Mess Manager

Role & responsibilities

• Manage the overall day-to-day operations of the college/hostel mess.
• Ensure timely preparation and serving of breakfast, lunch, evening snacks and dinner as per the approved menu.
• Plan menus in consultation with management, considering nutrition, variety, quality and student preferences.
• Ensure proper food quality, taste, quantity and presentation.
• Monitor food hygiene, kitchen cleanliness and sanitation at all times.
• Ensure compliance with applicable food safety and hygiene standards.
• Supervise cooks, kitchen helpers, cleaners, serving staff and other mess personnel.
• Prepare staff duty rosters and ensure adequate manpower during all meal timings.
• Monitor attendance and discipline of mess staff.
• Maintain proper inventory of food grains, vegetables, dairy products, spices, cooking oil, LPG and other consumables.
• Ensure proper storage and handling of food materials to minimize wastage and spoilage.
• Maintain stock registers and conduct regular physical stock verification.
• Coordinate with vendors/suppliers for timely procurement and delivery of food materials.
• Check the quality and quantity of materials received from vendors.
• Monitor food consumption and control unnecessary wastage.
• Ensure proper portion control and economical utilization of raw materials.
• Maintain records of daily meals served and consumption.
• Handle feedback and complaints related to food quality, quantity, hygiene and service.
• Coordinate with hostel administration and students to resolve mess-related issues.
• Ensure cleanliness of the kitchen, dining area, utensils, equipment and storage areas.
• Ensure regular cleaning and preventive maintenance of kitchen equipment.
• Monitor pest-control and sanitation activities.
• Ensure proper disposal of food waste and other waste materials.
• Conduct regular inspections of kitchen and dining facilities.
• Prepare daily/weekly/monthly reports related to consumption, stock, expenditure, wastage and complaints.
• Support management in maintaining cost-effective and efficient mess operations.
• Ensure compliance with fire safety and workplace safety requirements within the kitchen and mess area.

Preferred candidate profile

• Graduate / Diploma in Hotel Management, Hospitality Management, Food Production, Catering or related field will be preferred.
• 37 years of relevant experience in mess/canteen/cafeteria management.
• Experience in Medical College, University, Hostel, Hospital, Residential Campus or large institutional mess will be highly preferred.
• Strong knowledge of food hygiene, kitchen operations and inventory management.
• Experience in managing a large number of students/residents on a daily basis.
• Good manpower and team-management skills.
• Experience in vendor management, procurement and cost control.
• Good understanding of food quality and quantity control.
• Strong communication and interpersonal skills.
• Ability to handle student/employee feedback and resolve complaints professionally.
• Should be proactive, disciplined and capable of managing operations independently.
• Knowledge of FSSAI requirements and basic food safety practices will be an advantage.
• Basic knowledge of MS Excel, stock management and reporting will be preferred.