Assistant Operations Manager

Asst Operations Manager (Food Production)

Locations: Mangalgiri, Nuzvid, Eluru, Narsaraopeta,

MBA Graduate Or Related Field

Role Summary

The Asst Operations Manager (Food Production) will be responsible for planning, organizing, and overseeing the entire food production process in a centralized kitchen. The role ensures production efficiency, adherence to quality and hygiene standards, cost control, manpower management, and timely delivery of meals as per organizational requirements.

Key Responsibilities

1. Production & Operations Management

• Plan, coordinate, and supervise daily food production activities to meet demand (volume & timelines).
• Monitor production processes to ensure standardization, consistency, and efficiency.
• Implement SOPs (Standard Operating Procedures) for cooking, packaging, and dispatch.
• Ensure effective utilization of raw materials, equipment, and manpower.

2. Quality, Hygiene & Safety

• Ensure compliance with FSSAI, HACCP, and other food safety & hygiene standards.
• Regularly conduct quality checks for raw materials, cooking, and finished food.
• Implement workplace safety protocols and monitor staff adherence.
• Conduct regular kitchen audits for cleanliness, pest control, and hygiene.

3. Manpower & Team Management

• Manage a team of Masters, Assistant Masters, Helpers, and Dispatch Staff.
• Prepare shift rosters and ensure adequate staffing for smooth operations.
• Train and develop staff on cooking techniques, hygiene, and safety standards.
• Foster teamwork, discipline, and continuous improvement within the kitchen staff.

4. Resource & Inventory Management

• Monitor stock levels of raw materials, packaging, and consumables.
• Coordinate with the purchase team for timely procurement.
• Minimize wastage and control food production costs.
• Ensure optimal use of kitchen equipment and schedule preventive maintenance.

5. Coordination & Reporting

• Coordinate with the Dispatch, Logistics, and Admin teams for smooth distribution of food.
• Track daily production numbers, wastage, and manpower deployment.
• Submit regular reports on production efficiency, quality, and compliance.
• Address operational issues promptly and escalate when necessary.

Key Skills & Competencies

• Strong knowledge of large-scale food production operations.
• Understanding of food safety regulations (FSSAI, HACCP).
• Leadership and team management skills.
• Planning, problem-solving, and decision-making abilities.
• Ability to work under pressure in a high-volume production environment.
• Excellent communication and coordination skills.

KPIs (Key Performance Indicators)

• On-time meal production & dispatch.
• Food quality & hygiene compliance score.
• Cost efficiency & wastage reduction.
• Staff productivity & training coverage.
• Equipment uptime & maintenance adherence.