To oversee the daily operations of the onsite corporate cafeteria and pantry services. This role ensures that thousands of employees are fed safely, nutritiously, and efficiently while managing third-party catering vendors and operational budgets.
Key Responsibilities1. Vendor & Contract Management
Act as the primary point of contact for external catering partners.
Ensure vendors adhere to SLAs (Service Level Agreements) regarding food quality, portion sizes, and service timing.
Conduct monthly performance reviews and manage contract renewals or bidding processes.
2. Food Safety & Compliance (The Non-Negotiables)
Perform daily "Floor Walks" to inspect kitchen hygiene, storage temperatures, and food handling practices.
Ensure the facility meets all local health department codes and ISO 22000 (Food Safety Management) standards.
Manage food sample collection and lab testing protocols to prevent foodborne illness.
3. Menu Planning & Nutrition
Review weekly menus to ensure "Menu Fatigue" is avoided through variety and seasonal changes.
Promote "Wellness Initiatives" by ensuring healthy, low-calorie, and allergen-friendly options (Gluten-free, Vegan, etc.) are available.
Coordinate "Theme Days" or Pop-up food stalls to boost employee engagement.
4. Tech & Feedback Integration
Manage cafeteria feedback systems (Digital kiosks or apps) and close the loop on employee complaints within 24 hours.
Oversee "Cashless Cafeteria" systems and POS integration to minimize queue wait times during peak lunch hours (12:00 PM – 2:00 PM).
5. Sustainability & Waste
Implement programs to reduce single-use plastics and food wastage.
Track "Wet Waste" vs. "Dry Waste" metrics and coordinate with CSR teams for composting or food donation programs.
