Canteen Services Lead

Job description

About the Company Tata Electronics is a prominent global player in the electronics manufacturing industry, with fast-emerging capabilities in Electronics Manufacturing Services, Semiconductor Assembly and Test, Semiconductor Foundry, and Design Services. Established in 2020 as a greenfield venture of the Tata Group, the company aims to serve global customers through integrated offerings across a trusted electronics and semiconductor value chain. https://www.tataelectronics.com/ Job Purpose The Canteen Services Lead is responsible for overseeing and directing end-to-end cafeteria and catering operations outsourced to third-party food service vendors across plant floors and administrative blocks. The primary focus is to ensure flawless meal service execution, strict compliance with food safety and hygiene standards (FSSAI/HACCP), menu compliance, cost management, vendor SLA tracking, and overall employee satisfaction with food and hospitality services. Key Responsibilities & Operational Scope 1. Outsourced Vendor Governance & Service Delivery • Day-to-Day Operations: Supervise third-party canteen vendor staff across multiple shifts, ensuring seamless food service delivery during breakfast, lunch, dinner, night shifts, and tea/snack breaks. • Menu Planning & Audit: Collaborate with vendor chefs and internal committees to design nutritionally balanced, varied weekly/monthly menus; audit daily food preparation against approved menus. • Executive & Event Catering: Manage end-to-end catering setups for corporate meetings, plant visits, audits, VIP events, and special occasions. • Customer Service & Feedback: Implement robust feedback mechanisms (digital/physical), conduct regular user satisfaction surveys, and drive immediate resolution of food quality or service complaints. 2. Food Safety, Hygiene & EHS Compliance • Sanitation Audits: Ensure strict adherence to food safety standards, personal hygiene of vendor staff, clean attire, pest control, and proper sanitation of cooking areas, dining halls, and serving counters. • Raw Material Quality & Storage: Conduct regular inspections of raw ingredients, expiry dates, temperature logs (cold storage and hot holding), and dry store inventory managed by the vendor. • Compliance Management: Ensure vendor compliance with local food safety laws (FSSAI, HACCP guidelines), workplace health and safety rules, and regular medical checkups/vaccinations for all food handlers. • Waste Management: Oversee food waste tracking, scrap disposal, wet/dry waste segregation, and implement initiatives to minimize food wastage. 3. SLA & KPI Tracking • Performance Monitoring: Establish, track, and enforce key performance indicators (KPIs) and service level agreements (SLAs) regarding meal quality, portion size, serving promptness, hygiene, and counter queue times. • Vendor Scorecards: Prepare monthly vendor evaluation scorecards to drive continuous improvement and govern contract penalties or incentives. 4. SAP Operations, Budgeting & Invoice Control • SAP Workflow: Execute daily and monthly procurement steps in SAP, including creating Purchase Requisitions (PR) and Service Entry Sheets (SES) for catering services and subsidies. • Invoice Verification: Audit meal consumption counts (biometric/token data vs. vendor billing), reconcile subsidy charges, and process monthly invoices without leakage. • Budget Management: Monitor monthly operational expenses (OPEX) against allocated catering budgets, identifying cost-efficiency opportunities while maintaining quality. 5. MIS & Data Reporting • Advanced Reporting: Utilize expert-level MS Excel (Pivot Tables, VLOOKUP, data analysis dashboards) to track daily headcount footfall, subsidisation costs per head, feedback metrics, and food waste trends for management review. Key Skills & Technical Competencies • SAP Systems: Proficiency in SAP (MM Module) for PR creation, SES approval, and purchase tracking. • Advanced MS Excel: Expertise in meal count reconciliation, vendor penalty calculations, dashboard reporting, and budget variance tracking. • Domain Knowledge: In-depth understanding of industrial food safety standards (FSSAI), HACCP protocols, kitchen equipment, and large-scale catering operations. • Vendor Governance: Proven track record in managing contract workforces, holding vendors accountable to SLAs, and resolving service bottlenecks. • Communication & Leadership: Strong interpersonal skills to interact effectively with plant leadership, employee committees, and third-party vendor management. Qualifications & Requirements • Education: Bachelor's degree in Hotel Management (BHM), Hospitality Administration, or related discipline. • Work Experience: 4–5 years of progressive experience in managing outsourced canteen/cafeteria operations within a Manufacturing Plant or large corporate facility.