Operation Manager

Department: Operations The Operations Manager is responsible for end-to-end management of centralized kitchen operations, ensuring timely and hygienic preparation and distribution of mid-day meals in compliance with Akshaya Patra Foundation standards, food safety norms, and statutory requirements. The role focuses on operational excellence, cost control, people management, and continuous improvement. Key Responsibilities Kitchen Operations Oversee daily kitchen operations including production, dispatch, and distribution of meals as per approved menu and timelines. Ensure adherence to SOPs, GMP, GHP, Food Safety, and Quality Standards. Monitor production planning to meet school-wise demand accurately. Ensure zero disruption in meal delivery to schools. Quality, Hygiene & Compliance Ensure strict compliance with FSSAI, ISO, GMP audits, and internal quality audits. Maintain ZERO NC (Non-Compliance) during internal and external audits. Monitor personal hygiene, production hygiene, sanitation, and pest control. Implement corrective and preventive actions for audit observations. Manpower & Team Management Manage kitchen staff including production, quality, maintenance, stores, and distribution teams. Ensure proper attendance, shift planning, discipline, and performance management. Coordinate with HR on recruitment, onboarding, training, leave, and payroll matters. Foster a positive, disciplined, and value-based work culture aligned with TAPF ethos. Cost & Resource Management Monitor CPM (Cost Per Meal) and implement cost-optimization initiatives. Control consumption of raw materials, utilities, fuel, and manpower. Ensure MTS (Material to Subsidy) norms are maintained within defined limits. Reduce wastage and improve yield efficiency. Maintenance & Infrastructure Coordinate with Maintenance team for preventive and breakdown maintenance of kitchen equipment and utilities. Ensure all equipment, machinery, and vehicles are maintained in safe working condition. Oversee AMC compliance and statutory inspections. Stakeholder Coordination Coordinate with Government officials, School authorities, Donors, Auditors, and Vendors. Ensure timely submission of reports and data to Corporate Office and Cluster Head. Support visits by donors, officials, and senior management. Reporting & Documentation Prepare and submit daily, weekly, and monthly operational reports. Maintain statutory records, production logs, quality records, and compliance documents. Ensure accuracy and timely sharing of MIS data. Continuous Improvement Identify and implement process improvement initiatives for productivity, safety, and quality. Train teams on best practices, SOP updates, and safety norms. Drive operational excellence and sustainability initiatives. Educational Qualification Graduate / Post-Graduate in Hotel Management, Food Technology, Operations Management, or Engineering (Mechanical / Production / Industrial preferred). Food Safety certification is an added advantage. Experience8–12 years of experience in large-scale kitchen operations / food processing / manufacturing / institutional catering. Minimum 3–5 years in a managerial or leadership role. Experience in centralized kitchens, NGOs, or high-volume food operations preferred. Key Skills & Competencies Strong operational and people management skills Knowledge of Food Safety, GMP, ISO, FSSAI norms Cost control and analytical ability (CPM, MTS) Leadership, communication, and coordination skills Ability to work under pressure and manage large teams High integrity, discipline, and alignment with organizational values Work Environment Centralized kitchen operations with early working hours Hands-on role requiring presence on the shop floor Commitment to the mission of serving nutritious meals to children