The General Manager will oversee the end-to-end operations of the industrial kitchen/central kitchen, ensuring efficient production, quality control, cost management, hygiene, and timely delivery of food products. The role requires strong leadership, operational expertise, and compliance with industry standards and food safety regulations.
Key ResponsibilitiesOperations & Production
Oversee day-to-day operations of the central/industrial kitchen.
Plan and manage bulk food production as per demand forecasts and client requirements.
Monitor production schedules to ensure timely delivery.
Implement and maintain standard operating procedures (SOPs) for production efficiency.
Quality & Compliance
Ensure adherence to FSSAI, HACCP, ISO, and other food safety regulations.
Monitor quality standards in raw material procurement, storage, preparation, and distribution.
Conduct regular audits for hygiene, safety, and compliance.
People Management
Lead and manage kitchen staff, supervisors, and support teams.
Recruit, train, and develop staff for efficiency and compliance.
Foster a culture of discipline, safety, and teamwork.
Financial Management
Prepare and manage budgets, cost controls, and P&L responsibility.
Optimize resource utilization to reduce wastage and operational costs.
Negotiate with vendors and suppliers for cost-effective procurement.
Client & Stakeholder Management
Coordinate with clients/customers to ensure satisfaction with quality and service.
Maintain strong relationships with suppliers and partners.
Handle escalations and resolve operational challenges effectively.
Strategic Planning & Growth
Implement process improvements and automation for efficiency.
Contribute to business development initiatives for scaling operations.
Analyze data, prepare MIS reports, and provide strategic inputs to management.
Qualifications & Skills
Bachelor's/Master's degree in Hotel Management, Food Technology, Culinary Arts, or related field.
12-18 years of experience in large-scale/industrial kitchen, catering, QSR, or FMCG food production.
Strong knowledge of food safety standards and regulatory compliance.
Proven leadership and people management skills.
Financial acumen with experience in P&L management.
Excellent communication, problem-solving, and decision-making skills.