Website:
bluedove.co.in
Job details:
Company Description BlueDove Hospitality is a large-scale food service provider delivering over 40,000 meals daily with a strong focus on quality, efficiency, and excellence. The company operates a state-of-the-art, HACCP-certified 10,000 sq. ft. bulk kitchen with the capacity to produce 25,000 meals per day, ensuring high standards of hygiene and safety. With more than 20 in-house F&B outlets and an experienced hospitality team, BlueDove Hospitality serves universities, corporates, and major events. The organization specializes in student dining and elite corporate catering, offering diverse and innovative culinary experiences. BlueDove Hospitality is committed to service excellence and continuous improvement in large-scale food operations.
Role Description The Facilities Manager is responsible for overseeing the day-to-day operation, maintenance, and safety of BlueDove Hospitality’s kitchens, outlets, and support areas in Jaipur. This full-time, on-site role includes managing preventive and corrective maintenance, coordinating with vendors and service providers, and ensuring all equipment and infrastructure function reliably to support high-volume food production. The Facilities Manager will monitor compliance with hygiene, safety, and regulatory standards, maintain documentation, and support audits related to HACCP and other certifications. This role also involves managing facility-related budgets, supervising technical and maintenance staff, and collaborating closely with operations, kitchen, and food safety teams to minimize downtime and optimize efficiency.
Qualifications
- Strong facilities and maintenance management skills, including oversight of building systems, kitchen equipment, and utilities in a high-volume food or hospitality environment.
- Knowledge of safety, hygiene, and regulatory standards, ideally including HACCP requirements, and experience implementing and monitoring compliance procedures.
- Vendor and contractor management abilities, including negotiating service agreements, supervising work quality, and coordinating repairs and installations.
- Operational planning and problem-solving skills, with experience managing preventive maintenance schedules, handling emergencies, and optimizing facility uptime.
- Team leadership capabilities, including supervising maintenance staff, setting clear expectations, and fostering a culture of accountability and safety.
- Strong organizational and documentation skills, with proficiency in using maintenance logs, checklists, and facility management software or tools.
- Effective communication and collaboration skills to work closely with kitchen, operations, and quality teams in a fast-paced environment.
- Bachelor’s degree or diploma in Facilities Management, Engineering, Hospitality Management, or a related field; relevant certifications in safety or facility management are an advantage.
- Prior experience in hospitality, food service, or manufacturing facilities management, preferably in high-volume or large-scale operations.
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