Canteen Services Lead

About the Company

Tata Electronics is a prominent global player in the electronics manufacturing industry, with fast-emerging capabilities in Electronics Manufacturing Services, Semiconductor Assembly and Test, Semiconductor Foundry, and Design Services. Established in 2020 as a greenfield venture of the Tata Group, the company aims to serve global customers through integrated offerings across a trusted electronics and semiconductor value chain. https://www.tataelectronics.com/

Job Purpose

The Canteen Services Lead is responsible for overseeing and directing end-to-end cafeteria and catering operations outsourced to third-party food service vendors across plant floors and administrative blocks. The primary focus is to ensure flawless meal service execution, strict compliance with food safety and hygiene standards (FSSAI/HACCP), menu compliance, cost management, vendor SLA tracking, and overall employee satisfaction with food and hospitality services.

Key Responsibilities & Operational Scope

1. Outsourced Vendor Governance & Service Delivery

• Day-to-Day Operations: Supervise third-party canteen vendor staff across multiple shifts, ensuring seamless food service delivery during breakfast, lunch, dinner, night shifts, and tea/snack breaks.
• Menu Planning & Audit: Collaborate with vendor chefs and internal committees to design nutritionally balanced, varied weekly/monthly menus; audit daily food preparation against approved menus.
• Executive & Event Catering: Manage end-to-end catering setups for corporate meetings, plant visits, audits, VIP events, and special occasions.
• Customer Service & Feedback: Implement robust feedback mechanisms (digital/physical), conduct regular user satisfaction surveys, and drive immediate resolution of food quality or service complaints.

2. Food Safety, Hygiene & EHS Compliance

• Sanitation Audits: Ensure strict adherence to food safety standards, personal hygiene of vendor staff, clean attire, pest control, and proper sanitation of cooking areas, dining halls, and serving counters.
• Raw Material Quality & Storage: Conduct regular inspections of raw ingredients, expiry dates, temperature logs (cold storage and hot holding), and dry store inventory managed by the vendor.
• Compliance Management: Ensure vendor compliance with local food safety laws (FSSAI, HACCP guidelines), workplace health and safety rules, and regular medical checkups/vaccinations for all food handlers.
• Waste Management: Oversee food waste tracking, scrap disposal, wet/dry waste segregation, and implement initiatives to minimize food wastage.

3. SLA & KPI Tracking

• Performance Monitoring: Establish, track, and enforce key performance indicators (KPIs) and service level agreements (SLAs) regarding meal quality, portion size, serving promptness, hygiene, and counter queue times.
• Vendor Scorecards: Prepare monthly vendor evaluation scorecards to drive continuous improvement and govern contract penalties or incentives.

4. SAP Operations, Budgeting & Invoice Control

• SAP Workflow: Execute daily and monthly procurement steps in SAP, including creating Purchase Requisitions (PR) and Service Entry Sheets (SES) for catering services and subsidies.
• Invoice Verification: Audit meal consumption counts (biometric/token data vs. vendor billing), reconcile subsidy charges, and process monthly invoices without leakage.
• Budget Management: Monitor monthly operational expenses (OPEX) against allocated catering budgets, identifying cost-efficiency opportunities while maintaining quality.

5. MIS & Data Reporting

• Advanced Reporting: Utilize expert-level MS Excel (Pivot Tables, VLOOKUP, data analysis dashboards) to track daily headcount footfall, subsidisation costs per head, feedback metrics, and food waste trends for management review.

Key Skills & Technical Competencies

• SAP Systems: Proficiency in SAP (MM Module) for PR creation, SES approval, and purchase tracking.
• Advanced MS Excel: Expertise in meal count reconciliation, vendor penalty calculations, dashboard reporting, and budget variance tracking.
• Domain Knowledge: In-depth understanding of industrial food safety standards (FSSAI), HACCP protocols, kitchen equipment, and large-scale catering operations.
• Vendor Governance: Proven track record in managing contract workforces, holding vendors accountable to SLAs, and resolving service bottlenecks.
• Communication & Leadership: Strong interpersonal skills to interact effectively with plant leadership, employee committees, and third-party vendor management.

Qualifications & Requirements

• Education: Bachelor's degree in Hotel Management (BHM), Hospitality Administration, or related discipline.
• Work Experience: 4–5 years of progressive experience in managing outsourced canteen/cafeteria operations within a Manufacturing Plant or large corporate facility.