Senior Manager Food & Beverage (Pan India)

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The Pan India Food & Beverage Lead is responsible for managing all cafeteria canteen and food service operations across multiple manufacturing facilities in India. This role ensures the delivery of high-quality hygienic cost-effective and compliant food services to factory employees across all shifts while maintaining the highest standards of food safety nutrition and employee satisfaction.

Multi-Site F&B Operations Management

• Oversee food and beverage operations across multiple manufacturing facilities pan-India
• Develop and implement standardized operating procedures for all factory canteens and cafeterias
• Ensure consistent food quality menu standards and service levels across all locations
• Manage operations for multiple daily shifts including early morning day night and rotating shifts
• Coordinate special meal services for overtime periods production peaks and festive occasions
• Implement efficient food service models (buffet cafeteria-style packed meals) based on facility requirements
• Manage tea/coffee stations vending machines and refreshment points across factory floors

Vendor and Contract Management

• Select onboard and manage food service vendors and catering contractors across locations
• Negotiate pan-India contracts ensuring competitive pricing and service quality
• Establish service level agreements (SLAs) with clear quality hygiene and performance metrics
• Monitor vendor performance through regular audits feedback and KPI tracking
• Manage vendor invoicing payments and contract renewals
• Develop backup vendor arrangements to ensure business continuity
• Coordinate with procurement for centralized contracts and volume discounts

Food Safety Hygiene and Compliance

• Ensure 100% compliance with Food Safety and Standards Authority of India (FSSAI) regulations
• Implement and maintain FSSAI licensing across all factory food service locations
• Enforce strict food safety protocols including storage preparation and service standards
• Conduct regular hygiene audits and health inspections of kitchen facilities
• Ensure staff medical fitness certificates food handler training and hygiene certification
• Maintain pest control sanitation and waste management standards
• Implement HACCP (Hazard Analysis Critical Control Points) principles in food operations
• Ensure compliance with Factory Act provisions related to canteen facilities
• Coordinate with local health authorities and regulatory inspections

Menu Planning and Nutrition Management

• Design nutritious balanced menus catering to diverse dietary preferences and regional tastes
• Ensure variety in daily and weekly menu rotations to prevent monotony
• Accommodate special dietary requirements (vegetarian vegan religious medical)
• Balance nutrition with cost-effectiveness and employee preferences
• Plan seasonal menus incorporating fresh local ingredients
• Manage portion control to reduce waste while ensuring adequate nutrition
• Coordinate special menus for festivals celebrations and company events

Budget and Cost Management

• Develop and manage pan-India F&B budgets across all manufacturing facilities
• Track meal costs per person subsidies and operational expenses
• Implement cost optimization strategies without compromising quality
• Negotiate bulk purchasing agreements for commodities and supplies
• Monitor food wastage and implement reduction strategies
• Prepare financial reports including budget vs. actual analysis and variance reporting
• Manage subsidy structures and employee meal contribution policies

Infrastructure and Facility Management

• Oversee kitchen equipment maintenance repairs and replacement across locations
• Ensure adequate dining space seating capacity and amenities for factory workforce
• Manage kitchen infrastructure including cooking equipment refrigeration and storage
• Implement water purification systems and ensure safe drinking water availability
• Coordinate facility upgrades renovations and capacity expansions
• Ensure proper ventilation lighting and temperature control in dining areas

Quality Assurance and Audits

• Establish quality control systems for food procurement preparation and service
• Conduct regular quality audits and mystery customer surveys
• Implement food sampling and testing protocols
• Monitor food temperature controls storage conditions and shelf-life management
• Investigate food quality complaints and implement corrective actions
• Maintain audit trails and documentation for compliance and quality reviews

Employee Engagement and Satisfaction

• Gather employee feedback through surveys suggestion boxes and food committees
• Address complaints and escalations promptly and professionally
• Organize food tasting sessions and menu feedback programs
• Celebrate cultural diversity through regional and festival-specific menus
• Implement employee wellness initiatives through healthy food options
• Manage employee meal card systems subsidies and payment mechanisms

Technology and Reporting

• Implement cafeteria management systems for meal tracking and attendance
• Utilize RFID/biometric systems for meal consumption tracking
• Generate reports on meal counts costs satisfaction scores and compliance
• Analyze data for trend identification and continuous improvement
• Implement digital feedback mechanisms and complaint management systems

Team Management and Training

• Manage relationships with vendor teams including chefs cooks and service staff
• Ensure adequate staffing levels across all shifts and locations
• Coordinate training programs on food safety hygiene and customer service
• Conduct induction programs for new vendor staff and service teams
• Foster service excellence culture and accountability

Stakeholder Coordination

• Collaborate with HR Admin EHS and Operations teams at each facility
• Coordinate with plant heads and facility managers on F&B requirements
• Communicate with union representatives on canteen-related matters
• Partner with health and safety teams on wellness initiatives
• Manage relationships with local suppliers and food vendors

Education and Experience

• Bachelors degree in Hotel Management Food Science Nutrition Catering Management or related field
• 8-12 years of experience in food and beverage operations management
• Minimum 5 years managing multi-site food operations in manufacturing/industrial environment
• Experience with large-scale catering operations (500 meals per day per location)
• Strong knowledge of factory canteen operations and shift-based meal services

Regulatory Knowledge

• Deep understanding of FSSAI regulations licensing and compliance requirements
• Knowledge of Factory Act provisions related to canteen facilities
• Familiarity with health and safety regulations in industrial settings
• Understanding of labor laws related to contract catering staff

Skills and Competencies

• Strong vendor management and contract negotiation skills
• Excellent knowledge of food safety hygiene and HACCP principles
• Proven budget management and cost optimization abilities
• Strong analytical skills with proficiency in MS Excel and reporting tools
• Excellent problem-solving and crisis management capabilities
• Outstanding communication and stakeholder management skills
• Ability to manage multiple locations and travel extensively (40-50% travel)
• Cultural sensitivity and ability to cater to diverse workforce

Additional Requirements

• Food Safety Supervisor certification preferred
• Experience with ISO 22000 or similar food safety management systems preferred
• Knowledge of nutrition and dietary planning
• Familiarity with cafeteria management software and POS systems
• Willingness to work flexible hours and respond to emergencies
• Proficiency in English and Hindi; knowledge of regional languages beneficial

• Consistent delivery of high-quality hygienic food across all locations
• 100% compliance with FSSAI and food safety regulations
• High employee satisfaction scores (80% positive feedback)
• Achievement of budget targets with cost optimization
• Zero food safety incidents or non-compliance issues
• Strong vendor performance and relationship management
• Proactive problem resolution and continuous improvement mindset
• Effective standardization and quality consistency across facilities

• Employee Satisfaction Score (quarterly surveys)
• Food Safety Compliance Rate (100% target)
• Cost per Meal/Per Person Per Day
• Food Wastage Percentage
• Vendor Performance Score
• Audit Compliance Rate
• Menu Variety Index
• Complaint Resolution Time
• Meal Service On-Time Percentage
• Budget Variance (actual vs. planned)

• 40-50% travel across manufacturing facilities in India
• Regular site visits for audits vendor reviews and operations oversight
• Flexibility to travel to remote factory locations

This position typically reports to the Regional Facilities Manager Head of Workplace Services or Operations Director depending on organizational structure.

Location:

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If this job description resonates with you we encourage you to apply even if you dont meet all of the requirements. Were interested in getting to know you and what you bring to the table!

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