Chief Operating Officer

Job Title: Chief Operating Officer (COO)

Industry: Catering Services

Location: Delhi

Job Summary

We are seeking a dynamic and experienced Chief Operating Officer (COO) to lead and oversee the daily operations of our catering services business. The COO will be responsible for ensuring operational excellence, profitability, service quality, compliance, and strategic growth across all catering units, central kitchens, and event operations.

The ideal candidate will have strong experience in large-scale catering, food production management, logistics, and team leadership within the hospitality or food services industry.

Key Responsibilities

1. Operational Leadership

• Oversee end-to-end catering operations including production, logistics, service delivery, and quality control.
• Ensure smooth execution of corporate, industrial, institutional, and event catering projects.
• Develop and implement standard operating procedures (SOPs) across all units.
• Monitor daily performance metrics and drive continuous improvement.

2. Strategic Planning & Growth

• Collaborate with the CEO/MD to develop business expansion strategies.
• Identify new business opportunities and improve operational scalability.
• Lead new site mobilizations and project launches.

3. Financial Management

• Drive cost control initiatives and improve operational efficiency.
• Monitor budgets, P&L performance, food cost percentages, and wastage control.
• Optimize procurement and vendor negotiations.

4. Quality & Compliance

• Ensure adherence to food safety standards (FSSAI, HACCP, ISO, etc.).
• Maintain high standards of hygiene, safety, and customer satisfaction.
• Conduct regular audits across kitchen and service locations.

5. Team Leadership

• Lead and mentor operations managers, kitchen heads, and site supervisors.
• Build strong leadership pipelines and improve workforce productivity.
• Oversee manpower planning and performance management systems.

6. Client & Stakeholder Management

• Maintain strong relationships with key corporate and institutional clients.
• Handle escalations and ensure service excellence.
• Participate in business presentations and contract negotiations.

Key Requirements

• Bachelors degree in Hospitality Management / Business Administration / Food Technology (MBA preferred).
• 1015+ years of experience in catering, food services, or hospitality operations.
• Minimum 5 years in senior leadership role.
• Strong knowledge of large-scale food production and multi-location operations.
• Financial acumen with experience managing budgets and P&L.
• Excellent leadership, negotiation, and communication skills.

Key Competencies

• Strategic Thinking
• Operational Excellence
• Cost Optimization
• Crisis Management
• Client Relationship Management
• Team Leadership & Development

Performance Indicators (KPIs)

• Revenue growth & profitability
• Food cost control percentage
• Client retention rate
• Operational efficiency metrics
• Compliance audit scores
• Employee retention & engagement