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General Manager-Mess

CHANDIGARH UNIVERSITYIndia

6 days ago

Job description

Duties & Responsibilities

1. Command & Control of Mess Operations

Exercise operational command over all hostel messes, kitchens, dining halls, and associated

logistics.

Ensure timely provision of breakfast, lunch, evening refreshments, and dinner for the entire

hostel population.

Institute proper meal planning, balancing nutrition, variety, and economy.

Incorporate student and faculty feedback mechanisms to enhance satisfaction.

2 . Logistics & Procurement

Oversee procurement of rations, perishables, dry stores, and non-food items, ensuring quality

and cost control.

Maintain foolproof inventory management systems, avoiding shortages and wastage.

Negotiate with vendors and contractors with an emphasis on transparency, accountability, and

sustainability.

3. Hygiene, Quality & Compliance

Ensure strict adherence to FSSAI, food safety regulations, and University standards.

Supervise sanitation, pest control, waste disposal, and cleanliness across kitchens, stores, and

dining areas.

Conduct periodic audits and inspections, instituting corrective measures where necessary.

4. Personnel Management

Lead, motivate, and discipline chefs, cooks, servers, cleaners, and auxiliary mess staff.

Conduct structured training programs on food safety, bulk cooking, service etiquette, and

discipline.

Institute performance appraisal systems and ensure staff accountability.

5. Budgeting & Cost Management

Formulate and manage the mess budget in liaison with Finance and Hostel Departments.

Exercise fiscal prudence by monitoring expenditure, food consumption, and wastage.

Achieve measurable cost-efficiencies without compromising quality.

6. Student & Stakeholder Engagement

Address student grievances promptly and fairly, maintaining goodwill.

Liaise with hostel wardens, student committees, and University administration.

Organize special menus and catering support for events, festivals, and VIP visits.

7. Process Innovation & Modernisation

Introduce technology-driven solutions such as biometric attendance, digital meal cards, and

online feedback systems.

Benchmark mess operations against best practices in Defence Services, leading universities,

and corporate establishments.

Initiate sustainable practices (waste-to-energy, eco-friendly disposables, farm-to-mess

linkages).

Key Performance Indicators (KPIs)

Student and staff satisfaction levels (feedback and surveys).

Food hygiene audit and compliance scores.

Reduction in food wastage and cost overruns.

Efficiency, morale, and retention of mess staff.

Timely execution of procurement and uninterrupted ration supply.

Qualifications & Attributes

Graduate / Post-Graduate in Hotel Management, Catering, Food Technology, or allied fields.

10–15 years’ experience in large-scale institutional catering (preferably Defence Services,

Universities, or equivalent).

Proficiency in logistics, rations management, and bulk cooking.

Strong leadership, disciplinary acumen, and crisis-handling capability.

High degree of physical and mental endurance with flexibility of working hours.

Call at 8146651512

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