JOB DESCRIPTION
Operations Assistant Manager – Institutional & Industrial Catering Company: A B Resorts and Restaurants Private Limited (ABRR)

Location:
VIT-AP University Campus, Amaravati, Andhra Pradesh

Experience:
Minimum 3 Years

Salary:
Negotiable, based on experience and suitability Employment Type: Full-Time 1.

About the Company
A B Resorts and Restaurants Private Limited (ABRR) operates in the hospitality, food services and institutional catering industry, providing large-scale food service solutions. The company manages catering operations at VIT-AP University, Amaravati, serving approximately 4,000 meals daily. ABRR is committed to maintaining high standards of food quality, operational efficiency, hygiene and customer satisfaction. The organization emphasizes structured operations, effective team coordination, process improvement and consistent service delivery. 2. Role Overview ABRR is looking for an experienced and proactive Operations Assistant Manager to oversee and coordinate the daily operations of its institutional catering business at VIT-AP University. The candidate will be responsible for ensuring the smooth functioning of all departments, including kitchen operations, stores and inventory, food service, quality control and administration. The individual will serve as the central coordination point between the Relations Executive (GRE), Stores Manager, Head Chef, kitchen personnel and service supervisors, ensuring effective communication, accountability and harmony across all departments. 3. Key Roles & Responsibilities A. Overall Operations Management
- Oversee the day-to-day functioning of the entire catering operation.
- Ensure uninterrupted and timely preparation and service of approximately 4,000 meals daily.
- Monitor daily operations and ensure all departments function efficiently.
- Identify operational bottlenecks and implement corrective measures.
- Ensure adherence to company policies, operational procedures and SOPs.
- Take ownership of operational issues and ensure timely resolution. B. Team Management & Interdepartmental Coordination
- Coordinate with the Relations Executive (GRE), Stores Manager, Head Chef, kitchen team and service personnel.
- Establish effective communication and professional harmony among all departments.
- Delegate responsibilities and establish clear accountability.
- Monitor staff attendance, punctuality, discipline and productivity.
- Resolve internal conflicts and coordination gaps.
- Conduct regular operational meetings and review departmental performance.
- Ensure that all department heads and team members fulfil their respective responsibilities. C. Kitchen & Food Service Operations
- Coordinate with the Head Chef to ensure timely meal preparation and service.
- Monitor food quality, taste, consistency, portion sizes and presentation.
- Ensure adequate manpower deployment during peak meal hours.
- Monitor food production schedules and service timelines.




- Address operational delays and service disruptions.
- Coordinate with the Relations Executive (GRE) to address student complaints and feedback.
- Monitor food wastage and improve resource utilisation. D. Stores, Procurement & Inventory Management
- Coordinate with the Stores Manager to ensure adequate availability of raw materials and supplies.
- Monitor inventory levels, material consumption and stock movement.
- Ensure proper documentation of inward and outward stock.
- Implement FIFO/FEFO inventory practices.
- Identify stock discrepancies, pilferage and unnecessary wastage.
- Coordinate procurement requirements with the kitchen team and management.
- Ensure proper storage and preservation of materials. E. Quality Assurance, Quality Control & Food Safety
- Monitor food quality and hygiene standards across kitchen and service operations.
- Implement routine QA/QC inspections and monitoring procedures.
- Ensure compliance with applicable FSSAI regulations and food safety requirements.
- Monitor food storage temperatures, preparation practices and serving conditions.
- Ensure sanitation, personal hygiene and cleanliness across operational areas.
- Identify quality deviations and implement corrective and preventive actions.
- Ensure prevention of cross-contamination and adherence to food handling protocols.
- Maintain quality inspection records, checklists and compliance reports. F. Administration & Management Reporting
- Prepare and submit daily operational reports to senior management.
- Monitor departmental performance and staff productivity.
- Maintain records of inventory issues, food wastage, complaints and operational incidents.
- Track daily meal volumes and operational requirements.
- Identify recurring challenges and recommend process improvements.
- Assist management in developing and implementing SOPs.
- Escalate critical operational issues promptly. G. Relations & Stakeholder Coordination
- Work closely with the Relations Executive (GRE) to ensure effective student communication and grievance resolution.
- Maintain professional coordination with VIT-AP administration and relevant stakeholders.
- Ensure institutional service requirements and commitments are consistently met.
- Monitor recurring student complaints and coordinate corrective actions with the relevant departments. 4. Educational Qualifications & Experience
- Minimum 3 years of relevant experience in operations management, industrial catering, institutional catering, hospitality or large-scale food service operations.
- Graduate degree in Hotel Management, Hospitality Management,



Business Administration or a related discipline preferred.
- Experience managing high-volume food production and catering operations will be an advantage.
- Working knowledge of QA/QC processes, food safety and hygiene standards.
- Experience coordinating multiple departments and managing large teams.
- Proficiency in MS Excel and basic operational reporting. 5. Preferred Industry Experience & Technical Knowledge Candidates with experience in the following areas will be preferred:
- Industrial and institutional catering.
- University, college, hospital or corporate cafeteria operations.
- Central kitchen and large-scale food production management.
- Quality Assurance (QA) and Quality Control (QC).
- FSSAI compliance and HACCP principles.
- Food safety, sanitation and hygiene audits.
- Inventory management, procurement and food cost controls.
- SOP implementation and operational process improvement. 6. Essential Skills & Competencies
- Strong leadership and team management capabilities.
- Excellent communication and interpersonal skills.
- Ability to coordinate multiple departments simultaneously.
- Conflict resolution and people management.
- Strong operational planning and execution.
- Problem-solving and decision-making abilities.
- Attention to detail and quality consciousness.
- Ability to work under pressure in a high-volume environment.
- Robust accountability, discipline and ownership. 7. Key Performance Indicators (KPIs) Performance will be evaluated based on: 1. Smooth and uninterrupted daily catering operations. 2. Timely preparation and service of approximately 4,000 meals daily. 3. Effective coordination and accountability across departments. 4. Reduction in food wastage and inventory discrepancies. 5. Consistency in food quality and service standards. 6. Adherence to QA/QC, hygiene and food safety requirements. 7. Reduction in student complaints and operational escalations. 8. Staff productivity, attendance and discipline. 9. Timely submission of operational reports. 10. Successful implementation of SOPs and continuous improvements. 8. Compensation & Employment Details
- Full-time position based at VIT-AP University Campus, Amaravati.
- Salary will be discussed based on the candidate's experience, qualifications and suitability.
- Opportunity to manage and contribute to large-scale institutional catering operations. 9. Application Process Interested candidates are requested to share their updated resumes highlighting relevant experience in institutional catering, industrial catering, hospitality operations, team management and QA/QC. Position: Operations Assistant Manager Company: A B Resorts and Restaurants Private Limited

Location:
VIT-AP University, Amaravati, Andhra Pradesh We are looking for a responsible, hands-on professional who can take ownership of daily operations, lead teams effectively and ensure that every department works cohesively towards delivering consistent, high-quality catering services.

📌 Assistant Operations Manager (Amaravati)
🏢 A B RESORTS AND RESTAURANTS PRIVATE
📍 Amaravati