Operations Manager

Elior; Gurugram District; On-site; INR 1,500,000 - 2,100,000; Full time

Job summary

Elior is seeking a seasoned Operations leader to manage day-to-day F&B site operations across multiple locations in Gurugram and nearby areas. You will drive service excellence, food quality, safety, and cost control while leading manpower planning and client relations.

The role requires strong leadership and travel across sites. Ideal candidates have 8–10 years in catering/contract catering, proven multi-site management, and excellent communication skills.

Qualifications

• 8–10 years in F&B operations, preferably catering/contract catering.
• Strong multi-site and client management experience.
• Understanding of manpower planning, food cost, P&L, and service standards.
• Excellent communication, leadership and problem-solving skills.
• Willingness to travel across sites and region.

Responsibilities

• Plan and oversee day-to-day operations across assigned sites for service excellence.
• Ensure adherence to food quality, hygiene, safety and service standards.
• Manage staffing, attendance, productivity and retention for optimal workforce utilization.
• Maintain strong client relationships and address escalations promptly.
• Monitor KPIs, SLAs and budgets; implement corrective actions as needed.
• Ensure SOPs and company policies are implemented across sites.
• Control food costs, wastage and consumables to protect margins.
• Coordinate with HR, QHSE, Procurement, Finance and Training for seamless operation.
• Complete training and development initiatives for operational teams and monitor vendor performance.
• Conduct site visits/audits and drive continuous improvement.

Skills

MS Excel

MS Word

PowerPoint

Multi-site operations

Client management

Leadership

Food quality standards

Cost control

Tools

MS Excel

MS Word

PowerPoint

Job description

Reports To: General Manager - Operations

Purpose of the Job Role

To manage and drive day-to-day operations across assigned sites by ensuring operational excellence, client satisfaction, food quality, service standards, cost control, and effective manpower management while achieving business and profitability objectives.

Key Responsibilities

• Plan, manage, and oversee day-to-day operations across assigned sites to ensure smooth and efficient service delivery.
• Ensure consistent adherence to food quality, hygiene, safety, and service standards across all locations.
• Manage manpower deployment, staffing requirements, attendance, productivity, and retention to ensure optimal workforce utilisation.
• Build and maintain strong relationships with clients and address operational concerns and escalations promptly.
• Monitor site performance against agreed KPIs, SLAs, operational plans, and business objectives and take corrective actions where required.
• Ensure effective implementation of SOPs, processes, systems, and company policies across assigned sites.
• Monitor and control food costs, wastage, consumables, and other operational expenses to achieve budgeted margins.
• Review site-level performance and operational reports regularly and identify opportunities for improvement.
• Coordinate with HR, QHSE, Procurement, Finance, Training, and other support functions to ensure seamless operations.
• Ensure timely completion of training and development initiatives for operational teams to improve service quality and productivity.
• Monitor vendor and supplier performance, where applicable, to ensure adherence to agreed quality and service standards.
• Conduct regular site visits and audits to identify gaps, drive compliance, and ensure continuous improvement.
• Support business growth and client retention through effective customer engagement and delivery excellence.
• Prepare and share regular operational reports, highlighting key achievements, challenges, escalations, and action plans.
• Carry out additional responsibilities as assigned by the General Manager - Operations or senior management.

Role Outcomes

Major outcomes of this role are:

• Smooth and efficient operations across assigned sites.
• Reduction in site-level escalations and operational issues.
• Improved client satisfaction and service delivery standards.
• Adherence to food cost and operational budgets.
• Effective manpower deployment, productivity, and retention.
• Consistent compliance with QHSE, SOP, hygiene, and food safety standards.
• Improved site profitability and operational efficiency.

Qualifications

• Minimum 8-10 years of experience in F&B Operations, with strong preference for candidates from the Catering / Contract Catering industry.
• Strong experience in multi-site/site operations and client management.
• Good understanding of manpower planning, food cost, P&L, operational controls, and service standards.
• Strong communication, leadership, interpersonal, and problem-solving skills.
• Proven ability to manage teams and handle client escalations effectively.
• Good geographical understanding and willingness to travel across assigned sites.
• Hands-on experience with MS Excel, MS Word, and PowerPoint; strong analytical and reporting skills will be an added advantage.