JOB DESCRIPTION
Area Manager – Multi-Site Operations
Jaiswal Group
Role Overview
Job Title
Area Manager – Multi-Site Operations
Department
Operations
Reports To
General Manager – Operations
Scope
Multi-site Food Service / Canteen Operations
Industry
Institutional Food Service / Contract Catering
Job Summary
The Area Manager at Jaiswal Group is a key operational leadership role responsible for overseeing multiple canteen and food service units within an assigned region. This role demands a hands-on operator who can drive consistent service quality, food safety compliance, and financial performance across all sites.
You will be the primary point of accountability between frontline site teams and senior management ensuring that daily operations run smoothly, clients are satisfied, costs are controlled, and people are developed. If you thrive in a fast-paced, multi-site environment and take genuine ownership of results, this role is designed for you.
Key Responsibilities1. Site Operations & Daily Management
- Visit a minimum of two units daily to assess operational standards, address on-ground issues, and ensure smooth service delivery.
- Monitor day-to-day operations across all assigned units and ensure adherence to defined service standards and SOPs.
- Ensure production planning is completed at least two days in advance and executed through the system; verify compliance daily.
- Review and approve the Canteen Service Report (CSR) and ensure all documentation at each site is completed as per the prescribed checklist.
2. Food Safety & Compliance
- Ensure all units are compliant with FSSAI licensing requirements licences must be prominently displayed and valid at all times.
- Oversee the collection and frozen storage of food samples for a rolling three-day period at each site.
- Ensure periodic water quality reports are conducted and findings are documented.
- Maintain all compliance-related documentation at the unit level and keep it up to date at all times.
- Ensure personal grooming standards are enforced by the Unit Manager on a daily basis.
3. Cost Control & Profitability
- Prepare and review the Daily Profitability Report (DPR) for all sites and identify variances requiring corrective action.
- Track and analyse projected versus actual raw material consumption on a daily basis to detect and address inefficiencies.
- Drive food waste reduction target food wastage at or below 3% daily and ensure raw food wastage is recorded every day.
- Ensure cooked food portion weights are recorded and average per-person consumption is updated in the system in coordination with the costing team.
- Approve petty cash and cash purchases for assigned units (with Purchase and Costing teams kept in the loop); actively minimise cash purchases.
- Audit cash sales wherever applicable at sites.
4. Inventory & Procurement
- Ensure a minimum of two weeks’ raw material inventory is maintained at all times across assigned sites.
- Review and approve purchase requisitions for respective sites.
- Conduct random physical and perpetual stock audits to verify inventory accuracy.
- Check the quality of incoming materials; escalate and coordinate with the Purchase team if any material falls below standard.
- Ensure all grocery brands used at sites are as per the approved agreement specifications.
5. Menu Planning & Costing
- Collaborate with the client to plan menus within the agreed budget; obtain approval from the Costing team before implementation.
- Ensure approved menus are updated in the system with targeted food cost figures.
- For weekly menus, ensure finalisation by Friday of the preceding week; for monthly menus, by the 20th of the prior month.
6. Client & Stakeholder Management
- Conduct formal client feedback sessions at least once a week; document and act on all feedback received.
- Prepare and share feedback reports on a daily, weekly, and monthly basis with the client and internal stakeholders.
- Verify headcount of meals consumed at each site; ensure any cash collections are updated in the system accurately.
- Ensure timely invoicing for all sites; verify invoices before submission and follow up on recoveries to avoid delays.
7. Team Leadership & Training
- Identify high-potential employees across sites and optimise workforce deployment and duty allocation accordingly.
- Conduct a weekly briefing for site teams; ensure Unit Managers conduct daily staff briefings at every site without fail.
- Re-impart regional training programmes to site teams and conduct structured on-the-job training sessions at least once a week.
- Support site teams in hiring staff wherever required, following the defined HR process.
- Initiate and drive the Rewards & Recognition programme across all assigned sites to boost morale and performance.
8. HR & Attendance Management
- Ensure the Attendance Management System is functional and being used correctly at all units.
- Oversee attendance regularisation and ensure HR-related documentation at each unit is kept updated at all times.
Key Performance Indicators (KPIs)
KPI
Target / Frequency
Daily site visits completed
Minimum 2 units per day
Food waste percentage
≤3% daily across all sites
Raw material inventory cover
Minimum 2 weeks at all times
Client feedback sessions conducted
Minimum once per week
Daily Profitability Report (DPR) submitted
Daily, without exception
On-the-job training sessions delivered
Minimum once per week per region
Menu finalisation – Weekly
Completed by Friday of preceding week
Menu finalisation – Monthly
Completed by 20th of prior month
Staff briefings at units
Daily, verified by Area Manager
Compliance documentation up to date
100% at all sites, always
Invoice verification & submission
On time, every billing cycle
Attendance system usage
Active and accurate at all units
Required Qualifications & Experience
- Graduate or postgraduate in Hotel Management, Food Service Management, Business Administration, or a related field.
- Minimum 5–8 years of experience in food service, canteen operations, or institutional catering, with at least 2–3 years in a multi-site or supervisory role.
- Prior experience managing client relationships and working within contractual food service environments is strongly preferred.
- Working knowledge of FSSAI regulations, food safety protocols, and compliance documentation.
- Hands-on familiarity with ERP or operations management systems used for production planning, inventory, and reporting.
Key Skills & CompetenciesOperational Excellence
- Strong understanding of multi-unit food service operations and the ability to manage complexity across sites simultaneously.
- Ability to read, interpret, and act on daily operational data including profitability reports and consumption variance.
Food Safety & Quality
- Thorough knowledge of FSSAI norms, food hygiene standards, and documentation requirements.
- Disciplined approach to compliance no shortcuts on safety.
Financial Acumen
- Comfortable with cost analysis, budgeting, and driving profitability at the unit level.
- Ability to identify cost leakages and implement corrective measures quickly.
Client & Stakeholder Management
- Strong interpersonal and communication skills to manage client expectations and maintain long-term relationships.
- Proactive in seeking feedback and turning it into actionable improvements.
People Leadership
- Natural team builder with the ability to motivate, train, and hold teams accountable across multiple locations.
- Experience in structured training delivery and performance management at the field level.
Planning & Organisation
- Highly organised with the ability to manage multiple priorities, deadlines, and escalations simultaneously.
- Strong follow-through culture things get done, and results are tracked.
This job description is indicative and may evolve in line with business requirements.
Pay: ₹50,000.00 - ₹70,000.00 per month
Benefits:
- Food provided
- Health insurance
- Leave encashment
- Paid time off
- Provident Fund
Work Location: Hybrid remote in Gandhinagar, Gujarat
