Job Role : Operations Manager oversees the overall functioning of the college’s academic, administrative, and culinary/bakery training operations. This role ensures that classes, labs, facilities, faculty coordination, student services, and industry activities run smoothly, efficiently, and in alignment with institutional quality standards.

Key Responsibilities : Oversee daily academic and practical training operations for bakery and culinary programs. Coordinate class schedules with chefs, instructors, and academic teams. Ensure smooth functioning of bakery and culinary labs with proper equipment and safety. Manage procurement, inventory, and availability of ingredients and materials. Supervise administrative staff, front office, housekeeping, and campus services. Maintain accurate student records, attendance, and operational documents. Ensure compliance with hygiene, sanitation, food safety, and institutional SOPs. Handle student concerns and support their overall campus experience. Coordinate internships and industry training with partner hotels and bakeries. Oversee facility management, maintenance, and vendor relationships. Monitor budgets, control operational costs, and prepare reports. Support marketing and admissions activities through campus coordination. Organize culinary events, workshops, and academic activities. Ensure continuous improvement in operations through audits and quality checks.