and Facility Management operations at the assigned site(s). The role involves ensuring operational excellence, client satisfaction, budget management, cost control, compliance adherence, and team leadership while maintaining service quality standards.

Key ResponsibilitiesOperations Management

- Manage day-to-day Food Services and Facility Management operations at the site.
- Ensure delivery of services as per contractual commitments and Service Level Agreements (SLAs).
- Monitor operational performance and implement continuous improvement initiatives.
- Ensure adherence to statutory requirements, health, safety, hygiene, and company policies.

Client Relationship Management

- Serve as the primary point of contact for clients and stakeholders.
- Conduct regular review meetings with clients to discuss operational performance and improvement opportunities.
- Address client concerns promptly and ensure high levels of customer satisfaction.
- Build and maintain robust, long-term client relationships.

Financial Management

- Prepare annual budgets and operational forecasts.
- Track site expenses and ensure adherence to approved budgets.
- Analyze operational costs and identify opportunities for cost optimization.




- Monitor profitability, revenue, and site financial performance.
- Prepare and present monthly financial and operational reports to management.

Cost Tracking & Budget Control

- Develop and maintain cost tracking mechanisms for food, manpower, consumables, and facility services.
- Monitor budget utilization and ensure effective cost control measures.
- Manage vendor contracts and negotiate pricing to achieve cost efficiencies.
- Identify and mitigate financial risks impacting site operations.

Team Management

- Lead, mentor, and manage operational teams, supervisors, and support staff.
- Drive employee engagement and performance management initiatives.
- Ensure adequate manpower planning and resource allocation.
- Conduct regular training programs to enhance service quality and compliance.

Vendor & Compliance Management

- Manage vendor performance and ensure service delivery standards are met.
- Ensure compliance with statutory requirements, audits, food safety standards, and facility regulations.
- Coordinate internal and external audits and implement corrective actions.

Skills & Competencies

- Strong knowledge of Food Service and Facility Management operations.
- Excellent client management and stakeholder engagement skills.
- Budget preparation, cost tracking, and financial analysis expertise.
- Strong leadership and people management capabilities.
- Problem-solving and decision-making skills.
- Proficiency in MS Office, especially Excel and PowerPoint.
- Strong communication and presentation skills.

Key Performance Indicators (KPIs)

- Client Satisfaction Score
- Budget Adherence
- Cost Optimization Achievement
- Service Level Compliance
- Food Safety & Quality Compliance
- Team Productivity and Retention
- Audit and Compliance Scores
- Site Profitability

Pay: ₹700,000.00 - ₹900,000.00 per year

Benefits:

- Health insurance
- Provident Fund

Work Location: In person

📌 Project Manager (India)
🏢 Sodexo India Services India
📍 India