Role Summary

Manage day-to-day, on-ground operations at an assigned corporate/institutional catering site while also owning food quality, hygiene, and safety standards for the site. Ensure timely service, staff discipline, and smooth site coordination as per company standards, while designing and enforcing quality control systems, conducting regular audits, and ensuring full compliance with FSSAI and internal food safety standards. Act as the first point of contact for client coordination at the site level.

Key Responsibilities

Site Operations

- Oversee daily meal preparation and service timelines at the assigned site (breakfast/lunch/dinner as applicable)

- Ensure menus are followed as per the approved plan and portion sizes are maintained

- Track daily consumption of raw materials and raise indents/requisitions as needed

- Ensure minimal food wastage and report discrepancies

Staff Management

- Supervise on-site kitchen staff, servers, and helpers; assign daily duties

- Monitor staff attendance, grooming, and uniform compliance

- Train current staff on SOPs, service standards, hygiene, and food safety/quality SOPs

- Handle minor staff issues and escalate major ones to the Operations Manager

Client Coordination

- Act as the on-site point of contact for client/facility feedback

- Address minor client complaints on the spot; escalate major issues promptly

- Coordinate with the client's admin/facility team for daily requirements (headcount changes, special requests, events)

Quality Control Systems

- Implement standardized quality control checklists and processes at the site

- Monitor benchmarks for taste, presentation, portion size, and temperature standards

- Conduct regular taste panels and quality sampling





- Review new menu items/recipes before rollout at the site

Site Audits & Inspections

- Conduct scheduled and surprise audits/self-checks at the site

- Inspect food storage, expiry management, and raw material quality on-site

- Audit kitchen cleanliness, equipment sanitation, and staff hygiene practices

- Prepare audit reports with corrective action plans and follow up on closure

Compliance & Food Safety

- Ensure the site maintains valid FSSAI licenses and certifications

- Stay updated and compliant with the latest food safety regulations

- Maintain documentation required for client and regulatory audits

- Investigate food safety incidents/complaints and implement preventive measures

Vendor & Raw Material Quality

- Verify quality specifications for raw materials received at the site; flag substandard vendor supplies

- Coordinate with the procurement team on quality-related vendor issues

Reporting

- Submit daily/weekly reports on consumption, wastage, staff attendance, client feedback, and quality/audit findings to the Operations Manager

- Flag equipment issues, stock shortages, or maintenance needs

- Report quality trends, recurring issues, and improvement recommendations to leadership

Requirements

- 3-6 years of experience in catering, cafeteria, or institutional food service supervision, with exposure to food safety/quality control

- Working knowledge of FSSAI regulations, HACCP, and food safety standards

- Strong team handling and on-ground problem-solving skills

- Experience conducting basic audits and managing corrective action follow-ups

- Good documentation and reporting skills

- Diploma/Degree in Hotel Management, Catering, Food Technology, or related field preferred; food safety certification (FSSAI/HACCP) is a plus

📌 Supervisor: Operations & QC (Lucknow)
🏢 Luxmi Cuisine Art's
📍 Lucknow