Assistant General Manager

Sodexo; Surat, Bengaluru; On-site; INR 1,800,000 - 2,400,000; Full time

Job summary

Sodexo is seeking an AGM - Operations in Surat/Bengaluru to lead end-to-end kitchen operations, menu planning, and client services. You will oversee service delivery, maintain quality and hygiene standards, and drive profitability across the site.

The role requires extensive leadership experience in F&B operations, strong knowledge of QHSE, and the ability to coordinate with clients and management for continuous improvement. On-site role with multiple campus locations.

Qualifications

• 15–20 years of F&B operations experience.
• Degree in Hotel Management or equivalent.
• Experience in large-site leadership with QHSE exposure.

Responsibilities

• Ensure service deliveries align with client terms and conditions.
• Oversee menu rotation for all meals and special events.
• Initiate development of new menus and improve existing offerings.
• Promote promotions, festivals and other events to grow business.
• Plan and supervise daily preparation per recipes with consistent quality.
• Enforce FIFO in the kitchen, maintain hygiene and cold room standards.
• Coordinate with client for maintenance and upkeep of kitchen and equipment.
• Maintain standards of quality, cost, presentation, and flavour.
• Manage cash, invoices, and financial controls at the site.
• Lead on-site team and staff welfare, create scheduling and training.

Skills

People management

Operations planning

Quality control

Food safety practices

Education

Degree in Hotel Management

Job description

Position: AGM - Operations

Location: Surat, Bengaluru

Key Responsibilities

Service Delivery & Menu Management

• Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client.


• Manage the menu recipes rotation for breakfast, lunch, snacks, dinner and special Lunch.


• Initiate development of new menus, upgrade old menus and special lunch menus.


• Develop new ideas for promotions, festivals and other special events.


• Plan the pre-preparation area to ensure that the items are processed according to the recipes.


• Plan and supervise the daily preparation of dishes according to the prescribed recipes; ensure that each item is made exactly as per the recipe and the quality and quantity is consistent every time.


• Enforce FIFO policy inside kitchen cold room; ensure only clean, hygienic items enter this space; full responsibility for cold room cleaning policy and procedures; ensure that all the cold holding units (preparation and dairy) remain at the required temperatures, and that the ingredients are stored and covered appropriately, in accordance with the laid down hygiene requirements.


• Attend day-to-day problems and needs concerning equipment and food supplies; detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.


• Coordinate with client for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as appropriate.


• Consistently maintain standards of quality, cost, presentation, and flavour of foods.


• ISO 22000:5000 standard are maintained in kitchen area.

Organic Growth and Profitability

• Sustain and build site profitability through timely analysis of reports and provide solutions to counter any discrepancies.


• Apprise the management of any serious reversal or threat to the operations on time.


• Meet the sales and profit targets of the site.


• Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers.

Cash and Debtors Management

• Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents.


• Ensure that all the invoices are raised and delivered to the client as per schedule.


• Ensure that the entire invoiced amount is received from the client on time and the outstanding amount is minimal.


• Ensure that the data required for the raising of invoices is sent to the accounts department on time.


• Keep track of all the invoices of the site.

People Management and Training

• Manage the on-site team including cooks, MPWs, stewards, cashiers, Store keeper, stores assistants etc.


• Prepare activity schedules and assign duties.


• Ensure proper staffing for maximum productivity and higher standard of quality.


• Promote a healthy and teamwork oriented atmosphere within the site.


• Identify the training needs of his team and assist in the development of modules to address the same.


• Ensure that all the HR processes and staff welfare activities are implemented and carried out.

Communication and Client Retention

• Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same.


• Understand and exceed the expectations of the client in order to ensure complete satisfaction.


• Ensure 100% client retention.


• Address all issues pertaining to the client and the operations in a timely manner.

Wastage Control and Cost Management

• Maintain a record of the daily leftovers; plan and prepare the production based on this data.


• Develop controls to keep track of wastage, production, sale, leftovers etc.


• Ensure that all Municipal rules and regulations concerning waste disposal and segregation are strictly followed.


• Minimise wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standards.


• Coordinate with the Purchase department to understand the cost trends and revisions.

Legal Compliances

• Co-ordinate with the HR, QHSE and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained at the site.

Systems Implementation and Process Management

• Ensure that all the systems and processes are implemented and followed as per the company policy.


• Ensure that all the work processes are documented and displayed.

Procurement and Inventory Management

• Responsible for monitoring the daily raw material indent.


• Ensure that all the processes and checklists are followed and maintained accurately on a daily basis.


• Ensure that the goods are stored as per the laid down norms of the company.

QHSE

• Ensure that safety and hygiene policy is strictly followed at the site.


• Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality.


• Responsible for maintaining record of all hygiene related procedures, initiatives and incidents.


• Responsible for co-ordination with the QHSE teams to implement the policy and process.


• Ensure that all incidents pertaining to QHSE are reported to the concerned teams on time.


• Operational ownership of all the QHSE processes.


• To ensure safety score is above benchmark.


• Timely communication of all possible on site hazards to the concerned department.


• Responsible for the timely renegotiation of the existing contract along with rate renewals.


• Ensure that the site is operating with valid and up-to-date agreements.

Qualifications

Degree in Hotel management /graduate

Experience in F&B industry of 15-20 years