Operations Head
Job Description
POSITION:Operations Head LOCATION: Byculla, Mumbai
Job Description
• Person at this position is accountable for smooth functioning ofa centralized kitchen facility with capacity to cook for 15000 meals every day and in-charge for all the functions of the kitchen.
• The reporting functions include Production, Quality, Stores, Purchase,Distribution and Maintenance.
PRODUCTION:
a. Ensure uninterrupted production in 2 shifts on all 365 daysincluding Sundays and public holidays via effective rostering.
b. Menu planning: The operations manager is responsible forplanning the menu, ensuring that it meets the nutritional requirements of the beneficiaries and is cost-effective (track cost per meal)
c. Improving productivity: Continuously monitor and analyze theefficiency of kitchen operations and implement changes to improve productivity
d. Will ensure that production department receives theproduction requirement on time to avoid wastage or shortage
QUALITY:
a. The operations manager is responsible for ensuring that all food isprepared to the highest standards of quality and safety. Ensuring all quality indicators are tracked
b. Make training calendar with help of Quality Manager and ensure itis followed
c. Take daily kitchen round to plan and implement 5 S.
d. Go-through the check-lists, records of all the departments at-least once a month and sign the documents
STORES:
a. Inventory management: The operations manager must ensurethat there is an adequate supply of ingredients and supplies on hand to meet the demands of the kitchen.
b. Ensure the variance analysis (materials consumption) is done onmonthly basis and corrective actions
are taken on issues
c. Ensure that all raw materials, packaging materials, and finishedproducts are received and issued in accordance with standard procedures
d. Ensure that all products are labeled and tracked appropriately
PURCHASE/ PROCUREMENT:
a. Ensure that all purchases are made in compliance with companypolicies and procedures, as well as local and national regulations
b. Maintain accurate records of all procurement activities for auditingpurposes
c. Develop and manage budgets for procurement activities
d. Identify cost-saving opportunities and implement measuresto reduce expenses without compromising product quality
e. Continuously evaluate supplier performance and make changes asnecessary
DISTRIBUTION:
a. Making sure that enough vehicles & vessels are available forproviding food on time to destined location.
b. Make sure that all vehicles are as per necessary FSSAI & Govt.guidelines.
c. Ensure that all staff are trained on the latest industry techniquesand trends related to distribution management
d. Ensure that billing for each vehicle is done on time and as percontract, also, ensure the payment is done on time.
MAINTENANCE:
a. Equipment maintenance: manager would need to have a clearunderstanding of the equipment and facilities in the kitchen, as well as the maintenance requirements for each.
b. The operations manager is responsible for ensuring that allequipment in the kitchen is properly maintained and in good working order.
c. Make sure that preventive maintenance is done time to time to avoidany breakdowns.
d. Stay current with industry trends and best practices to ensure thatthe kitchen is up-to-date with the latest technologies and techniques.
e. Tracking the inventory of spare parts and supplies.
f. Ensuring that all materials used for maintenance should be food gradeincluding consumables.
Other important Responsibilities:
STAFF MANAGEMENT:
a. Conduct annual goal setting workshop
b. Foster a positive work environment by motivating and mentoringstaff to achieve their goals.
c. Manage staff, including providing manpower requirement, induction training, scheduling, and performance evaluations
d. Ensure timely response to mails within and outside the kitchen – fromself and team members
e. Ensure that staff adhere to safety, sanitation, and hygiene standards
f. Ensure that all staff are trained on the latest industry techniques andtrends
g. Ensure annual appraisals and mid-year review of theindividual performance is done for all the employees
h. Make sure all the departments make their monthly report andKitchen Master Data is maintained for quick retrieval of data.
i. Ensure daily operations meeting happening for staff
j. Ensure ERP system is followed
HEALTH AND SAFETY COMPLIANCES:
a. The operations manager must ensure that all health and safetyregulations are followed in the kitchen to prevent accidents and ensure compliance with local and national regulations.
BENEFICIARY SERVICE:
a. The operations manager must ensure that Beneficiaries aresatisfied with the food and service provided by the kitchen and work to resolve any Beneficiary complaints.
b. Ensure corrective actions, appropriate feedback anddocumentation on complaints and feedback
from students, schools, Hospitals and municipal corporations.
c. Develop and maintain relationships with suppliers and regulatoryagencies.
Competencies
• Knowledge of food safety, GMP, GHP, workplace safety, healthregulations, documentation systems, 5S, Kaizen
• Must have strong leadership & communication skills
• Ability to work flexible hours, including weekends and holidays.
• Knowledge of Excel, Word and Power Point (proficient).
• Read, write and speak – Hindi, Marathi and English.
• Basic finance and ERP proficiency
Key Requirements
• Post graduate / Graduate in Engineering or Food Tech is preferred
• 10-15 years’ prior experience in a role that involved handlingoperations in the food industry including production, Quality, Operations and Maintenance.
• At least 5 years of experience of handling direct and indirect team ofmore than 20 staff
