Food Services Manager

Job description

**Job Title** Food Services Manager **Job Description Summary** The Food Services Manager is a senior leadership role responsible for overseeing and driving food service operations across multiple cities in India. The position holds end-to-end accountability for operational performance, financial outcomes, client satisfaction, and regulatory compliance, ensuring consistent delivery of high-quality services across all locations. This role leads cross-functional teams and site managers to implement standardized processes, optimize cost efficiency, and elevate service excellence while adapting to regional preferences and operational complexities. A key focus is maintaining full compliance with \\*\\*Food Safety and Standards Authority of India regulations and upholding stringent food safety standards aligned with Hazard Analysis and Critical Control Points (HACCP). **Job Description** **1. Operational Leadership** - Oversee daily FB operations across multiple countries/sites, ensuring seamless service delivery. - Establish and implement standard operating procedures (SOPs) to drive consistency and efficiency. - Monitor site performance through regular reviews, audits, and reporting. - Lead crisis management and ensure business continuity planning is in place. **2. Financial Management** - Manage regional budgets, forecasts, and cost controls to achieve financial targets. - Drive revenue growth through strategic planning, pricing, and service enhancements. - Analyze financial performance and identify opportunities for optimization. **3. Quality Compliance** - Ensure full compliance with local regulatory requirements, food safety standards, and hygiene practices. - Conduct regular audits and implement corrective actions where required. - Maintain high standards of food quality, presentation, and customer experience. **4. Stakeholder Vendor Management** - Manage relationships with key clients, internal stakeholders, and external vendors. - Representative of the Facilities Operation in the Food Committee and Management meeting (BU Managers, BU Directors and Site Committee) - Evaluate vendor performance and establish strong contingency plans. - Build contingency supplier networks to mitigate disruptions, particularly across different states. - Negotiate contracts and ensure value-driven procurement practices. - Ensure all vendors hold valid FSSAI licenses and meet local sourcing standards. - Navigate varying regulations across Indian states (e.g. licensing, taxation, and labour practices). **5. Team Leadership Development** - Lead, mentor, and develop country/site FB teams and managers. - Build a strong talent pipeline and succession planning across the region. - Promote a culture of accountability, collaboration, and continuous improvement. **6. Strategic Initiatives Innovation** - Drive regional initiatives to enhance employee and customer experience. - Identify and implement innovative food concepts, sustainability practices, and technology solutions. - Support organisational transformation and continuous improvement programmes. - Adapt menus and operations to regional food preferences, dietary requirements, and cultural sensitivities. 7. **Regulatory Statutory Compliance** - Ensure full compliance with **Food Safety and Standards Authority of India (FSSAI)** regulations, including licensing, food safety standards, and labelling requirements. - Adhere to local labour laws, including the **Shops and Establishments Act**, **Factories Act**, and applicable state-specific regulations. - Ensure compliance with fire safety, municipal health inspections, and environmental regulations across all sites. 8. **Food Safety Hygiene Standards** - Implement and maintain **Hazard Analysis and Critical Control Points (HACCP)** standards across all operations. - Ensure mandatory food safety training and certification for all food handlers as per FSSAI guidelines. - Conduct periodic hygiene audits aligned with Indian regulatory expectations. 9. **Sustainability Local Practices** - Align with Indias environmental guidelines on waste management, including food waste and plastic usage. - Promote sustainable sourcing and energy-efficient practices in line with local expectations and corporate ESG goals. **Scope of Role** - Regional oversight across multiple cities and sites. - Management of large, diverse teams (direct and indirect reports). - Accountability for operational performance, financial outcomes, and service delivery. - Regular travel across the cities within India required - Interaction with senior leadership and key client stakeholders. **Qualifications Experience** **Education:** - Bachelors degree in Hospitality Management, Food Service Management, Business Administration, or a related field. - A Masters degree (e.g. MBA) is advantageous. - Professional certifications in food safety (e.g. HACCP) or hospitality management are preferred. **Experience:** - Minimum 1015 years of experience in food services or hospitality, with at least 5 years in a regional or multi-site leadership role. - Proven track record in managing large-scale operations and delivering financial results. - Strong understanding of international food safety and compliance standards. - Prior experience managing operations across key Indian cities such as **Mumbai**, **Bengaluru**, **Hyderabad**, **Delhi**, or **Chennai**. - Experience in corporate dining, industrial catering, healthcare, or large-scale facility management environments. **Key Competencies** - Strategic thinking and commercial acumen - Strong leadership and people management skills - Excellent stakeholder engagement and communication - Problem-solving and decision-making capability - High level of adaptability and resilience - Operational excellence and attention to detail **Success Measures** - Achievement of regional financial and operational targets - **Audit Scores:** Internal operational audits (target: 90%) - **Standardization Ind