- Catering Operations – Cyclic Menus, Service deliveries carried out as per contract, new ideas for food promotions.
- Organic Growth & Profitability – Maintain profitability and build on current SOW.
- Cash & Invoice Management – Maintain & timely submission of Petty Cash / Control, monthly Invoicing & Internal Subcontractor invoices.
- People Management & Training – Manage the team, prepare roasters, assign duties & maintain payroll.
- Take a leading role in handling Industrial Relation issues by ensuring that the IR Manager is promptly briefed and kept advised.
- Communication & Client Retention – Maintain minimum 85% GSI, Weekly meetings, apprise management of all developments, maintain footfall in Mess Halls / Guesthouses.
- Wastage Control & Cost Management – Maintain Trim – Trax, MIS and other reports.
- Contract Compliances – Maintain & Respect all contractual legalities.
- System Implementation & Process Management - Ensure that all the systems and processes are implemented and followed as per the company policy.
- Procurement & Inventory Management – Adhere to the site budgets, reporting timelines & follow laid down company procedures.
- Health, Safety & Environment – Maintain Zero Incidents through trainings, Carry out Fortnight Food Safety audits, Maintain list of OFI’s.
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