Job Title
Food Services Manager
Job Description Summary
The Food Services Manager is a senior leadership role responsible for overseeing and driving food service operations across multiple cities in India. The position holds end-to-end accountability for operational performance, financial outcomes, client satisfaction, and regulatory compliance, ensuring consistent delivery of high-quality services across all locations.
This role leads cross-functional teams and site managers to implement standardized processes, optimize cost efficiency, and elevate service excellence while adapting to regional preferences and operational complexities. A key focus is maintaining full compliance with **Food Safety and Standards Authority of India regulations and upholding stringent food safety standards aligned with Hazard Analysis and Critical Control Points (HACCP).
Job Description
1. Operational Leadership
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Oversee daily F&B operations across multiple countries/sites, ensuring seamless service delivery.
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Establish and implement standard operating procedures (SOPs) to drive consistency and efficiency.
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Monitor site performance through regular reviews, audits, and reporting.
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Lead crisis management and ensure business continuity planning is in place.
2. Financial Management
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Manage regional budgets, forecasts, and cost controls to achieve financial targets.
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Drive revenue growth through strategic planning, pricing, and service enhancements.
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Analyze financial performance and identify opportunities for optimization.
3. Quality & Compliance
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Ensure full compliance with local regulatory requirements, food safety standards, and hygiene practices.
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Conduct regular audits and implement corrective actions where required.
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Maintain high standards of food quality, presentation, and customer experience.
4. Stakeholder & Vendor Management
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Manage relationships with key clients, internal stakeholders, and external vendors.
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Representative of the Facilities Operation in the Food Committee and Management meeting (BU Managers, BU Directors and Site Committee)
- Evaluate vendor performance and establish strong contingency plans.
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Build contingency supplier networks to mitigate disruptions, particularly across different states.
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Negotiate contracts and ensure value-driven procurement practices.
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Ensure all vendors hold valid FSSAI licenses and meet local sourcing standards.
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Navigate varying regulations across Indian states (e.g. licensing, taxation, and labour practices).
5. Team Leadership & Development
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Lead, mentor, and develop country/site F&B teams and managers.
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Build a strong talent pipeline and succession planning across the region.
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Promote a culture of accountability, collaboration, and continuous improvement.
6. Strategic Initiatives & Innovation
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Drive regional initiatives to enhance employee and customer experience.
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Identify and implement innovative food concepts, sustainability practices, and technology solutions.
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Support organisational transformation and continuous improvement programmes.
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Adapt menus and operations to regional food preferences, dietary requirements, and cultural sensitivities.
7. Regulatory & Statutory Compliance
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Ensure full compliance with Food Safety and Standards Authority of India (FSSAI) regulations, including licensing, food safety standards, and labelling requirements.
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Adhere to local labour laws, including the Shops and Establishments Act, Factories Act, and applicable state-specific regulations.
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Ensure compliance with fire safety, municipal health inspections, and environmental regulations across all sites.
8. Food Safety & Hygiene Standards
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Implement and maintain Hazard Analysis and Critical Control Points (HACCP) standards across all operations.
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Ensure mandatory food safety training and certification for all food handlers as per FSSAI guidelines.
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Conduct periodic hygiene audits aligned with Indian regulatory expectations.
9. Sustainability & Local Practices
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Align with India’s environmental guidelines on waste management, including food waste and plastic usage.
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Promote sustainable sourcing and energy-efficient practices in line with local expectations and corporate ESG goals.
Scope of Role
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Regional oversight across multiple cities and sites.
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Management of large, diverse teams (direct and indirect reports).
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Accountability for operational performance, financial outcomes, and service delivery.
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Regular travel across the cities within India required
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Interaction with senior leadership and key client stakeholders.
Qualifications & Experience
Education:
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Bachelor’s degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
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A Master’s degree (e.g. MBA) is advantageous.
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Professional certifications in food safety (e.g. HACCP) or hospitality management are preferred.
Experience:
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Minimum 10–15 years of experience in food services or hospitality, with at least 5 years in a regional or multi-site leadership role.
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Proven track record in managing large-scale operations and delivering financial results.
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Strong understanding of international food safety and compliance standards.
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Prior experience managing operations across key Indian cities such as Mumbai, Bengaluru, Hyderabad, Delhi, or Chennai.
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Experience in corporate dining, industrial catering, healthcare, or large-scale facility management environments.
Key Competencies
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Strategic thinking and commercial acumen
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Strong leadership and people management skills
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Excellent stakeholder engagement and communication
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Problem-solving and decision-making capability
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High level of adaptability and resilience
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Operational excellence and attention to detail
Success Measures
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Achievement of regional financial and operational targets
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Audit Scores: Internal operational audits (target: 90%)
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Standardization Index: Implementation of SOPs across locations
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Business Continuity Readiness: Zero major service disruptions
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Regulatory Compliance Score: 100% adherence to **Food Safety and Standards Authority of India requirements
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Hygiene Audit Scores: Internal & external audits (target: 95%)
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Incident Rate: Zero major food safety incidents
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Client Satisfaction Score (CSAT): Target 90%
INCO: “Cushman & Wakefield”
