Workplace Service Delivery - India Café Operations

Position Summary:

The India Caf Lead will be responsible for designing, implementing, and managing caf operations across our India offices. This role emphasizes creating a top-tier employee dining experience, focusing on health, nutrition, and sustainability. The Caf Lead will drive a culinary experience that aligns with our organizations goals to promote employee wellness and satisfaction while ensuring operational excellence and scalability.

Key Responsibilities:

1. Caf Operations & Management

Oversee daily operations of the caf, ensuring high-quality food and service across all India locations.
Develop and implement standardized operating procedures to ensure consistency in food quality, hygiene, and customer service.
Manage vendor relationships, including catering, kitchen suppliers, and equipment providers, ensuring the caf meets company standards for quality and safety.

2. Health & Nutrition Initiatives

Lead the creation of a nutritionally balanced menu with options catering to diverse dietary needs and health preferences (e.g., vegetarian, vegan, gluten-free).
Collaborate with nutritionists or dietitians to provide nutrient-rich, balanced meal options that promote employee health and productivity.
Launch wellness-focused food initiatives (e.g., organic ingredients, reduced sugar/sodium options) and educate employees on healthy eating choices.

3. Employee Experience & Engagement

Enhance the caf experience, creating a welcoming atmosphere and promoting a sense of community.
Organize periodic events such as themed food days, nutritional workshops, and feedback sessions to engage employees.
Actively collect and analyze employee feedback to adapt and refine offerings to meet evolving preferences.

4. Financial Management & Cost Control

Develop and manage the caf budget, ensuring cost-effective operations without compromising quality.
Monitor and analyze key performance metrics, such as food cost percentage, employee satisfaction scores, and waste reduction.
Implement strategies to optimize food costs, minimize waste, and maximize resource efficiency.

5. Sustainability and Safety Compliance

Lead initiatives focused on sustainability, including waste reduction, eco-friendly packaging, and sourcing local/organic ingredients where feasible.
Ensure compliance with all health, safety, and hygiene regulations, conducting regular audits and implementing corrective actions as necessary.
Maintain up-to-date knowledge of food safety standards and apply them consistently.

6. Team Leadership & Development

Build, lead, and mentor a team of caf staff, fostering a culture of excellence, accountability, and growth.
Design & conduct regular training for caf staff on food safety, customer service, and health/nutrition best practices.
Set clear goals and performance standards, regularly evaluating team performance to ensure high-quality service.