General Manager - Train Operations (Pan India)

MAJOR RESPONSIBILITY:

Oversee the day-to-day management of train operations, including train scheduling, crew management, and resource allocation.

• Ensure excellent customer service, responding to passenger feedback and complaints, and implementing corrective actions to improve services.

• Oversee the day-to-day management of catering operations on trains, including menu planning, and service delivery.

• Ensure high-quality food and beverage services, adhering to safety and hygiene standards.

• Manage relationships with suppliers, ensuring timely and cost-effective procurement of ingredients and services.

• Ensure compliance with railway regulations, policies, and procedures, and implement measures to prevent non-compliance.

• Coordination with Kitchen & Store team for the timely services.

• Lead and manage a team of catering professionals, providing guidance, training, and development opportunities.

1. Strategic Planning

• Develop and implement strategic plans to enhance catering operations, improve customer satisfaction, and increase revenue.

• Analyze market trends, identify opportunities for growth, and develop strategies to improve operational efficiency.

2. Catering Operations Management

• Oversee the day-to-day management of catering operations on trains, including menu planning, food production, and service delivery.

• Ensure that catering services are delivered in a safe, efficient, and reliable manner.

• Handling emergency situations at odd hours.

3. Quality Control

• Ensure high-quality food and beverage services, adhering to safety and hygiene standards.

• Implement quality control measures to prevent food contamination and ensure customer satisfaction.

4. Supply Chain Management

• Manage relationships with suppliers, ensuring timely and cost-effective procurement of ingredients and services.

• Coordination with Kitchen & Stores Team for timely services.

• Negotiate contracts with suppliers to ensure best value for money.

5. Financial Management

• Oversee budgeting, forecasting, and financial reporting for catering operations, ensuring cost effectiveness and revenue growth.

• Analyze financial data to identify areas for cost savings and revenue growth.

• Meeting Sales Target given by Management.

6. Team Management

• Lead and manage a team of catering professionals, providing guidance, training, and development opportunities.

• Recruit and select staff, and provide coaching and mentoring.

• Rostering of Staff as per Train Schedule.

7. Customer Service

• Ensure excellent customer service, responding to passenger feedback and complaints, and implementing corrective actions.

• Develop and implement customer service policies and procedures to ensure consistent service delivery.

8. Compliance

• Ensure compliance with railway regulations, policies, and procedures, and implement measures to prevent non-compliance.

• Conduct audits and inspections to ensure compliance with safety and hygiene standards.

9. Innovation

• Encourage innovation and experimentation in catering operations, introducing new menu items, services, and technologies.

• Collaborate with other departments to identify opportunities for innovation and improvement.

Skills and Abilities:

• Leadership and Team Management: Proven leadership and team management skills.

• Communication and Interpersonal: Excellent communication, organizational, and project management skills.

• Ability to work under pressure and meet deadlines

• Strong analytical and financial management skills

• Knowledge of catering operations, food safety, and hygiene regulations.

• Proficiency in Microsoft Office, particularly Word, Excel, and PowerPoint.

• Problem-Solving: Strong problem-solving skills to manage crisis situations.

Education, Experience, Licensure, Certification required for the position:

• Qualification: - Graduate in Hospitality, Hotel Management, or a related field.

• Professional Certifications: Certification in hospitality, catering, or a related field (e.g., F&B Service, Food Safety) is desirable.

• Experience: Minimum 10 years of experience in catering operations, hospitality, or a related field, with at least 3 years in a senior management role.