Assistant Director of Food And Beverage

About the University:

O.P. Jindal Global University (JGU) is a multi-disciplinary and research oriented university founded in 2009. JGU is a non-profit global and research focused university and appoints faculty members from India and different parts of the world with outstanding academic qualifications and experience.

With over 16,000 students and 1100+ full time faculty members, studying and living on a fully residential campus, JGU's twelve schools focus on Law, Business & Management, International Affairs, Public Policy, Liberal Arts & Humanities, Journalism, Art & Architecture, Banking & Finance, Environment & Sustainability, Psychology & Counselling, Languages & Literature and Public Health & Human Development.

KRAs for Senior GM/ Deputy Director -Office of Food Services and Outlets

1. Food Quality & Safety: Ensure that all food served to students and at VVIP events meets the highest standards of hygiene, nutrition, and safety. Regularly monitor kitchen and outlet operations to maintain compliance with food safety regulations and University guidelines.
2. Menu Planning & Management: Review and update menus for student dining and events. Ensure that menus are balanced, appealing, culturally appropriate, and suited to the preferences and dietary needs of the students.
3. Student Dining Operations: Oversee the daily functioning of student dining facilities to ensure meals are served on time and in a professional manner. Monitor service quality, cleanliness, and student satisfaction, and take corrective actions where needed.
4. VVIP Events Catering: Plan and manage food arrangements for VVIP events, ensuring smooth execution, professional presentation, and high-quality service. Coordinate with the Sodexo team to meet University standards.
5. Outlet Management: Ensure the outlets are functioning efficiently, cleanliness is maintained, adhere to SOPs, being compliant and deliver hygienic and quality food items to the users.
6. Vendor Management: Manage and evaluate the performance of all vendors related to maintenance and services in the food department. Ensure timely execution, service quality, and adherence to the agreed terms.
7. Financial Oversight & Cost Control: Monitor budgets and expenses for student dining, events, and pantries. Implement cost control measures, reduce wastage, and ensure that operations remain financially efficient without compromising quality.
8. Student & Guest Feedback: Monitor feedback systems to gather inputs from students. Address complaints if any, promptly, identify areas for improvement, and implement changes to enhance service quality and satisfaction.
9. Team Leadership & Training: Lead, mentor, and train your team members to ensure they are skilled, remain motivated, and always follow professional service standards.
10. Sustainability & Waste Management: Introduce and monitor initiatives to reduce food wastage, promote eco-friendly practices, and implement sustainable operations across all food services, events, and outlets.
11. Audit & Reporting: Conduct regular audits of student dining, pantries, and outlets to ensure compliance with university standards. Prepare and submit detailed reports to the HOD, highlighting performance, challenges, and improvement plans.

Key Deliverables

• High student and faculty satisfaction ratings on dining services.
• Efficient cost control and achievement of budgeted financial targets.
• Strong vendor network ensuring quality and timely supply.
• Enhanced reputation of the University's F&B services through quality, innovation, and professionalism.
• Successful execution of high-profile events with exceptional catering services.

Experience & Qualification:

Bachelor's degree in Hospitality Management, Hotel Management, Food & Beverage Management, or related field.

20+ years of experience in food & beverage operations, preferably in an institutional or hospitality setting.

Strong knowledge of food safety, hygiene regulations, and kitchen management.