Job Summary
The Catering Manager is responsible for overseeing all food service operations within the university campus, including hostels, cafeterias, faculty dining, and events. The role ensures high standards of food quality, hygiene, cost control, and customer satisfaction for students, staff, and guests.
Key Responsibilities
1. Food Service Operations
- Manage day-to-day operations of cafeterias, mess facilities, and food courts
- Ensure timely preparation and service of meals (breakfast, lunch, dinner, snacks)
- Monitor food quality, taste, and portion control
2. Menu Planning & Nutrition
- Plan diverse and balanced menus considering regional preferences (North Indian, South Indian, etc.)
- Incorporate healthy and nutritious meal options for students
- Adjust menus based on feedback and seasonal availability
3. Hygiene & Compliance
- Ensure strict adherence to Food Safety and Standards Authority of India guidelines
- Maintain cleanliness in kitchens, storage, and serving areas
- Conduct regular inspections and audits
4. Vendor & Inventory Management
- Coordinate with food suppliers and vendors
- Monitor procurement of raw materials at competitive prices
- Maintain inventory and reduce wastage
5. Staff Supervision
- Recruit, train, and supervise kitchen and service staff
- Schedule shifts and manage workforce efficiency
- Enforce discipline and safety practices
6. Budget & Cost Control
- Prepare and manage catering budgets
- Control food and labor costs without compromising quality
- Track daily consumption and expenses
7. Student & Faculty Engagement
- Handle feedback, complaints, and suggestions
- Ensure high satisfaction levels among students and staff
- Organize special meals during festivals and events
8. Event Catering
- Plan and execute catering for university events such as seminars, conferences, and cultural programs
- Coordinate with event organizers for customized menus
Required Qualifications
- Bachelor's degree or diploma in Hospitality Management, Hotel Management, or related field
- 3–7 years of experience in catering, preferably in educational institutions or large-scale food operations.
Key Skills
- Strong leadership and team management
- Knowledge of food safety regulations and quality standards
- Budgeting and cost control skills
- Communication and problem-solving abilities
- Ability to handle high-volume operations
Working Conditions
- Full-time role with flexible hours (including weekends/events)
- On-campus presence required
- May involve handling high-pressure situations during peak hours
Performance Indicators (KPIs)
- Student satisfaction ratings
- Food quality and hygiene audit scores
- Cost efficiency and budget adherence
- Reduction in food wastage
