3 Catering Operations Jobs

Role Overview The Deputy Business Head Banqueting & Catering acts as a strategic partner and second-in- command to the Business Head, supporting the divisions mission to achieve revenue, margin, and operational excellence targets. The Deputy ensures all business processes, team structures, and service delivery consistently uphold brand standards and regulatory guidelines. This role takes ownership of delegated operational areas, drives continuous improvement initiatives, and provides leadership continuity in the absence of the Business Head. Key Responsibilities Revenue and Fiscal Management Support the Business Head in preparing and executing the Annual Business Plan, monthly revenue forecasting, and expense Lead PCL reviews for specific channels or projects, providing analysis on cost drivers, budget adherence, and Assist in achieving revenue targets across all segments, including social, weddings, MICE, and strategic hotel Implement and monitor event-level cost controls, proactively addressing financial Oversee receivables tracking, coordinate with finance teams for timely collections, minimize revenue leakage, and ensure reporting Contribute to Opex and Capex planning by gathering operational input and aligning infrastructure requirements for seamless event Operational Excellence Oversee day-to-day operations and production teams to ensure events are executed to the highest Foodlink standards, with an emphasis on consistency and guest Manage event planning logistics, from menu creation to vendor management and onsite Lead process improvement initiatives in supply chain, equipment management, and event Benchmark operational performance against industry trends and recommend innovations to keep services competitive and cutting-edge. Customer Service Ensure guest needs are anticipated and met, delivering personalized service that aligns with brand promise and cost Handle escalation of guest inquiries or issues, ensuring resolution meets or exceeds Maintain and utilize guest feedback and event history databases to identify trends and shape service enhancements. Institutionalize post-event debriefs and formal feedback collection for continuous People s Culture Partner with department heads on performance management, talent development, and team motivation programs. Participate in recruitment and onboarding of key associates, fostering a culture of excellence and service. Lead by example in setting standards for appearance, hygiene, and professionalism throughout the Champion staff training initiatives and recognize high performers, while addressing performance gaps through constructive Encourage innovative thinking and contribution at every level of the Authority Levels Operates with delegated authority over daily banqueting and catering operations, acting as Business Heads proxy when Participates in decision making for operational, financial, and people matters within organizational policies and brand Coordinates with support functions (Finance, Procurement, HR) as per established delegation Candidate Profile Several years of progressive responsibility within large-scale banqueting/catering operations, including experience in PCL, sales, and team Proven success in driving operational excellence, revenue growth, and customer Strong analytical and problem-solving skills, with the ability to interpret business data and implement solutions. Excellent communicator, collaborative leader, and champion for brand values and service In-depth knowledge of industry regulations, market trends, and luxury FCB

You will be responsible for evaluating dishes to ensure consistent quality standards for the brand. It is essential to establish and maintain a regular maintenance schedule for all kitchen areas and equipment, which should be followed thoroughly. Your role will involve consistently creating standardized dishes for customer orders as per TFG standards and set recipes. Additionally, you will assist the management with all recipe production and handle entire shift operations of the cafe for order creation and management. Event catering management and recipe development with the head chef and management team, catering operations, and management will also be part of your responsibilities. You will assist with the management of health and safety along with the maintenance of food hygiene practices. Stock management of the cafe warehouse, with consistent inventory management with the kitchen/management team, will also fall under your purview. Furthermore, you will support the management in hiring, training, scheduling, evaluating, counseling, motivating, and coaching employees, serving as a role model. This is a full-time position with a schedule that includes day shift, morning shift, and rotational shift. The ideal candidate should have a total work experience of 3 years (Preferred). The work location is in person.,

Station Manager Job Description Coordination between HO to IRCTC and HO (Base + IRCTC/Railways official liaising. Store team) to Train Operation team Implement all company policies and SOPs. ¢ Local Purchase Bills & Documentation verification for ¢ Legal compliances documentation prepare, check FI and proceed for Payment. and verify as per compliance. ¢ Company & Railway assets & Equipment inventory ¢ Passengers feedback & complaints review and verification and authorize the replacement or top-up. share PoA. ¢ On-board check weekly or fortnightly to get actual ground report. ¢ Fines & Deduction to wave off or minimise to Zero. ¢ Ration/service items receiving and returning record match with SAP data. ¢ Ration Bundle review & Base Kitchen Food ordering check & wastage control analysis with team includes TMs & RMs ¢ GP%age to monitor & analysis of all respective train and enforce the PoA for improvement as and when required. ¢ PAD & Catering sale improvement analysis with TMs & RMs ¢ Manager Front at trip end, to check with all supporting documents and verify & analysis of occupancy vs actual. ¢ Service/sale items consumption & returning analyses as per occupancy ¢ Legal documentation check and verification for train ¢ Manpower Management in terms of hiring, training, deployment and transfer/de-board etc with proper justification. or staff. ¢ Verify all racks staff attendance marked by Rack Manager and checked by Train manager. Asst. Train Manager / Train Manager Job Description ¢ Monitor GP percentage of all racks per trip and ¢ Maintain register for company & railway assets needful to be done if not achieving the targeted GP & equipment inventory %age. ¢ Food ordering as per Occupancy chart. ¢ Set & fix the monthly ration bundle. ¢ Staff positioning & attendance through duty roster ¢ Ration & Service Items Quality, Quantity, Manufacturing, & Packet condition check & Report ¢ FI bills collection/verification with actual ¢ Formats & Checklist implementation check and verify daily. receiving/consumption. ¢ Passengers query or complaints resolution if ¢ Manager Front at trip end, to check & verify pending from RMs. with all supporting documents. ¢ Manager Front to verify and forward to seniors for next check. ¢ Check all legal documentation availability and renewal for train or staff. ¢ All service or sale items bills from store or outsource to check and verify. ¢ Briefing of staff to avoid complaints and positive ¢ Close all deficiency (Store or Base Kitchen) with passenger feedback due approval from seniors on daily basis if any. ¢ Company & Railway assets inventory check and ¢ Check all racks staff attendance and verify with actual. verify and report to seniors. ¢ PAD & Catering sale improvement planning. Asst. Rack Manager / Rack Manager Job Description ¢ Working closely to achieve the targeted GP ¢ Proper round in all coaches during meal service to Percentage. avoid any complain. ¢ Staff Briefing about service standards, Sale targets, ¢ Fill all provided job card, checklists and formats daily, previous complaints & current updates if any. weekly & monthly as and when required. ¢ Check all service/sale items quantity as per order and ¢ Formats & Checklist implement and update daily. distribute coach wise. ¢ Legal documentation availability and renewal for train ¢ Check all expiry dates of ration item & food quality on or staff. board. ¢ Complaints to close on-bard with proper and positive ¢ Passengers meet and greet on board and collect passenger feedback positive feedbacks during & after each service. ¢ Share any deficiency (Store or Base Kitchen) daily if ¢ Develop PR with passengers to avoid any any. written/online complaints. ¢ Check ration bundle according to current occupancy ¢ Ensure all on-board staff is performing as per company rate time to time. and industry norms. ¢ PAD & Catering sale target to achieve as per company ¢ Marking attendance of all concerned staff of particular norms. rack. ¢ Prepare list of returning quantity of sale & Service ¢ Prepare occupancy sheet signed by OBCS & TS and manager front duly attach all bills & supporting documents. items