Manager - F&B

Job description

Job Title Manager - F&B Job Description Summary Job Description Job Purpose To manage and oversee day-to-day Food & Beverage operations, ensuring high standards of food quality, hygiene, service delivery, and client satisfaction while maintaining cost efficiency and compliance. Key Responsibilities 1. F&B Operations Manage daily cafeteria, pantry, and catering operations. Ensure timely and efficient food service as per agreed schedules. Monitor food quality, presentation, and portion control. Coordinate with kitchen teams for menu planning and execution. 2. Vendor Management Liaise with catering vendors and suppliers for smooth operations. Monitor vendor performance, service quality, and compliance. Verify invoices and ensure alignment with agreed rates and services. 3. Hygiene & Compliance Ensure adherence to food safety and hygiene standards (FSSAI guidelines). Conduct regular inspections of kitchen, storage, and serving areas. Ensure proper grooming and hygiene practices among staff. 4. Inventory & Cost Control Maintain stock of food items and pantry consumables. Track consumption and minimize wastage. Implement FIFO and proper storage practices. Support cost optimization initiatives. 5. Team Management Supervise pantry staff, stewards, and support teams. Prepare duty rosters and ensure adequate manpower deployment. Train staff on hygiene, safety, and service standards. 6. Client & Customer Handling Address client and employee feedback/complaints promptly. Ensure high customer satisfaction levels. Coordinate for meetings, events, and special catering requests. 7. Reporting & Documentation Maintain daily consumption and service reports. Track headcount, billing data, and vendor invoices. Share MIS reports with management as required. 8. Event Management Support planning and execution of corporate events and meetings. Ensure proper setup, service delivery, and closure of events. Key Skills & Competencies Strong knowledge of F&B operations and hygiene standards Vendor and stakeholder management skills Good communication and interpersonal abilities Problem-solving and multitasking skills Basic knowledge of MS Excel and reporting Qualifications & Experience Graduate / Diploma in Hotel Management or relevant field 3–6 years of experience in F&B operations / Facility Management Experience in corporate/campus environments preferred Key Performance Indicators (KPIs) Service quality & customer satisfaction Hygiene and audit compliance scores Cost control and wastage reduction Vendor performance and SLA adherence INCO: “Cushman & Wakefield”