Cafeteria Manager

Role & responsibilities

• Overseeing the functions of operations including new kitchen opening, supply chain, quality and safety through continuous improvement and operational excellence.
• Cafe Management: Ensuring efficient day-to-day operations of the F&B, including managing food supplies, equipment, facilities, and maintenance (AMC). This involves creating and implementing administrative policies and procedures. • Team Management: Overseeing administrative staff, providing guidance, training, and support to ensure their productivity and professional development. This includes setting performance goals, conducting performance evaluations. • Budgeting and Resource Allocation: Developing and managing the administrative budget, tracking expenses, and ensuring cost-effective use of resources. This may involve negotiating contracts, vendor management, and implementing cost-saving measures. • Regulatory Compliance: Ensuring compliance with applicable laws, regulations, and industry standards, Health and Safety regulations. This includes maintaining proper documentation, conducting audits, and implementing corrective actions when necessary. • Record Keeping and Documentation: Managing and organizing company records, including, contracts, legal documents, and other administrative paperwork. This involves maintaining confidentiality and ensuring compliance with data protection regulations. Error free invoices validation and processing. • Communication and Coordination: Facilitating effective communication within the organization and between different departments. • Supplier and Vendor Management regarding Admin & Maintenance Dept: Overseeing relationships with suppliers, negotiating contracts, and ensuring timely delivery of goods and services. This includes evaluating vendor performance, managing contracts, and resolving any issues that may arise. • L&D initiatives: Identifying areas for process improvement and implementing strategies to enhance administrative efficiency and effectiveness. This includes staying updated with industry best practices, technological advancements, and recommending system upgrades when appropriate. To plan a training calendar for employees of all levels by coordinating with HR Team. • Event Management: To manage various events as per requirement of Samsung by working with concerned cross functional teams. • Crisis Management: Handling emergency situations and unexpected events by implementing contingency plans and coordinating responses. This may involve collaborating with relevant stakeholders, such as security & Safety personnel, IT support, or any other authorities. • Change Management: Handling food program (vendor change, new caf digitalization) • Assist in the planning and implementation of new ideas and menu specifications each season, working closely with Food Committee and Food Vendor to ensure they fit with guidelines and are to the high quality our employee satisfaction. Attending AHM and townhall meetings. • Hands on experience or part of project & Execution team for New caf workplace and Commercial Kitchen planning.

Preferred candidate profile

Strong culinary sensibility and hands-on experience in menu design, recipe development, and food quality control.
Operational leadership in large-scale dining environments. Proficiency in vendor management, contract negotiation, and SLA governance. Good understanding of nutrition, dietary considerations, and food safety regulations (FSSAI, HACCP). Data-driven decision-making for menu engineering, yield, and cost optimization. Excellent stakeholder management, communication, and team leadership. Creative mind-set with an appetite for culinary innovation and cultural sensitivity.

Qualifications

Bachelor's degree in hospitality management, Food & Nutrition, or a related field.
10-19 years of relevant experience managing high-volume dining operations, preferably in institutional, hospitality, or large corporate environments. Proven track record in menu design, recipe standardization, and delivering consistent food quality.