Head - Operations ( Catering )

This position will be responsible for expanding and retaining business, managing and optimizing the operational processes within the industrial catering business, ensuring that high-quality services are delivered to clients in a timely manner while maintaining cost-effectiveness and safety standards.

Key Responsibilities:

- Operational Oversight: Oversee all daily operations, including food procurement, preparation, delivery, and post-service assessments.

- Business Development: Identify and pursue new business opportunities, partnerships, and client relationships to expand the company's market presence

Strategic Planning: Collaborate with the Management team executive team to develop and implement business strategies and operational policies.

- Budget Management: Prepare and manage budgets, monitor expenditures, and ensure proper allocation of resources.

- Compliance and Quality Assurance: Ensure compliance with food safety regulations, health and safety standards, and quality assurance protocols.

- Team Leadership: Lead, mentor, and develop operational teams, fostering a culture of excellence and accountability.

- Client Relationship Management: Maintain strong relationships with key clients, addressing any concerns or feedback effectively to enhance service quality.

- Supply Chain Management: Optimize supply chain processes, including vendor selection, negotiation, and logistics to ensure timely delivery of ingredients and supplies.

- Performance Metrics: Establish performance metrics to assess operational efficiency and service quality, implementing improvements as necessary.

- Market Analysis: Conduct market analysis and stay updated on industry trends to identify new opportunities for growth and service expansion.

- Crisis Management: Develop contingency plans for operational disruptions and ensure business continuity.

Qualifications:

- Bachelor's degree in Business Administration, Hospitality Management, or related field; Master's degree preferred.

- Proven experience (12+ years) in operational management, preferably in the catering Industry.

- HACCP Level 2 certified.

- Should have managed minimum 3 locations with a minimum annual revenue of 5Cr. annually

- Familiarity with vendor management and supply chain logistics.