General Manager-Mess

Duties & Responsibilities

1. Command & Control of Mess Operations

• Exercise operational command over all hostel messes, kitchens, dining halls, and associated

logistics.

• Ensure timely provision of breakfast, lunch, evening refreshments, and dinner for the entire

hostel population.

• Institute proper meal planning, balancing nutrition, variety, and economy.

• Incorporate student and faculty feedback mechanisms to enhance satisfaction.

. Logistics & Procurement

• Oversee procurement of rations, perishables, dry stores, and non-food items, ensuring quality

and cost control.

• Maintain foolproof inventory management systems, avoiding shortages and wastage.

• Negotiate with vendors and contractors with an emphasis on transparency, accountability, and

sustainability.

3. Hygiene, Quality & Compliance

• Ensure strict adherence to FSSAI, food safety regulations, and University standards.

• Supervise sanitation, pest control, waste disposal, and cleanliness across kitchens, stores, and

dining areas.

• Conduct periodic audits and inspections, instituting corrective measures where necessary.

4. Personnel Management

• Lead, motivate, and discipline chefs, cooks, servers, cleaners, and auxiliary mess staff.

• Conduct structured training programs on food safety, bulk cooking, service etiquette, and

discipline.

• Institute performance appraisal systems and ensure staff accountability.

5. Budgeting & Cost Management

• Formulate and manage the mess budget in liaison with Finance and Hostel Departments.

• Exercise fiscal prudence by monitoring expenditure, food consumption, and wastage.

• Achieve measurable cost-efficiencies without compromising quality.

6. Student & Stakeholder Engagement

• Address student grievances promptly and fairly, maintaining goodwill.

• Liaise with hostel wardens, student committees, and University administration.

• Organize special menus and catering support for events, festivals, and VIP visits.

7. Process Innovation & Modernisation

• Introduce technology-driven solutions such as biometric attendance, digital meal cards, and

online feedback systems.

• Benchmark mess operations against best practices in Defence Services, leading universities,

and corporate establishments.

• Initiate sustainable practices (waste-to-energy, eco-friendly disposables, farm-to-mess

linkages).

Key Performance Indicators (KPIs)

• Student and staff satisfaction levels (feedback and surveys).

• Food hygiene audit and compliance scores.

• Reduction in food wastage and cost overruns.

• Efficiency, morale, and retention of mess staff.

• Timely execution of procurement and uninterrupted ration supply.

Qualifications & Attributes

• Graduate / Post-Graduate in Hotel Management, Catering, Food Technology, or allied fields.

• 10–15 years’ experience in large-scale institutional catering (preferably Defence Services,

Universities, or equivalent).

• Proficiency in logistics, rations management, and bulk cooking.

• Strong leadership, disciplinary acumen, and crisis-handling capability.

• High degree of physical and mental endurance with flexibility of working hours.

Call at 8146651512