Job Description & How to Apply Below
Menu Engineering and Costing
:
Analyze food consumption patterns and trends. Evaluate the impact of menu design on cost and quality. Optimize menus to achieve an appropriate balance between taste, cost, nutrition and quality
KRA/KPI :
Cost per hea
d
Food Quality, Delivery & Control
:
Supervise food quality during preparation and service, with a focus on controllable factors. Implement, monitor, and periodically review SOPs, ensuring FIFO and hygiene complianc
e.KRA/KPI :
Employee / Customer Experience Inde
x.
Compliance and Documentatio
n :
Maintain complete documentation related to canteen operations and ensure compliance with applicable statutory and internal requirements. Coordinate with cross-functional teams for smooth and compliant operatio
ns.
KRA/KPI :
Statutory & internal complia
nce
Canteen Administration & Manageme
nt :
Ensure adherence to food safety and hygiene regulations. Train and guide canteen staff on hygiene, safety, and service standards. Work closely with the Canteen Committee to design a cost-effective and balanced menu. Analyze employee feedback and continuously improve dining experie
nce.
KRA/K
PI :
Employee / Customer Experience In
dex.
Number of employee complaints / feedback tre
nds.
Budget Managem
ent :
Monitor and control canteen operations to ensure expenses remain within the approved bu
dget.
KRA/KPI :
Canteen expenses within approved b
udget
Benchmark Canteen Servi
ces :
Continuously benchmark canteen services internally and externally to identify improvement opportunities. Promote kitchen and dining facilities as benchmarks for best pract
ices.
KRA/KPI :
Continuous improvement and best practice adop
tion.
Welfare Managem
ent :
Manage procurement and distribution of employee welfare items such as safety shoes, uniforms, winter wear, socks, diaries, etc. Drive continuous improvement in employee welfare and experi
ence.
KRA/KPI :
Effective employee welfare manag
ementQualifica
tionsEduca
tion:
Mandatory
- Bachelor’s/master’s degree in Hotel Management/Home Sci
ence.
Additional /Desirable Qualification- MBA- HR or MSW (Master of Social W
orks)
Experi
ence:08–12 years of experience in canteen manage
ment.
Minimum 5 years of exposure in a manufacturing indu
stry.
5–12 years of experience in welfare manage
ment.
Knowl
edge:
Proficient level of knowledge and understanding the co
sting
Competent level of knowledge on various compliance standards while running ca
nteen
Functional Sk
ills:
Expert level of knowledge on designing recipe /
menu Proficient level of skill in negotiation with the v
endor
Proficient level of skill in managing / convincing canteen committee and workers
union
Knowledge of Welfare Manage
ment.
Additional Inform
ation
The purpose of this position is to enable end-to-end, efficient, and professional management and administration of canteen, pantry services, event management and welfare manager. The role ensures the provision of high-quality, hygienic, healthy, and tasty food to employees, customers, and visitors, thereby enhancing overall employee experience. The role also focuses on continuous guidance, monitoring of efficiency, and cost optimization of canteen operation and welfare mamangement of p
lant.
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