About The Business

Tata Electronics Pvt. Ltd. is a prominent global player in the electronics manufacturing industry, with fast-emerging capabilities in Electronics Manufacturing Services, Semiconductor Assembly & Test, Semiconductor Foundry, and Design Services. Established in 2020 as a greenfield venture of the Tata Group, the company aims to serve global customers through integrated offerings across a trusted electronics and semiconductor value chain. With a rapidly growing workforce, the company currently employs over 65,000 people and has significant operations in Gujarat, Assam, Tamil Nadu, and Karnataka, India. Tata Electronics is committed to creating a socioeconomic footprint by employing many women in its workforce and actively supporting local communities through initiatives in environment, education, healthcare, sports and livelihood.

Responsibilities

• Manage overall Food & Beverage operations at high volumes manufacturing set up while ensuring quality, efficiency & timely delivery.
• Planning, organising, and monitoring the day-to-day operations of the canteen, including the daily record-keeping, preparation, cooking and timely services.
• Developing, implementing and managing processes regarding food safety to ensure that correct food handling, hygiene practices are performed.
• Ensure that the operation of the canteen is in line with the values of the organisation
• Identify opportunities for process improvements, innovation and growth.
• Analyse customer satisfaction and ensure high performance for scores, make improvements as necessary and define specific plans to ensure customer delight.
• Handling complains and oversees service recovery procedures.
• Lead the Canteen Committee functioning and conducts regular meetings.
• Derive Menus and ensure the adherence without deviation.
• Manage and coordinate team of canteen staff, providing training, leadership, and ensure full utilization of stock, reduction of food wastages, good employee behaviour and proper hygiene.
• Liaison with the partner to ensure operational matters are closed timely.
• Monitor Inventory levels, staff deployment and operational readiness in line to business continuity & ramp plans.
• Monitors pest control activities to ensure that the kitchen, storage spaces and food provided to employees is hygienic and free from pests.
• Ensures the safety measures and regular maintenance and upkeep
• Takes necessary measures to control food wastage & conduct related drives
• Coordinate with EHS, Projects and utilities for smooth functioning.
• Coordinate with all operational departments to ensure smooth delivery & planning.
• Ensuring the health, safety and welfare of others in the canteen including undertaking a canteen risk assessment for hazards as per laid rules.
• Collaborate with food vendors ensuring compliances to health, safety regulations
• Responsible for all statutory compliance compliances related to site operations.
• Ensure compliance with ISO standards, FSSAI guidelines and other relevant quality and safety certifications. Coordinate with food safety & related government bodies like FSO, Local panchayat, municipal etc.
• Handle emergency situation effectively while prioritising users & staff safety.
• Maintain relationships with suppliers, vendors and partners to ensure availability of resources timely.
• Conducts the performance review of the team members.
• Reviews all invoices & financial records. Generate MIS.
• Monitors daily sales and consumptions of meals and operational efficiency.
• Strong understanding of P&L statements and ability to react with impactful strategies. Control operating costs while adhering budget guidelines.

Essential Attributes

• Strong understanding of Food operations, customer service and industry trends.
• Knowledge of Nutrition & applied sciences, organisational policies, procedures and best practices
• Should have worked in fast pace organisations.
• Excellent communication & interpersonal skills to interact with guests & staffs.
• Understanding of budgeting, financial reporting & cost control in F&B operations.
• Customer-centric mindset with dedication to delivering exceptional guest satisfaction.

Qualifications

• Degree in Hospitality Management, food technology, Nutrition or related field.
• Minimum 15+ years proven experience, with 5+ years in a managerial capacity with large manufacturing or industrial establishment.
• Detailed Knowledge of food safety standards (e.g., HACCP, FSSAI, OSHA).
• TUV or any similar certification is an advantage.
• candidates with experience of setting up and operating large industrial kitchens or catering establishment are preferred.