Key Responsibilities
Vendor Management: Supervise external catering partners, contract chefs, and suppliers to ensure food quality.
Operations Oversight: Manage daily cafeteria services, coffee bars, board meeting catering, and executive lounges.
Health & Safety Compliance: Ensure strict adherence to food safety, hygiene, and workplace sanitation standards.
Budget and Inventory Control: Track food costs, manage pantry stock, and monitor monthly F&B; operational expenses.
Employee Experience: Gather staff feedback and coordinate special corporate events, celebrations, or client-hosting lunches.

Required Qualifications
Education: Diploma or bachelor’s degree in Hospitality Management, Culinary Arts, or related fields.
Experience: 3 to 5 years of experience in hospitality, corporate catering, or facility management.
Skills: Solid communication, vendor negotiation, basic accounting software proficiency, and deep knowledge of food safety regulations

📌 F&b Executive Bengaluru (India)
🏢 Randstad india private
📍 India