Dil Foods
Website:
dilfoods.in
Job details:
Company Description Dil Foods (Dil Brands) creates and operates virtual food brands designed to serve the everyday meal needs of people across India. By partnering with small and medium-sized restaurants, Dil Foods helps them increase utilization of their existing kitchen assets and staff. The company focuses on scalable cloud kitchen operations that improve efficiency and expand partners’ reach to new customers. Team members contribute to a fast-growing food-tech environment that combines operational excellence with strong restaurant collaborations.
We are looking for a hands-on Central Administrator to own the non-culinary backbone of our cloud kitchen network across multiple cities. This person is the single point of accountability for keeping every facility running — physically fit, compliant, well-maintained and cost-efficient. The role combines multi-site facility management, vendor and contract negotiation, and end-to-end maintenance, so the organisation can protect uptime at the kitchens and let operations teams focus on food and orders.
Key ResponsibilitiesMulti-Facility Management• Own the day-to-day administration of all cloud kitchen facilities across cities, ensuring each site is operational, clean, safe and audit-ready at all times.
• Standardise administrative SOPs across locations (opening/closing, upkeep, security, housekeeping, utilities) and drive consistent execution.
• Manage facility-level infrastructure — electricity, water, gas, LPG/PNG, internet, drainage, exhaust and ventilation — and resolve issues before they affect kitchen uptime.
• Maintain a live view of each facility’s status, open issues, AMC schedules and cost.
Vendor Negotiations & Contracts• Identify, onboard and negotiate with vendors for maintenance, equipment, consumables, housekeeping, pest control, security and facility services.
• Negotiate rates, AMCs, rental/lease terms and service-level agreements to secure the best commercial terms without compromising quality or turnaround.
• Manage the full contract lifecycle — quotations, comparisons, finalisation, renewals and periodic rate benchmarking — and consolidate spend across sites for better leverage.
• Evaluate vendor performance and maintain a rated, backup-ready vendor panel for every city.
Maintenance & Upkeep• Own preventive and breakdown maintenance for kitchen equipment (cooking, refrigeration, exhaust, electrical, plumbing) with defined response and resolution TATs.
• Schedule and audit AMCs, servicing and calibration; ensure minimal downtime through fast, reliable repairs.
• Coordinate civil, electrical and plumbing work for new site fit-outs, expansions and refurbishments.
• Maintain an asset register and equipment-health log per facility.
Hygiene, Deep Cleaning & Pest Control• Plan and enforce scheduled deep-cleaning cycles for every facility — kitchen equipment, exhaust ducts, chimneys, grease traps, storage, cold rooms, floors and drains — and verify completion against a checklist.
• Appoint and manage professional deep-cleaning vendors; maintain frequency calendars (daily, weekly, periodic) and photographic/close-out records for each site.
• Run a robust pest-control program across all facilities — scheduled treatments, bait/trap monitoring, and pest-sighting response — with valid service contracts and treatment logs maintained for FSSAI and brand-partner audits.
• Uphold food-safety hygiene standards (housekeeping, waste segregation and disposal, sanitisation) and act immediately on any hygiene or infestation escalation from the kitchens.
Compliance & Licensing• Ensure every facility holds valid, up-to-date licenses and clearances — FSSAI, trade license, fire NOC, health/pollution and local municipal approvals — and track renewals proactively.
• Keep facilities audit-ready for internal, brand-partner and regulatory inspections.
Cost Control & Coordination• Manage facility and maintenance budgets; track spend against budget and drive cost-optimisation initiatives.
• Ensure timely processing of maintenance and vendor payments, working closely with Finance and Procurement.
• Act as the central coordination point between on-ground kitchen teams, vendors and leadership for all admin and infrastructure matters.
Key Performance Indicators (KPIs)• Facility uptime / equipment downtime (minimal disruption to operations).
• Maintenance resolution TAT (breakdown and preventive).
• Adherence to deep-cleaning and pest-control schedules; zero pest-related audit failures.
• Cost savings achieved through negotiations vs. baseline/budget.
• 100% license and compliance validity across all facilities.
• Vendor SLA adherence and audit scores.
Requirements• Experience: 5–8 years in facility/admin management, preferably across multi-site QSR, cloud kitchens, food processing, retail chains or hospitality.
• Education: Graduate in any discipline (a degree/diploma in Facility Management, Hospitality or Operations is a plus).
• Proven ability to manage multiple locations simultaneously and travel as required.
• Strong vendor-negotiation and contract-management skills with a demonstrable track record of cost savings.
• Sound working knowledge of commercial kitchen equipment, electrical, plumbing and utility systems.
• Familiarity with FSSAI, fire and municipal licensing/compliance for food establishments.
• Working knowledge of food-safety hygiene, deep-cleaning practices and pest-control management for commercial kitchens.
• Excellent coordination, problem-solving and vendor-relationship skills; comfortable acting fast under pressure.
• Proficiency in MS Excel/Google Sheets and comfort with reporting dashboards.
Preferred
• Experience setting up or scaling new kitchen/facility sites.
• Existing vendor network across Bengaluru, Mumbai and Delhi/NCR.
• Ability to build SOPs and standardise processes across a growing footprint.
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