Job Summary The F&B; Manager will be responsible for managing the overall food and beverage operations of corporate catering units, cafeterias, and central kitchen operations. The role requires strong leadership, operational planning, customer service, food quality control, cost management, manpower management, and coordination with kitchen and support teams.

Key Responsibilities1. Operations Management

- Manage day-to-day F&B; and catering operations across assigned locations.
- Ensure smooth and timely food production, service, and distribution.
- Monitor breakfast, lunch, snacks, dinner, and special-event catering operations.
- Ensure proper coordination between kitchen, service, stores, procurement, and housekeeping teams.
- Maintain operational standards as per company policies and client requirements.

1. Manpower Management

- Plan manpower requirements based on daily business volume.
- Supervise and guide supervisors, captains, service staff, stewards, and other operational employees.
- Prepare duty rosters and ensure adequate staffing during peak hours.
- Monitor attendance, punctuality, grooming, discipline, and performance.
- Conduct regular team briefings and provide on-the-job training.

1. Food Quality & Hygiene

- Ensure food quality, taste, presentation, temperature, and portion control.
- Strictly implement food safety, hygiene, and sanitation standards.
- Ensure compliance with FSSAI and company food safety procedures.
- Conduct regular hygiene inspections of kitchen, cafeteria, dining, and storage areas.
- Monitor food handling, storage, FIFO/FEFO, and wastage control.

1. Cost & Inventory Control

- Monitor food cost, beverage cost, consumption, and wastage.
- Control unnecessary food and material wastage.
- Coordinate with the stores and procurement teams for inventory requirements.




- Monitor stock levels and ensure proper utilization of materials.
- Review daily consumption and identify variances.

1. Client & Customer Management

- Maintain professional relationships with corporate clients and facility management teams.
- Handle customer feedback, complaints, and service-related issues.
- Ensure timely resolution of operational complaints.
- Conduct regular meetings with clients to understand requirements and expectations.
- Maintain high customer satisfaction and service standards.

1. Service Management

- Ensure proper table setup, buffet arrangement, service standards, and cafeteria presentation.
- Monitor service speed during peak meal periods.
- Ensure adequate availability of food, beverages, crockery, cutlery, and service equipment.
- Implement SOPs for efficient food service and customer handling.

1. Reporting & Documentation

- Prepare daily and monthly operational reports.
- Monitor sales, consumption, wastage, food cost, manpower, and service performance.
- Maintain records related to stock, production, wastage, customer feedback, and incidents.
- Submit operational reports to management on time.

1. Training & Team Development

- Conduct regular training on customer service, food safety, hygiene, grooming, and SOPs.
- Identify performance gaps and provide corrective training.
- Motivate the team to achieve operational and customer-service targets.
- Support performance evaluations and employee development.

1. Compliance & Safety

- Ensure compliance with food safety,



workplace safety, hygiene, and company policies.
- Ensure proper use of PPE and safety equipment.
- Report accidents, incidents, and safety concerns immediately.
- Support internal and external audits.

Key Skills Required
- Solid knowledge of catering and F&B; operations.
- Excellent manpower management skills.
- Good communication and customer-handling skills.
- Food cost and wastage control knowledge.
- Knowledge of food safety and hygiene standards.
- Strong problem-solving and decision-making abilities.
- Ability to work under pressure during peak operations.
- Good leadership and team-management skills.
- Basic knowledge of MS Excel and operational reporting.

Qualification
- Bachelor's degree / Diploma in Hotel Management, Hospitality Management, Food & Beverage Management, or a related field.

Experience
- 5–8 years of experience in F&B;, corporate catering, institutional catering, hotel, cafeteria, or similar food-service operations.
- Candidates with strong corporate catering experience will be preferred.

Key Performance Indicators (KPIs)
- Food cost and wastage percentage
- Customer satisfaction
- Food quality and hygiene compliance
- Manpower productivity
- Service efficiency
- Inventory variance
- Complaint resolution
- Operational profitability
- Audit and compliance performance

Personal Attributes
- Strong leadership and ownership.
- Positive and qualified attitude.
- Excellent coordination skills.
- Ability to manage multiple locations or large-volume operations.
- High attention to hygiene, quality, and customer service.
- Flexible to work during peak hours, weekends, and special events when required.

Pay: ₹30,000.00 - ₹50,000.00 per month

Benefits

- Food provided
- Provident Fund

Work Location: In person

📌 F&B Manager (Whitefield)
🏢 The Kitchen Affairs
📍 Whitefield