1.General Manager — Institutional & Corporate Catering

Role Summary

Lead and scale the company's institutional catering vertical — covering corporate offices, cafeterias, and large-scale institutional dining (schools, hospitals, factories, corporate campuses). Responsible for end-to-end operations across multiple client sites, ensuring consistent food quality, cost control, compliance, and client retention at scale.

Key Responsibilities

Operations Management

- Oversee daily operations across multiple cafeteria/institutional catering sites simultaneously
- Standardize menus, portion control, and service SOPs across all locations
- Ensure consistent food quality, hygiene, and presentation across sites
- Monitor food wastage, cost-per-meal, and operational efficiency at each location

Client & Contract Management

- Manage relationships with corporate clients, institutions, and facility managers
- Negotiate and renew annual/long-term catering contracts (SLAs, pricing, volume commitments)
- Handle client escalations, feedback, and satisfaction surveys
- Onboard current institutional clients — site assessment, menu customization, pricing proposals

Team & Staffing

- Recruit, train, and manage site-level chefs, supervisors, and service staff across locations
- Build a scalable staffing model (permanent + on-demand) for fluctuating headcounts (corporate events, seasonal demand)
- Conduct performance reviews for site managers/supervisors

Procurement & Cost Control

- Manage centralized/bulk procurement of raw materials across multiple sites
- Negotiate vendor contracts for consistent quality and pricing at scale
- Track P&L; per site/contract; manage margins against contracted meal rates





Compliance & Quality

- Ensure FSSAI licensing, food safety audits, and hygiene standards are met at every site
- Implement quality control checks (taste panels, site inspections, client feedback loops)
- Maintain documentation for institutional/corporate audits (many corporates require vendor compliance checks)

Business Development

- Identify and pitch new corporate/institutional accounts (offices, factories, hospitals, educational institutes)
- Prepare proposals, RFP responses, and cost estimates for tenders
- Track industry trends in institutional dining (health-conscious menus, subsidized meal models, etc.)

Requirements

- 6-10 years in institutional/corporate catering, cafeteria management, or large-scale F&B; operations
- Proven experience managing multi-site operations and corporate B2B contracts
- Strong understanding of FSSAI compliance and food safety standards
- Experience with tender/RFP processes for corporate accounts is a plus
- Excellent negotiation, vendor management, and P&L; ownership skills
- Bachelor's degree in Hospitality/Business Management or equivalent experience

1. General Manager — Institutional & Corporate Catering

About the Role We're looking for someone who can run our catering business for corporate offices, cafeterias, and institutions (like schools,



hospitals, factories). This person will be responsible for making sure food quality, service, and operations stay smooth across all our client locations.

What You'll Do

- Manage the daily catering operations at multiple client sites (offices, cafeterias, institutions)
- Make sure food quality, taste, and hygiene stay consistent everywhere
- Plan menus and keep a check on food costs and wastage
- Handle relationships with corporate clients — understand their needs and keep them happy
- Take care of contracts and pricing with clients, and renew them on time
- Hire, train, and manage the kitchen and service staff at each location
- Deal with client complaints or issues quickly and professionally
- Manage buying of raw materials and deal with suppliers/vendors
- Make sure all food safety rules (like FSSAI) are followed at every site
- Keep track of budgets, expenses, and profits for each client/site
- Look for new business opportunities — new offices, schools, or institutions who need catering
- Prepare quotes and proposals when a new client wants to sign up

What We're Looking For

- 5+ years of experience in catering, cafeteria management, or food service business
- Some experience handling corporate or institutional clients (not just events/weddings)
- Good with people — staff, clients, vendors, everyone
- Comfortable managing budgets and costs
- Knows about food safety and hygiene standards
- Graduate degree (Hospitality, Business, or similar) — but experience matters more than degree

Pay: ₹22,389.72 - ₹97,897.45 per month

Work Location: In person

📌 General Manager — Institutional & Corporate Catering (Lucknow)
🏢 LUXMI CUISINE ART'S PRIVATE
📍 Lucknow