Cafe Operation & Production Manager

FirstClub; Bengaluru; Sur place; INR 1 400 000 - 2 100 000; Plein temps

Résumé du poste

FirstClub in Bengaluru seeks a capable Production Head to own the fresh production unit from raw material inward to finished goods dispatch, ensuring quality, food safety, yield optimization and cost control.

You will handle production planning, inventory management and MIS reporting, leading teams to achieve on-time dispatch and adherence to SOPs, with a strong focus on perishable ingredients and cold-chain processes.

Qualifications

• Graduate or diploma in Food Technology, Food Science, Food Processing, Hotel Management, or a related field.
• 58 years of experience in fresh food production, central kitchens, juice/beverage production, or food processing.
• Demonstrated experience independently managing production, manpower, inventory, quality, cost, and dispatch.
• Strong knowledge of perishable ingredients, cold-chain handling, shelf-life management, yield control, and food safety.
• Comfortable with Excel and production/inventory reporting systems.

Responsabilités

• Production planning: Plan daily production, batch sizes, schedules, and output based on demand and dispatch requirements; ensure recipe, portion, and specification consistency.
• Raw materials & inventory: Coordinate procurement requirements; oversee receiving, quality checks, storage, stock rotation, and inventory accuracy.
• Quality & food safety: Maintain hygiene and sanitation SOPs, cold-chain controls, shelf-life and date coding, traceability, and compliance with applicable FSSAI requirements.
• Yield, cost & wastage: Track ingredient yields, trimming and processing losses, spoilage, expiry, recipe costs, and consumption variances; implement reduction plans.
• Packing & dispatch: Ensure correct packing, labeling, quantities, storage, documentation, and on-time dispatch in coordination with supply chain teams.
• People & equipment: Lead production and packing teams; manage shifts, training, productivity, equipment upkeep, and preventive maintenance.
• Systems & reporting: Maintain SOPs and daily MIS for production, inward, consumption, output, wastage, stock, quality deviations, and dispatch.

Connaissances

Production planning

Quality & food safety

Inventory management

Cost control

People management

Data reporting

Formation

Graduate or Diploma in Food Technology

Outils

Excel

MIS software

Description du poste

Role Overview:

Own the fresh production unit end to end from raw material receipt to finished-goods dispatch. The unit produces fresh juices, smoothies, salads, cut fruits, sandwiches, and other ready-to-consume products. The role is accountable for production planning, quality, food safety, people, inventory, yield, cost, and timely dispatch.

Key Responsibilities:

• Production planning: Plan daily production, batch sizes, schedules, and output based on demand and dispatch requirements; ensure recipe, portion, and specification consistency.


• Raw materials & inventory: Coordinate procurement requirements; oversee receiving, quality checks, storage, stock rotation, and inventory accuracy.


• Quality & food safety: Maintain hygiene and sanitation SOPs, cold-chain controls, shelf-life and date coding, traceability, and compliance with applicable FSSAI requirements.


• Yield, cost & wastage: Track ingredient yields, trimming and processing losses, spoilage, expiry, recipe costs, and consumption variances; implement reduction plans.


• Packing & dispatch: Ensure correct packing, labeling, quantities, storage, documentation, and on-time dispatch in coordination with supply chain teams.


• People & equipment: Lead production and packing teams; manage shifts, training, productivity, equipment upkeep, and preventive maintenance.


• Systems & reporting: Maintain SOPs and daily MIS for production, inward, consumption, output, wastage, stock, quality deviations, and dispatch.

Key Performance Indicators:

• Production plan adherence and on-time, complete dispatch.


• Ingredient yield, wastage, spoilage, and expiry losses.


• Product quality, food safety, hygiene audit compliance, and traceability.


• Food cost, inventory accuracy, and raw material variance.


• Manpower productivity, equipment uptime, and SOP compliance.

Qualifications & Experience:

• Graduate or diploma in Food Technology, Food Science, Food Processing, Hotel Management, or a related field.


• 58 years of experience in fresh food production, central kitchens, juice/beverage production, or food processing.


• Demonstrated experience independently managing production, manpower, inventory, quality, cost, and dispatch.


• Strong knowledge of perishable ingredients, cold-chain handling, shelf-life management, yield control, and food safety.


• Comfortable with Excel and production/inventory reporting systems.

Role mandate:

Run a safe, standardized, cost-efficient, and scalable fresh production unit, from raw material inward to finished-goods dispatch, with minimal avoidable wastage.