Cafe Operation & Production Manager

Role Overview:

Own the fresh production unit end to endfrom 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.