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.
2 . 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