01Overview
"Sodexo promotes an inclusive and diverse workplace and encourages applications from individuals of all backgrounds." Who we are
At Sodexo, we offer 100+ service solutions across diverse sectors-corporates, healthcare, education, manufacturing, and remote environments. From food & catering to facilities management and energy services, we enhance the quality of life for those we serve. Our inclusive, diverse, and equitable work environment empowers employees to thrive and make a meaningful impact.
With a strong foundation in our values of Service Spirit, Team Spirit, and Spirit of Progress, working at Sodexo is more than just a job-its a chance to be part of something bigger. Join us and act with purpose every day!
Position
Overview
We are seeking an experienced professional to Food Program Deployment is the critical bridge between corporate culinary strategy and unit-level reality. You are responsible for the successful "landing" of new food programs, concepts, and menus across client sites.
Job Purpose The AGM (Assistant General Manager) Food Program Deployment is the critical bridge between corporate culinary strategy and unit-level reality. You are responsible for the successful "landing" of new food programs, concepts, and menus across client sites.
Title : Retail AGM Food Program Deployment
Location : Mumbai Key Responsibilities 1.
New Program
Deployment & Rollout
Tactical Execution: Take the lead on launching new food concepts (e.g., new retail formats, healthy eating initiatives, regional specialty pop-ups) from pilot phase to full-scale operations.
Operational Integration: Design the "on-site playbook" for every new program.
This includes optimizing kitchen layouts, creating prep guides, and setting up inventory workflows before the launch.
Troubleshooting: Act as the on-the-ground fixer during the "go-live" week.
Identify bottlenecks in speed of service or food consistency and adjust operational procedures in real-time.
Financial & Retail Performance
P&L Ownership: Manage the daily financial health of assigned units, ensuring the new programs meet food cost (F&B cost) targets and labor productivity goals.
Menu Engineering: Regularly review sales data to determine the viability of new
Push for the removal of "dogs" (low-profit/low-popularity items) and optimize the "stars." 3. Client & Stakeholder Management The "Client-Voice" Liaison: Maintain strong relationships with corporate client
POCs. Present the impact of new food programs to them, using data to show improvements in employee satisfaction and site metrics.
Feedback Loops: Conduct post-launch reviews with site managers and customers to gather qualitative feedback and iterate on the food program.
Team Enablement & Training
Capability Building: Train Unit Managers and Chef teams on the nuances of the new menus. Ensure they understand not just "how to cook it," but "why its being introduced" and the selling points for the customer.
SOP Standardization: Ensure compliance with Sodexos global safety and quality standards (HACCP/Food Safety) while maintaining the creative intent of the new food programs. Core Competencies:
Data Fluency: You speak the language of "Average Transaction Value" (ATV),
"Contribution Margin," and "Food Waste %."
Communication: You can translate a complex corporate food strategy into simple, actionable .
