JLL
Website:
co.jll
Company:
https://www.linkedin.com/company/jll
Seniority: Mid-Senior level
Industries: Real Estate
Job details:
Position Overview
The Pan India Food & Beverage Lead is responsible for managing all cafeteria, canteen, and food service operations across multiple manufacturing facilities in India. This role ensures the delivery of high-quality, hygienic, cost-effective, and compliant food services to factory employees across all shifts while maintaining the highest standards of food safety, nutrition, and employee satisfaction.
Key Responsibilities
Multi-Site F&B Operations Management
- Oversee food and beverage operations across multiple manufacturing facilities pan-India
- Develop and implement standardized operating procedures for all factory canteens and cafeterias
- Ensure consistent food quality, menu standards, and service levels across all locations
- Manage operations for multiple daily shifts including early morning, day, night, and rotating shifts
- Coordinate special meal services for overtime periods, production peaks, and festive occasions
- Implement efficient food service models (buffet, cafeteria-style, packed meals) based on facility requirements
- Manage tea/coffee stations, vending machines, and refreshment points across factory floors
Vendor and Contract Management
- Select, onboard, and manage food service vendors and catering contractors across locations
- Negotiate pan-India contracts ensuring competitive pricing and service quality
- Establish service level agreements (SLAs) with clear quality, hygiene, and performance metrics
- Monitor vendor performance through regular audits, feedback, and KPI tracking
- Manage vendor invoicing, payments, and contract renewals
- Develop backup vendor arrangements to ensure business continuity
- Coordinate with procurement for centralized contracts and volume discounts
Food Safety, Hygiene, and Compliance
- Ensure 100% compliance with Food Safety and Standards Authority of India (FSSAI) regulations
- Implement and maintain FSSAI licensing across all factory food service locations
- Enforce strict food safety protocols including storage, preparation, and service standards
- Conduct regular hygiene audits and health inspections of kitchen facilities
- Ensure staff medical fitness certificates, food handler training, and hygiene certification
- Maintain pest control, sanitation, and waste management standards
- Implement HACCP (Hazard Analysis Critical Control Points) principles in food operations
- Ensure compliance with Factory Act provisions related to canteen facilities
- Coordinate with local health authorities and regulatory inspections
Menu Planning and Nutrition Management
- Design nutritious, balanced menus catering to diverse dietary preferences and regional tastes
- Ensure variety in daily and weekly menu rotations to prevent monotony
- Accommodate special dietary requirements (vegetarian, vegan, religious, medical)
- Balance nutrition with cost-effectiveness and employee preferences
- Plan seasonal menus incorporating fresh, local ingredients
- Manage portion control to reduce waste while ensuring adequate nutrition
- Coordinate special menus for festivals, celebrations, and company events
Budget and Cost Management
- Develop and manage pan-India F&B budgets across all manufacturing facilities
- Track meal costs per person, subsidies, and operational expenses
- Implement cost optimization strategies without compromising quality
- Negotiate bulk purchasing agreements for commodities and supplies
- Monitor food wastage and implement reduction strategies
- Prepare financial reports including budget vs. actual analysis and variance reporting
- Manage subsidy structures and employee meal contribution policies
Infrastructure and Facility Management
- Oversee kitchen equipment maintenance, repairs, and replacement across locations
- Ensure adequate dining space, seating capacity, and amenities for factory workforce
- Manage kitchen infrastructure including cooking equipment, refrigeration, and storage
- Implement water purification systems and ensure safe drinking water availability
- Coordinate facility upgrades, renovations, and capacity expansions
- Ensure proper ventilation, lighting, and temperature control in dining areas
Quality Assurance and Audits
- Establish quality control systems for food procurement, preparation, and service
- Conduct regular quality audits and mystery customer surveys
- Implement food sampling and testing protocols
- Monitor food temperature controls, storage conditions, and shelf-life management
- Investigate food quality complaints and implement corrective actions
