General Manager Operations And Quality

General Manager Operations & Compliance

Institutional & Corporate Catering

Role Summary

Lead and scale operations for the company’s institutional catering vertical — covering corporate offices, cafeterias, and large-scale institutional dining (schools, hospitals, factories, corporate campuses). Responsible for end-to-end operational execution across multiple client sites, ensuring consistent food quality, cost control, and regulatory compliance at scale.

Key Responsibilities

Operations Management

• Oversee daily operations across multiple cafeteria/institutional catering sites simultaneously
• Standardize menus, portion control, and service SOPs across all locations
• Ensure consistent food quality, hygiene, and presentation across sites
• Monitor food wastage, cost-per-meal, and operational efficiency at each location

Client & Contract Management

• Manage day-to-day relationships with existing corporate clients, institutions, and facility managers
• Ensure contracted SLAs (menu, pricing, volume commitments) are met and renewed on schedule
• Handle client escalations, feedback, and satisfaction reviews
• Manage onboarding of new sites — site assessment, menu setup, transition planning

Team & Staffing

• Recruit, train, and manage site-level chefs, supervisors, and service staff across locations
• Build a scalable staffing model (permanent + on-demand) for fluctuating headcounts
• Conduct performance reviews for site managers/supervisors

Procurement & Cost Control

• Manage centralized/bulk procurement of raw materials across multiple sites
• Negotiate vendor contracts for consistent quality and pricing at scale
• Track P&L per site/contract; manage margins against contracted meal rates

Compliance & Quality

• Ensure FSSAI licensing, food safety audits, and hygiene standards are met at every site
• Implement quality control checks (taste panels, site inspections, client feedback loops)
• Maintain documentation for institutional/corporate compliance audits
• Stay updated on food safety regulations and ensure timely renewals/certifications across sites
• Conduct internal compliance audits and corrective action tracking

Requirements

• 6–10 years in institutional/corporate catering, cafeteria management, or large-scale F&B operations
• Proven experience managing multi-site operations and corporate B2B contracts
• Strong understanding of FSSAI compliance and food safety standards
• Excellent negotiation, vendor management, and P&L ownership skills
• Bachelor’s degree in Hospitality/Business Management or equivalent experience