Industrial and Institutional Catering Operation Manager

ELIGIBILITY CRITERIA

Experience: 5–10 years in industrial/institutional catering.

Experience in managing large-volume catering operations preferred.

Experience with factories, corporate canteens, hospitals, schools or institutions preferred.

Strong knowledge of food costing, manpower planning and inventory control.

Good communication and client-handling skills.

Ability to manage multiple sites and teams.

Computer knowledge, especially Excel and MIS, is required.

Willingness to travel between sites.

Education

Hotel Management / Catering / Hospitality Management preferred.

Relevant experience can be considered in lieu of qualification.

JOB DESCRIPTION

Operations Manager – Industrial Catering

Company: Flavour Base India

Location: IMT Manesar / Delhi NCR

Industry: Industrial & Institutional Catering

Reporting To: Director / Co-Founder – Operations

Job Purpose

Operations Manager will be responsible for the end-to-end management of industrial catering operations, ensuring timely food production, quality, hygiene, manpower availability, client satisfaction, cost control and profitable operations across assigned sites.

Key Responsibilities

1. Site & Operations Management

Complete day-to-day operations of assigned industrial canteens.

Ensure timely breakfast, lunch, snacks, tea and dinner services.

Maintain smooth operations without service interruption.

Monitor production, dispatch, serving and cleaning activities.

Conduct regular site inspections and operational audits.

2. Food Quality & Hygiene

Ensure compliance with company food safety and hygiene SOPs.

Monitor raw material quality, storage, FIFO/FEFO and wastage.





Ensure personal hygiene and grooming standards of all staff.

Take immediate CAPA in case of quality complaints or food safety issues.

Maintain required records and documentation.

3. Manpower Management

Prepare manpower requirements and duty rosters.

Ensure 100% manpower availability as per contract.

Control absenteeism, overtime and unnecessary manpower costs.

Train supervisors, cooks, helpers and service staff.

Monitor staff discipline, attendance and performance.

4. Cost & Inventory Control

Control food cost, labour cost, consumables and operational expenses.

Monitor daily consumption and wastage.

Ensure proper stock management and minimum/maximum inventory levels.

Verify purchase requirements and consumption against production.

Identify opportunities to reduce operational costs without compromising quality.

5. Client Management

Maintain regular communication with client HR, Admin and Facility teams.

Attend client meetings and resolve operational complaints.

Collect feedback and implement corrective actions.

Maintain strong client relationships and ensure contract compliance.

Support business retention and additional business opportunities.

6. MIS & Reporting Daily/weekly/monthly reporting of:

Meal production and consumption

Food cost

Manpower attendance

Wastage

Inventory

Complaints and CAPA





Sales and collection status

Site profitability

Operational deviations

7. Profitability

Take responsibility for the profitability of assigned sites.

Monitor actual cost against approved budget.

Ensure billing quantities are accurate.

Identify leakage, wastage and unnecessary expenses.

Work with Finance and Purchase teams for cost control.

8. New Site Launch

Take responsibility for operational setup of recent contracts.

Prepare manpower, equipment, raw material and vendor requirements.

Coordinate kitchen setup and trial runs.

Ensure smooth Go-Live of new sites.

Key Performance Indicators (KPIs)

KPI

Target

Food Quality

Zero major quality complaints

Hygiene

100% SOP compliance

Manpower

100% required deployment

Food Cost

Within approved budget

Wastage

Minimum possible / within defined limit

Client Complaints

Immediate closure

Meal Service

100% on-time service

Inventory

No stock-out / minimum variance

Site Profitability

As per approved budget

Documentation

100% daily MIS compliance

Client Satisfaction

Excellent / agreed SLA

Authority & Accountability

Operations Manager will have authority to:

Allocate manpower at sites.

Approve routine operational requirements within defined limits.

Take corrective action against operational staff.

Stop usage of poor-quality raw material.

Escalate serious food safety or client issues immediately.

Recommend hiring, replacement or disciplinary action.

However, major financial commitments, salary changes, vendor appointments, purchases beyond approved limits and contractual decisions will require approval from management.

📌 Industrial Catering Manager (Gurugram)
🏢 Flavour Base India
📍 Gurugram