- Maintain audit trails and documentation for compliance and quality reviews
Employee Engagement and Satisfaction
- Gather employee feedback through surveys, suggestion boxes, and food committees
- Address complaints and escalations promptly and professionally
- Organize food tasting sessions and menu feedback programs
- Celebrate cultural diversity through regional and festival-specific menus
- Implement employee wellness initiatives through healthy food options
- Manage employee meal card systems, subsidies, and payment mechanisms
Technology and Reporting
- Implement cafeteria management systems for meal tracking and attendance
- Utilize RFID/biometric systems for meal consumption tracking
- Generate reports on meal counts, costs, satisfaction scores, and compliance
- Analyze data for trend identification and continuous improvement
- Implement digital feedback mechanisms and complaint management systems
Team Management and Training
- Manage relationships with vendor teams including chefs, cooks, and service staff
- Ensure adequate staffing levels across all shifts and locations
- Coordinate training programs on food safety, hygiene, and customer service
- Conduct induction programs for new vendor staff and service teams
- Foster service excellence culture and accountability
Stakeholder Coordination
- Collaborate with HR, Admin, EHS, and Operations teams at each facility
- Coordinate with plant heads and facility managers on F&B requirements
- Communicate with union representatives on canteen-related matters
- Partner with health and safety teams on wellness initiatives
- Manage relationships with local suppliers and food vendors
Required Qualifications
Education and Experience
- Bachelor's degree in Hotel Management, Food Science, Nutrition, Catering Management, or related field
- 8-12 years of experience in food and beverage operations management
- Minimum 5 years managing multi-site food operations in manufacturing/industrial environment
- Experience with large-scale catering operations (500+ meals per day per location)
- Strong knowledge of factory canteen operations and shift-based meal services
Regulatory Knowledge
- Deep understanding of FSSAI regulations, licensing, and compliance requirements
- Knowledge of Factory Act provisions related to canteen facilities
- Familiarity with health and safety regulations in industrial settings
- Understanding of labor laws related to contract catering staff
Skills And Competencies
- Strong vendor management and contract negotiation skills
- Excellent knowledge of food safety, hygiene, and HACCP principles
- Proven budget management and cost optimization abilities
- Strong analytical skills with proficiency in MS Excel and reporting tools
- Excellent problem-solving and crisis management capabilities
- Outstanding communication and stakeholder management skills
- Ability to manage multiple locations and travel extensively (40-50% travel)
- Cultural sensitivity and ability to cater to diverse workforce
Additional Requirements
- Food Safety Supervisor certification preferred
- Experience with ISO 22000 or similar food safety management systems preferred
- Knowledge of nutrition and dietary planning
- Familiarity with cafeteria management software and POS systems
- Willingness to work flexible hours and respond to emergencies
- Proficiency in English and Hindi; knowledge of regional languages beneficial
Success Factors
- Consistent delivery of high-quality, hygienic food across all locations
- 100% compliance with FSSAI and food safety regulations
- High employee satisfaction scores (80%+ positive feedback)
- Achievement of budget targets with cost optimization
- Zero food safety incidents or non-compliance issues
- Strong vendor performance and relationship management
- Proactive problem resolution and continuous improvement mindset
- Effective standardization and quality consistency across facilities
Key Performance Indicators (KPIs)
- Employee Satisfaction Score (quarterly surveys)
- Food Safety Compliance Rate (100% target)
- Cost per Meal/Per Person Per Day
- Food Wastage Percentage
- Vendor Performance Score
- Audit Compliance Rate
- Menu Variety Index
- Complaint Resolution Time
- Meal Service On-Time Percentage
- Budget Variance (actual vs. planned)
Travel Requirements
- 40-50% travel across manufacturing facilities in India
- Regular site visits for audits, vendor reviews, and operations oversight
- Flexibility to travel to remote factory locations
Reporting Structure
This position typically reports to the Regional Facilities Manager, Head of Workplace Services, or Operations Director, depending on organizational structure.
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