Manage daily cafeteria, pantry, and catering operations.
Ensure timely and efficient food service as per agreed schedules.
Monitor food quality, presentation, and portion control.
Coordinate with kitchen teams for menu planning and execution.
Liaise with catering vendors and suppliers for smooth operations.
Monitor vendor performance, service quality, and compliance.
Verify invoices and ensure alignment with agreed rates and services.
Ensure adherence to food safety and hygiene standards (FSSAI guidelines).
Conduct regular inspections of kitchen, storage, and serving areas.
Ensure proper grooming and hygiene practices among staff.
Maintain stock of food items and pantry consumables.
Track consumption and minimize wastage.
Implement FIFO and proper storage practices.
Support cost optimization initiatives.
Supervise pantry staff, stewards, and support teams.
Prepare duty rosters and ensure adequate manpower deployment.
Train staff on hygiene, safety, and service standards.
6.
Client & Customer Handling
Address client and employee feedback/complaints promptly.
Ensure high customer satisfaction levels.
Coordinate for meetings, events, and special catering requests.
7.
Reporting & Documentation
Maintain daily consumption and service reports.
Track headcount, billing data, and vendor invoices.
Share MIS reports with management as required.
Support planning and execution of corporate events and meetings.
Ensure proper setup, service delivery, and closure of events.