operation manager-kitchen

OVERVIEW ON COMPANY PROFILE:

Touchstone Foundation Visakhapatnam is an independent charitable trust running a community central kitchen for serving breakfast and lunch to corporate population in Visakhapatnam City, on a daily basis.

The facility manages operations from a single point of control, including receiving, storage, preparation, delivery, maintenance, among other processes that form the cycle of food preparation.

JOB PROFILE:

Touchstone Foundation is seeking a FOOD OPERATIONS MANAGER to help support food supply to corporate company. This position will be overseeing cooking south Indian food to thousands of corporate beneficiaries, serving them and having good customer relationship with the company.

Touchstone Foundation will have to cook food in a centralized Kitchen, transport the food to various companies in around Visakhapatnam vicinity and serve the meals to the employees at a specified time. The kitchen is located at Gambheeram and Kapparada or Autonagar in Visakhapatnam

The Passion to serve great food while managing food and labor costs within budget is a must. Successful candidates must be highly organized and able to handle multiple task in a fast-paced environment. Organizational and computer skills are high priorities.

The ideal candidate will have the following preferred qualifications and experience:

1. 5 yrs experience in a supervisory role, preferably within a campus setting and experience of cooking for more than 1000 pax.

2. High expectations for customer service and quality of food

3. High volume cooking experience

4. Strong understanding of financials as they apply to cost controls of food and labor

5. Strong food safety and sanitation and HACCP standards.

6. Ability and willingness to develop and train hourly employee

7. Passion for food and innovation

8. Ability to think out of the box

The ideal candidate will

· Have previous food operations management or other high-volume cooking experience

· 5 yrs operational experience at a director level and diverse team leadership within a food service environment preferred.

· Be proficient in use of on-line food management systems for menu/ recipe planning, ordering and inventory.

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service

· Demonstrate proven financial acumen and proven success managing food cost and labor costs and budgets.

· Be a person with a strong focus with maintaining positive customer relations, a solid manager and a natural leader who is perceptive and has attention to details that make a difference- elevated quality and presentation food and exceptional customer service spirit are key to this position.

· Be customer focused, including providing excellent customer service in a welcoming environment.

· Establishes a safe work environment

· Billing and proper follow up for receivables from the client.

· Utilizes tools and programs to develop client, Customer and staff relationships to ensure good relation.

· Direct daily operations of food service to ensure employees have appropriate equipment, inventory and resources, ensures operating standards and regulatory. Requirement are met.

· Develops and implements plans, projects, with defined objectives, Methods, timetables and budget to support client and strategic plan.

· Ensures adherence to all HR standards and regulatory agency.

· Assist with client catering events as needed

• Establish targets, KPI's, schedules, policies and procedures
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers' needs and respond proactively to all of their concerns
• Lead team by attracting, recruiting, training and appraising talented personnel

In addition, this candidate will have strong culinary skills, management experience, solid knowledge of HAACP/ food sanitation and catering as well as excellent client and customer relations and leadership skills.

Qualification:

Basic education requirement – degree

Basic Management experience – 5 yrs in managing food operations

Basic functional experience – 2 yrs work experience in food and culinary services including resturants, fast foods, vending, catering services, institutional services, mall food courts etc

Job Types: Full-time, Permanent

Pay: ₹6, ₹8,000.00 per week

Benefits:

• Food provided
• Health insurance
• Internet reimbursement
• Leave encashment
• Paid sick time
• Paid time off
• Provident Fund

Experience:

• total work: 5 years (Preferred)

Work Location: In person