Central Admin – Cloud Kitchen Operations
Job Description
Location
Head Office, with regular travel across facilities (Bengaluru, Mumbai & Delhi/NCR)
Reports to
Head of Operations / COO
Function
Operations / Administration
Employment type
Full-time
Role Summary
We are looking for a hands-on Central Administrator to own the non-culinary backbone of our cloud kitchen network across multiple cities. This person is the single point of accountability for keeping every facility running — physically fit, compliant, well-maintained and cost-efficient. The role combines multi-site facility management, vendor and contract negotiation, and end-to-end maintenance, so the organisation can protect uptime at the kitchens and let operations teams focus on food and orders.
Key ResponsibilitiesMulti-Facility Management
- Own the day-to-day administration of all cloud kitchen facilities across cities, ensuring each site is operational, clean, safe and audit-ready at all times.
- Standardise administrative SOPs across locations (opening/closing, upkeep, security, housekeeping, utilities) and drive consistent execution.
- Manage facility-level infrastructure — electricity, water, gas, LPG/PNG, internet, drainage, exhaust and ventilation — and resolve issues before they affect kitchen uptime.
- Maintain a live view of each facility’s status, open issues, AMC schedules and cost.
Vendor Negotiations & Contracts
- Identify, onboard and negotiate with vendors for maintenance, equipment, consumables, housekeeping, pest control, security and facility services.
- Negotiate rates, AMCs, rental/lease terms and service-level agreements to secure the best commercial terms without compromising quality or turnaround.
- Manage the full contract lifecycle — quotations, comparisons, finalisation, renewals and periodic rate benchmarking — and consolidate spend across sites for better leverage.
- Evaluate vendor performance and maintain a rated, backup-ready vendor panel for every city.
Maintenance & Upkeep
- Own preventive and breakdown maintenance for kitchen equipment (cooking, refrigeration, exhaust, electrical, plumbing) with defined response and resolution TATs.
- Schedule and audit AMCs, servicing and calibration; ensure minimal downtime through fast, reliable repairs.
- Coordinate civil, electrical and plumbing work for new site fit-outs, expansions and refurbishments.
- Maintain an asset register and equipment-health log per facility.
Hygiene, Deep Cleaning & Pest Control
- Plan and enforce scheduled deep-cleaning cycles for every facility — kitchen equipment, exhaust ducts, chimneys, grease traps, storage, cold rooms, floors and drains — and verify completion against a checklist.
- Appoint and manage professional deep-cleaning vendors; maintain frequency calendars (daily, weekly, periodic) and photographic/close-out records for each site.
- Run a robust pest-control program across all facilities — scheduled treatments, bait/trap monitoring, and pest-sighting response — with valid service contracts and treatment logs maintained for FSSAI and brand-partner audits.
- Uphold food-safety hygiene standards (housekeeping, waste segregation and disposal, sanitisation) and act immediately on any hygiene or infestation escalation from the kitchens.
Compliance & Licensing
- Ensure every facility holds valid, up-to-date licenses and clearances — FSSAI, trade license, fire NOC, health/pollution and local municipal approvals — and track renewals proactively.
- Keep facilities audit-ready for internal, brand-partner and regulatory inspections.
Cost Control & Coordination
- Manage facility and maintenance budgets; track spend against budget and drive cost-optimisation initiatives.
- Ensure timely processing of maintenance and vendor payments, working closely with Finance and Procurement.
- Act as the central coordination point between on-ground kitchen teams, vendors and leadership for all admin and infrastructure matters.
Key Performance Indicators (KPIs)
- Facility uptime / equipment downtime (minimal disruption to operations).
- Maintenance resolution TAT (breakdown and preventive).
- Adherence to deep-cleaning and pest-control schedules; zero pest-related audit failures.
- Cost savings achieved through negotiations vs. baseline/budget.
- 100% license and compliance validity across all facilities.
- Vendor SLA adherence and audit scores.
Requirements
- Experience: 5–8 years in facility/admin management, preferably across multi-site QSR, cloud kitchens, food processing, retail chains or hospitality.
- Education: Graduate in any discipline (a degree/diploma in Facility Management, Hospitality or Operations is a plus).
- Proven ability to manage multiple locations simultaneously and travel as required.
- Strong vendor-negotiation and contract-management skills with a demonstrable track record of cost savings.
- Sound working knowledge of commercial kitchen equipment, electrical, plumbing and utility systems.
- Familiarity with FSSAI, fire and municipal licensing/compliance for food establishments.
- Working knowledge of food-safety hygiene, deep-cleaning practices and pest-control management for commercial kitchens.
- Excellent coordination, problem-solving and vendor-relationship skills; comfortable acting fast under pressure.
- Proficiency in MS Excel/Google Sheets and comfort with reporting dashboards.
Preferred
- Experience setting up or scaling new kitchen/facility sites.
- Existing vendor network across Bengaluru, Mumbai and Delhi/NCR.
- Ability to build SOPs and standardise processes across a growing footprint.
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
