Job
Description
JLL empowers you to shape a brighter way . The candidate must qualification in minimum Qualification in Graduate in Catering/Hotel Management, with an experience of managerial level Industrial/Hotel background. Candidates with an experience in manufacturing should manage Schneiders business needs around-the-clock. Roles & Responsibilities Complete end to end cafeteria operations. Support for Reporting Manager and report daily updates/issue with site. Understand the facilities management scope for the client assigned and develop client specific processes and procedures in consultation with FM and ensure implementation and compliance of the processes. Support in the implementation of short and long-term projects for the client project. Ensure compliance with Jones Lang LaSalle minimum audit standards. Statutory compliance Coordinate with vendor staff and staff on site to ensure smooth operations on site. Ensure compliance of agreed SOP & procedures as per guidelines Follow Critical Environment processes & EHS policies laid down by the team related to caf operations. Support the cross-function team to maintain the budgets for cafeteria operations. Support in internal/external audits on providing relevant documents at periodic intervals. Responsible for carrying out all AMC related schedules and shutdowns in consultation with Clients / OEMs. Periodically inspect the logbooks, checklists, and PPM schedules for a better management of caf operations. Work towards the ZERO down time and set up the practices to ensure the delivery of seamless service to Clients. Daily Canteen scrum data download and report submission. DSR reporting/Month end Billing validation with vendor and IFM/SE finance team Final Billing/Invoice submission to IFM and SE Finance team for final approval and Invoicing. On time salary distribution and Wage slip distribution follow up Carry out vendor staff background checks and report maintaining. Maintaining compliance documents - Food Wastage, Waste Oil Disposal, Staff Medical, Staff Bio Data, Staff Background Verification. LPG calibration, LPG consumption, Water test reports, Food Test Reports. Compliance Documents - FSSAI, Company Registration Certificates, CLRA. Organising Canteen Committee Meeting. Conducting Kitchen audit and preparing MIS report. Organising weekly/monthly/quarterly meeting with cafeteria vendor. Organising weekly/monthly/quarterly meeting with AMC vendor. Responsible for Inventory/CAPEX/OPEX requirements and budgetary working. Responsible for best practices / productivity / development / process implementing. Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards. Preserve excellent levels of internal and external caf service. Design exceptional menus and continuously make necessary improvements. Identify client needs and respond proactively to all their concerns. Lead F&B team by attracting, training, and appraising talented personnel. Establish targets, KPI s, schedules, policies, and procedures. Comply with all health and safety regulations. Mastery in delegating multiple tasks. Communication and leadership skill Up to date with food and beverages trends and best practices Ability to manage personnel and meet financial targets. Performance management, monitor staff performance. Purchase and control of Inventory in caf equipment/crockery/cutlery. Maintain a clean and safe environment for client by adhering to licensing laws, Food Safety and HACCP policies. Ensure that local and statutory procedures are implemented and adhered to Designing unique menus, handling customer complaints, creating company policies, and complying with food and safety regulations Able to solve any issues that the Kitchen/Cafeterias encounters. Maintains food cost, reducing wastage and providing appropriate inputs for cost cutting to client. Providing cross-levelling coordination and support as required to assure all menu items are available. Developing a good working relationship based on responsiveness, trust, continuous improvement, and exceeding expectations. MIS reports, budget forecast reports & cost analysis reports. Communicating regularly with staff to assess morale, potential problems, and training needs. Conducting training for staff of food safety, personal hygiene, and general safety. Making monthly cafeteria operation reviews of all sites and do the presentation. Interacting to client for cafeteria budget addition by providing appropriate data for validation Ability to forecast how much food is needed. Great leadership abilities. Capable to handle visitor management, requirements, and arrangements.
