Banquet Manager

Jindal Aluminium; Nelamangala; On-site; INR 350,000 - 700,000; Full time

Job summary

Jindal Aluminium seeks a Diet Centre Manager responsible for ensuring timely indents, monitoring inventories, and enforcing schedules. You will coordinate with dieticians, supervise staff, and oversee replenishment and stock controls to optimize cost and service delivery.

Responsibilities include maintaining records, conducting quarterly stock checks, and driving improvements in wastage and inventory management while developing staff through training and performance support.

Qualifications

• Experience in indenting and procurement control.
• Strong ability to monitor inventory and prevent shortages or overstock.
• Proven leadership and team management capabilities.

Responsibilities

• Prepare timely indents for all items as per schedule and enforce adherence by staff.
• Verify available quantities and track average monthly expenditure against patient numbers.
• Record entries in indent books and confirm after approvals; notify superior for audits.

Skills

Problem solving

Decision making

Team leadership

Operational management

Tools

MS Word

MS Excel

Diet Centre equipment knowledge

Job description

• Key Responsibilities:
• Diet Centre manager is responsible for timely indent for all items as per schedule given below and to take action against subordinate staff if someone is not following the schedule and not taking proactive action as per Indent Schedule.
• Indent preparing authority is to check properly the available quantity of every item and average monthly expenditure against total number of patients. He should be very discriminative to avoid any over or less procurement.
• Proper entries to be made in respective indent books immediately after approval of Indent by Sr Dietician/Duty Dietician and the same to be checked by the manager and DAO/Administrator(s).
• Control on daily issue and balance quantity of all items to be maintained all the time and surprise checks may be carried out at any point of time. Any discrepancies in the quantity or standard storage will be considered as serious lapse and strict action will be taken against the in-charge and Dietician/Manager
• All rejected items other than farm are to be taken back immediately and have to be replenished on the same day. Information regarding the replenishment to be passed on to purchase department and comments to be made on the bill against the items.
• Very Poor quality of farm products are to be rejected and Farm Manager to be informed to supply the shortfall items if available within the time frame of requirement.
• The received dry stores, fruits and vegetables purchased from market are to be entered in JNIIS system after approval of Bills.
• The farm vegetables and fruits are entered in the farm receipts register maintained at the Diet Center.
• All items with detail quantities are to be entered in an Excel Format later for monthly comparison and report preparation to the management. The city purchases are to be entered in the City Purchase Register and to be given accounts and farm for their records.
• The quarterly stock taking is done in the presence of Diet Centre HOD, Accounts Rep and Audit Rep by 10th of every Mar, Jun, Sep and Dec. Any discrepancies found are to be brought in the notice of DAO/AO/CA/COO/VC/CA for further evaluation and subsequent action.
• The rejected materials for discard/scrap are kept in the scrap room of Diet Centre.
• On a Quarterly basis the scrap items are accounted in the presence of Accounts, IAD.
• Items with value of less than 20,000 are sent for approval to DAO and above 20,000 to CA/COO.
• After approval, the scrapped items are sent to Stores along with approval for further process.
• Responsible for up keeping of departmental equipment in working condition in liaison with the Maintenance Departments.
• To elevate the issues in proper channel to the management at the earliest which are beyond the scope of departmental discretion
• Overseeing the requirements and function of the Staff Canteen

1. Skill Set: Skill immediate Problem solver, quick decision maker & Leading the team in right direction.

4.1. Technical: Good Technical Knowledge & Complete Computer Knowledge work in MS-Word, Excel Sheets, Technical Knowledge equipments use in Diet Centre, Good Knowledge of all Kitchen related equipment.

4.2. Managerial:

a) Head of operation Diet Centre

b) Manpower Management

c) Team Skill to be set

d) Implement new suggestions & executing on floor.

e) Over look for operational Challenges & issues.

f) New Concept & Developments towards the Diet Center.

g) Wastage managements

h) Inventory Managements

i) Training & Developments of Staff & Works

j) Soft Skill Managements

k) Trained the Trainer Skill Program to develop. Role & responsibilities

Preferred candidate profile