Operations Lead

Role & responsibilities

• Supervise the entire catering operation, ensuring timely and quality food service delivery to institutional clients.
• Oversee kitchen and service staff to maintain optimal performance, ensuring the highest standards of food hygiene, quality, and customer satisfaction.
• Monitor and manage inventory levels of food, beverages, and other supplies, ensuring efficient stock control and ordering processes. • Manage catering schedules, ensuring the right manpower and resources are available for smooth operations.
• To roster and allocate staff for a round the clock operation so as to ensure optimum productivity and facilitate smooth functioning of the operations department.
• Circulating & updating of all relevant information or changes in the menus, galley loading plans & any other instructions from the airlines, and to follow-up on the same being carried out.
• Make sure that the deadlines are met and flights are catered as per standards laid down by the airlines (as regards quality & quantity).

• To make sure that proper training is imparted to the staff, both for new recruits as well as refreshers for confirmed staff.
• To keep the staff updated in regards to work related information & establish a proper rapport with staff, regularly appraising them of their performance.
• Investigate any complaints from the airline customers and take corrective actions as to make sure that they are not repeated in future.
• To monitor the hygiene standards of the department and ensure that they are of the highest levels / standards.
• Report any broken / defective equipment in the department to the maintenance & follow up on the same for repairs.
• Develop and implement procedures for food preparation, service, and cleanliness, complying with health, safety, and sanitation regulations.
• Act as the primary point of contact for institutional clients, addressing inquiries, concerns, and feedback promptly and professionally.
• Develop strong, long-lasting relationships with clients to ensure continued business and satisfaction.

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• Monitor and ensure that the food service meets client expectations and adjust service offerings as necessary.
• Prepare regular reports for clients on food quality, service performance, and catering activities.
• Develop and manage operational budgets, ensuring financial targets are met.
• Control costs by optimizing staffing, food procurement, and waste management strategies. Analyze operational performance, identify areas for improvement, and implement cost-saving initiatives.
• Ensure all catering operations are fully compliant with local food safety regulations and industry standards.
• Conduct regular audits of food safety protocols, hygiene practices, and kitchen cleanliness.
• Attend airline meetings with the Director (Mumbai & Projects), Executive Manager & Executive Chef to discuss points of concern & importance for both parties.
• Establish a pleasant working relationship with the clients.