Job Title

Roles and Responsibilities: Oversee the entire cafeteria operation, including food service, setup, quality control and Food Production. Manage a team of 20 staff, including hiring, training, scheduling, and performance evaluation. Collaborate with clients to develop weekly and event-specific menus, coordinating with kitchen staff for execution. Plan and execute regional and cultural food festivals, ensuring alignment with client expectations and budget. Conduct monthly reviews with internal and external stakeholders, presenting operational reports, including MMR and QBR. Monthly Interaction with All clients and share MOM with them post meetings. Ensure Client feedback are well recorded and NPS score achieved, set by the Management. Foster positive client relationships, handling client escalations and ensuring prompt resolution of concerns. Monitor and control costs, including labor and operational expenses, while maintaining profitability. Ensure compliance with health and safety regulations, maintaining a safe and efficient working environment. Implement and oversee food safety programs, policies, and procedures, ensuring adherence to QHSE standards. Manage vendor relationships, ensuring the timely procurement of ingredients and supplies while optimizing costs. Lead regular audits to ensure operational efficiency, safety, and compliance with industry standards. Analyze customer feedback and develop action plans to improve service quality and client satisfaction. Innovate and implement marketing strategies to promote cafeteria services and drive client engagement. Ensure the usages of Online ordering App in the Café and all employees are onboarded on online ordering app. Note: Looking for a candidate from QSR/ Food Court/ Banquets / Restaurant/ background who handling multiple location