Senior Manager - Food And Beverage Pan India

Position Overview

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.

Key Responsibilities

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
  
  

• 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
  
  

• 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
  
  

• 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
  
  

• 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
  
  

• 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
  
  

• 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
  
  

• 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
  
  

• 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
  
  

• 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
  
  

• 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
  
  

• Bachelor's 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
  
  

• 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
  
  

• 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
  
  

• 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