Job Summary

Assistant Manager - F&B; Account Management - Work Dynamics (region/country). What this job involves:

Navigating through the gruelling demands of dining operations. Like a high-ranking officer creating order and efficiency in a brigade, you'll need to foster camaraderie and teamwork to get a kitchen through the rapid-fire demands of busy operations. You'll also emphasize the discipline to ensure dining establishments adhere to high standards in food safety and quality. You'll be an authority-like a military officer inspecting the troops as you must go above and beyond in monitoring food preparation methods, portion sizes and presentation to ensure that a dish is as it should be, or even better! Adopting intelligence officer-like vetting skills will help you go a long way, as you can use these in reviewing and developing menus based on factors such as nutritional value, popularity and cost. Additionally, before the start of food service, you'll need to sample the prepared food - it's the best way to guarantee palatability and flavour conformity. Keeping an eye on feedback, records and supplies, you'll develop ways to gauge customer satisfaction, handle complaints about food quality and service, and resolve issues accordingly. Taking a proactive stance, you'll review operations regularly to identify opportunities for improving service, safety and overall performance. Likewise, you'll determine which food offerings are popular among consumers. Keeping tab of supply and equipment inventories, and maintaining records on cafeteria operations also come with the role. You'll coordinate all equipment maintenance and repairs, waste removal and pest control activities. Carrying out hygiene audits both internally and through a third-party agency. Ensuring proper documentation and keeping records (sanitation, food subsidy records, etc.)



up to date and consistent with government standards are a must do. Managing catering events. The role also involves arranging and negotiating with clients regarding the facilities and catering services for special events. This means you will be on top of production schedules, and work closely with a catering vendor to identify how much and what type of food to serve.

Responsibilities

- Navigating through the gruelling demands of dining operations.
- Like a high-ranking officer creating order and efficiency in a brigade, you'll need to foster camaraderie and teamwork to get a kitchen through the rapid-fire demands of busy operations.
- You'll also emphasize the discipline to ensure dining establishments adhere to high standards in food safety and quality.
- You'll be an authority-like a military officer inspecting the troops as you must go above and beyond in monitoring food preparation methods, portion sizes and presentation to ensure that a dish is as it should be, or even better.
- Adopting intelligence officer-like vetting skills will help you go a long way, as you can use these in reviewing and developing menus based on factors such as nutritional value, popularity and cost.
- Before the start of food service, you'll need to sample the prepared food - it's the best way to guarantee palatability and flavour conformity.
- Keeping an eye on feedback, records and supplies; develop ways to gauge customer satisfaction, handle complaints about food quality and service, and resolve issues accordingly.
- Taking a proactive stance,



you'll review operations regularly to identify opportunities for improving service, safety and overall performance.
- Likewise, you'll determine which food offerings are popular among consumers.
- Keeping tab of supply and equipment inventories, and maintaining records on cafeteria operations; coordinate all equipment maintenance and repairs, waste removal and pest control activities.
- Carrying out hygiene audits both internally and through a third-party agency.
- Ensuring proper documentation and keeping records (sanitation, food subsidy records, etc.) up to date and consistent with government standards.
- Managing catering events; arranging and negotiating with clients regarding the facilities and catering services for special events; staying on top of production schedules; working with a catering vendor to identify how much and what type of food to serve.

Requirements

- In-depth understanding of the role's ins and outs.
- Significant and relevant experience in handling base kitchens.
- Impeccable skills in evaluating existing processes and tweaking them when necessary.
- Solid background in formulating policies and developing new strategies and procedures.
- Excellent vendor management skills and good working knowledge of important catering elements-including supplies, equipment, services ordering and inventory control.
- Robust leadership and organizational skills.
- Dependable leader who can effectively supervise and train employees.
- Technical aptitude and report generation skills.

Location

On-site - Kochi, Kerala

Scheduled Weekly Hours

48

Disclaimer: This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.

📌 Assistant F&B Manager (Kochi)
🏢 Jones Lang LaSalle (JLL)
📍 Kochi