Operations Manager – Community Kitchen & Food Distribution
Dream & Beauty Charitable Trust (DBCT)
Location: Delhi
Work Location: In Person
Meals Served: 10,000+ meals daily
About the Role
Dream & Beauty Charitable Trust is looking for a highly responsible, hands-on and experienced Operations Manager to manage our Delhi BBU community kitchen and food distribution operations.
This is not a desk-based managerial position.
Our Delhi operation prepares more than 10,000 meals every day, which are dispatched through designated vehicles to multiple locations for distribution to people in need.
The person appointed to this position will be responsible for ensuring that the entire operation runs smoothly — from procurement of vegetables, groceries and other supplies to manpower management, food preparation, hygiene, timely dispatch, vehicle coordination, distribution, documentation and reporting.
We are looking for someone who understands that managing a charitable food operation of this scale requires discipline, integrity, transparency, cost consciousness and a strong sense of responsibility.
Key Responsibilities
1. Daily Kitchen Operations
Oversee the complete day-to-day functioning of the Delhi community kitchen.
Ensure that preparation, cooking, packing and dispatch schedules are properly planned and followed so that 10,000+ meals are prepared and distributed on time every day.
Coordinate cooks, helpers, drivers and other operational staff to prevent delays or disruption.
Immediately address manpower shortages, operational bottlenecks or other issues that could affect meal preparation or distribution.
2. Procurement & Cost Control
Manage the daily/periodic procurement of:
* Vegetables and fresh produce
* Grains, pulses and groceries
* Cooking ingredients
* Packaging and distribution materials
* Cleaning and sanitation supplies
* Other kitchen and operational requirements
Regularly compare vendor prices and market rates to ensure that the Trust receives good quality materials at the most economical and reasonable prices.
Verify quantity and quality of materials received and maintain proper purchase and supporting records.
Develop and maintain reliable vendors while continuously identifying opportunities for responsible cost savings.
3. Inventory & Stock Management
Monitor consumption and stock levels of food ingredients and operational supplies.
Maintain accurate records of:
* Materials received
* Materials issued
* Daily consumption
* Closing stock
* Wastage, shortages or discrepancies
Ensure adequate stock is available without unnecessary over-purchasing, wastage or pilferage.
4. Food Quality, Safety & Hygiene
Ensure high standards of cleanliness, personal hygiene and safe food handling throughout the kitchen.
Monitor hygiene during:
* Receiving and storage
* Washing and preparation
* Cooking
* Packing
* Loading
* Transportation
* Distribution
Ensure kitchen equipment, preparation areas, utensils, storage areas and food transportation containers/vehicles are maintained appropriately.
Ensure applicable organizational SOPs and food-safety requirements are followed.
5. Staff Management & Attendance
Supervise cooks, helpers, drivers and other support staff.
Assign clear daily duties and responsibilities.
Maintain accurate records of:
* Attendance
* Reporting and departure times
* Leave and absence
* Daily duty assignments
* Performance and operational issues
Ensure adequate manpower is available for each shift and function.
Report repeated absenteeism, misconduct or staffing concerns promptly to HR/Management.
6. Recruitment & Manpower Planning
Identify manpower shortages and requirements.
Coordinate with HR for timely recruitment of cooks, helpers, drivers and other operational staff.
Support interviewing, selection, onboarding and deployment of operational employees as required.
7. Dispatch & Food Distribution
Plan and supervise the timely loading and dispatch of prepared meals.
Coordinate vehicles, drivers, routes and distribution requirements to ensure food reaches designated locations safely and on schedule.
Maintain appropriate records of quantities dispatched and locations served.
Immediately escalate delays, vehicle breakdowns, shortages or other issues that may affect distribution.
8. Vehicle & Fleet Coordination
Monitor vehicles used for food distribution and ensure they remain operational and appropriately maintained.
Maintain records relating to:
* Vehicle deployment
* Driver assignments
* Servicing and repairs
* Insurance
* Pollution/fitness and other applicable documentation
* Fuel usage and bills
* Breakdowns and maintenance requirements
Coordinate preventive maintenance so that vehicle issues do not disrupt food distribution.
9. Documentation & Daily Reporting
Maintain clear and verifiable operational records.
Provide Management with regular reports covering areas such as:
* Meals prepared and dispatched
* Procurement and expenditure
* Stock and consumption
* Staff attendance
* Staff deployment
* Vehicle deployment
* Operational problems
* Wastage or discrepancies
* Corrective actions taken
Records must be maintained accurately and made available to Management whenever required.
10. Financial Accountability & Transparency
This position involves responsibility for charitable resources and therefore requires a high degree of integrity and transparency.
The Manager will be expected to ensure that purchases, stock movement, consumption, manpower deployment and operational expenses are properly documented and verifiable.
Any discrepancy, wastage, unusual expenditure or operational concern must be promptly brought to Management’s attention.
Candidate Profile
We are looking for a candidate who is:
* Hands-on and comfortable working on the ground
* Highly organized and disciplined
* Experienced in managing people and daily operations
* Robust in procurement and vendor negotiation
* Cost-conscious without compromising food quality or safety
* Comfortable maintaining records and submitting reports
* Capable of handling pressure and solving problems quickly
* Able to coordinate multiple teams simultaneously
* Honest, transparent and accountable
* Respectful in dealing with employees, vendors and beneficiaries
* Comfortable working in a service-oriented/charitable environment
Preferred Experience
Candidates with experience in one or more of the following will be preferred:
* Large-scale/community kitchens
* Institutional kitchens
* Catering operations
* Langar/community meal operations
* Hotels or food-service operations
* Cloud kitchens
* Food production facilities
* NGO/community-service operations
* Warehouse/procurement operations involving food
* Fleet and last-mile distribution management
Experience managing high-volume food production or distribution operations will be strongly preferred.
Qualifications
Graduate or relevant diploma/qualification preferred.
Candidates with qualifications or training in Hotel Management, Catering, Food Production, Food Safety, Supply Chain, Procurement or Operations Management will have an advantage.
Practical experience managing large-scale operations will be given significant consideration.
What This Role Requires
Candidates should apply only if they are comfortable taking end-to-end operational responsibility for a large community food program.
The successful candidate must be willing to be physically present at the facility, supervise operations on the ground, address problems as they arise and ensure that thousands of meals reach the intended beneficiaries safely and on time every day.
This role is suited to someone who combines operational discipline with a genuine spirit of service.
Benefits
Food provided
How to Apply
Interested candidates may send their CV/resume to:
Email:
[email protected]
[email protected]
Phone:
+91-XXXXXXXXXX
90410-98552
Please mention “Application – Operations Manager, Delhi BBU” while applying.
Work Location: In person – Delhi
Pay: ₹32,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
Work Location: In person
📌 Operations Manager (Delhi)
🏢 Dream and Beauty Charitable Trust
📍 Delhi