Position Overview
Location: Ahmedabad
Term: Full-time; Contractual
Start: Immediate
Compensation: Highly competitive and commensurate with the profile of the candidate
Reports to Registrar
About the University
CEPT University, established in 1962, is focused on understanding, designing, planning, constructing, and managing human habitat. Its teaching programs are designed to build thoughtful professionals and its research programs aim to deepen the understanding of human habitat. CEPT University also undertakes advisory projects to further the goal of making habitats more livable. Faculties at the University function as a collaborative of full-time faculty members and highly engaged practitioners who share teaching and institutional responsibilities.
CEPT University is consistently ranked among the top 10 Universities in the country in the field of Architecture and Urban Planning. It has been recognized as a Centre of Excellence by the Government of Gujarat. CEPT's alumni are leaders in their respective fields in private practice, consulting firms, Government organizations, multilateral institutions, and academic institutions across the world.
About the Position
The Food Services Manager is a leadership role responsible for overseeing all food services operations including canteens and catering for university events at CEPT University. This position requires a strategic mindset, strong management skills, and a passion for delivering exceptional dining experiences to students, faculty, and guests.
The Food Services Manager plays a critical role in ensuring the efficient and effective operation of food services within the university. This position involves overseeing various aspects, including procurement strategy, quality standards, facility management, contract development, and vendor performance monitoring.
Roles and Responsibilities
- Services Planning and Procurement Strategy:Develop a strategy for operations of food services including number and type of vendors, development of menu options, development of necessary infrastructure, and procurement of equipment required for efficient delivery of food services. Also develop and implement a strategic procurement plan.
- Development and Management:Develop contracts for food service providers, including canteen operators and vendors. Specify terms, performance expectations in terms of quality & service standards and menu options. Collaborate with vendors to negotiate contracts, pricing, and delivery terms and ensure timely and cost-effective procurement while maintaining quality standards.
- Contracts and Vendor Performance: Regularly review and evaluate contract compliance, monitor vendor performance, food quality, and customer satisfaction and address any issues promptly and collaboratively.
- Relationships:Cultivate strong relationships with food services vendors. Negotiate contracts, manage deliveries, and assess product quality. Stay informed about industry trends and new products.
- Operating Procedures (SOPs) Development:Create and maintain SOPs to be followed by food services contractors/vendors for all food service operations. Review vendor/contractor documents outlining step-by-step procedures for tasks related to food preparation, service, and safety to ensure adherence with SOPs/Quality Standard/Service Standards.
- Standards and Compliance:Establish and enforce quality standards for food preparation, presentation, and service. Monitor adherence to health and safety regulations. Conduct regular inspections to maintain cleanliness and sanitation.
- Management:Streamline food services operations across various university dining facilities. Suggest measures to ensure faster service delivery including service area design, modes of ordering, billing, and payment. Oversee the physical facilities, including dining hall/dining areas, kitchens, and storage areas. Coordinate equipment maintenance, repairs, and replacements. Optimize space utilization and workflow efficiency.
- Planning and Pricing:Work closely with vendors to ensure that appealing and diverse menus are offered as specified in Contracts. Seek periodic feedback from users on the menus offered.
- Service:Design and implement a system for gathering customer feedback regularly. Address customer feedback and resolve any issues promptly. Create a welcoming and pleasant dining atmosphere.
- Management:Develop and manage budgets for food services. Monitor costs related to food services procurement, supplies, labor, and equipment.
- Management:Oversee catering services for university events, conferences, and special occasions in coordination with the Events Manager of the University.
Academic Qualification
- Bachelor or Master degree in Hospitality Management, Business Management, or a related field.
- Minimum 10-12 years of proven experience in food and beverage management, preferably in a university or large-scale hospitality setting.
Expertise:
- Knowledge of industry trends, food safety regulations, procurement processes, and facility management.
- Strong leadership, communication, and problem-solving skills.
- Ability to work collaboratively with diverse stakeholders.
- A strategic mindset with the ability to think creatively and innovatively about delivering the best experiences.
- Excellent communication skills, and ability to communicate with a variety of audiences.
- High level of organizational skills and budget management abilities is essential.
- Good coordination skill to work along with different stakeholders and ensure end to end delivery with perfection.
How to apply:
Please apply at https://forms.gle/ggfxw6niDTtQkK9k6
Last date is 15-May-2024. The salary and benefits will match with the best practices.
Priority consideration will be given to applications received by 15-May-2024, although the review process will continue until the position is filled in.
Note:
- Internal candidates may also submit their applications through their Dean/HODs.
- interested to know more about CEPT University, may please visit our website at https://cept.ac.in/
