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Food and Beverage Manager

Company Description Rajalakshmi Institute of Technology (RIT), established in 2008, is part of the Rajalakshmi Group of Institutions, which has been operating since 1997. The institute is approved by AICTE, Recent Delhi, and affiliated with Anna University, Chennai, ensuring recognized academic standards. RIT holds NBA accreditation in major branches, reflecting its commitment to quality engineering education.

The institute currently offers five programs: Computer Science Engineering, Artificial Intelligence & Data Science, Computer & Communication Engineering, Mechanical Engineering, and Electronics & Communication Engineering, providing a dynamic, technology-focused campus environment for students and staff.

Job Summary

Rajalakshmi Institute of Technology is seeking an experienced and dedicated Food and Beverage (F&B;) Manager to oversee all food service operations across the campus, including hostels, staff/student canteens, cafeterias, and mess facilities. The role is responsible for ensuring high standards of food quality, hygiene, nutrition, cost control, and customer service for students, faculty, and staff, while managing vendor contracts and kitchen/service staff.

Key Responsibilities

Operations Management

Minimum 5–10 years of experience in Food & Beverage Operations from a reputed hotel, hospitality chain, or premium institutional catering environment .

- Oversee day-to-day operations of all F&B; outlets on campus (hostel mess, canteens, cafeteria, guest house/faculty dining, and event catering).
- Ensure timely and efficient meal service across breakfast, lunch, snacks, and dinner within scheduled hours.
- Coordinate with hostel wardens and administration to plan menus suited to student dietary needs, including special diets and festival/event menus.
- Monitor daily food preparation, portion control, and presentation standards.

Quality, Hygiene & Safety

- Enforce strict food safety, sanitation,



and hygiene standards (FSSAI compliance) across all kitchens and dining areas.
- Conduct regular inspections of storage, kitchen, and dining facilities to ensure cleanliness and pest control compliance.
- Maintain records for food safety audits, health inspections, and staff medical fitness certificates.
- Ensure proper handling, storage, and labeling of raw materials and prepared food.

Vendor & Inventory Management

- Manage relationships with food suppliers, vendors, and contract caterers; negotiate contracts and pricing.
- Monitor stock levels, place purchase orders, and control wastage of raw materials and finished goods.
- Conduct periodic stock audits and reconcile inventory records.
- Evaluate vendor performance and ensure adherence to quality and delivery timelines.

Financial & Cost Control

- Prepare and manage the F&B; budget; monitor food costs, labor costs, and overheads.
- Analyze cost-per-meal and recommend measures to optimize expenses without compromising quality.
- Review and approve bills, invoices, and expenditure related to food services.
- Prepare periodic MIS reports on consumption, costs, and revenue (where applicable) for management review.

Staff Supervision

- Recruit, train, and supervise kitchen staff, cooks, stewards, and helpers.
- Prepare duty rosters and ensure adequate staffing for all meal periods and special events.
- Conduct regular training on hygiene practices, service etiquette, and safety protocols.
- Monitor staff performance, discipline, and grooming standards.

Student & Stakeholder Relations





- Address student and staff feedback/complaints regarding food quality and service promptly.
- Coordinate with the Student Welfare/Hostel Committee on menu planning and satisfaction surveys.
- Plan and execute catering for institutional events, seminars, conferences, and festivals.
- Liaise with college administration on policy matters related to food services.

Required Qualifications & Skills

Education:

- Bachelor's/Diploma in Hotel Management, Catering Technology, or Hospitality Management (BHM/Diploma in Hotel Management preferred).

Experience:

- Minimum 5–8 years of experience in F&B; management, preferably in institutional catering (educational institutions, hostels, corporate cafeterias, or large-scale catering operations).
- Prior experience managing bulk/mass catering operations is highly desirable.

Skills & Competencies:

- Strong knowledge of food safety standards (FSSAI) and hygiene regulations.
- Proven experience in vendor negotiation and contract management.
- Sound understanding of cost control, budgeting, and inventory management.
- Excellent leadership and team management skills.
- Strong communication and interpersonal skills to liaise with students, staff, and management.
- Proficiency in MS Office/Excel for reporting and record-keeping.
- Ability to handle high-pressure situations and large-volume operations.

Desired Attributes

- Attention to detail and commitment to quality and hygiene.
- Strong problem-solving and decision-making abilities.
- Ability to work flexible schedule, including early mornings, evenings, and weekends as required by mess/canteen timings.
- Prior experience working in an educational campus environment is an added advantage.

Compensation As per industry standards and commensurate with experience; to be discussed during the interview process.

Apply to:

Interested candidates send your resume to : [email protected]

📌 Food and Beverage Manager (Chennai)
🏢 Rajalakshmi Institute of Technology
📍 Chennai