Key Job Responsibilities

1. Food & Beverage Operations

- Manage overall food and beverage operations at the project site, including employee mess, guest house, cafeteria and catering facilities.

- Ensure timely preparation and serving of quality breakfast, lunch, dinner, snacks and beverages.

- Plan daily menus considering nutritional requirements, employee preferences and budget.

1. Mess & Catering Management

- Supervise daily functioning of the project mess and catering services.

- Monitor food quality, taste, hygiene, portion size and presentation.

- Ensure uninterrupted food services for employees, management, visitors and project guests.

- Coordinate special meals and catering arrangements for meetings, events and VIP visits.

1. Vendor & Contractor Management

- Coordinate with catering contractors, food suppliers and other F&B; vendors.

- Monitor vendor performance against agreed terms, quality standards and service levels.

- Verify food supplies, invoices, consumption records and contractor bills before submission for approval.

- Negotiate with vendors for quality, pricing and timely supply, as authorized.

1. Food Material & Inventory Control

- Monitor procurement, receipt, storage and consumption of food items, groceries, vegetables, dairy products, beverages and other consumables.

- Maintain appropriate stock levels and ensure FIFO/FEFO practices wherever applicable.

- Control wastage, pilferage and excess consumption.

- Conduct periodic physical stock verification and reconcile consumption with records.

1. Cost Control & Budget Management





- Prepare and monitor monthly F&B; budgets and operating costs.

- Monitor cost per meal and identify opportunities for cost optimization without compromising quality.

- Analyze food consumption, wastage and expenditure trends.

- Ensure expenses remain within approved budgets.

1. Food Safety & Hygiene

- Ensure high standards of food safety, personal hygiene and cleanliness in kitchens, dining areas, stores and related facilities.

- Ensure proper storage temperatures and hygienic handling of raw and cooked food.

- Conduct regular inspections of kitchen, mess, dining halls and food-storage areas.

- Coordinate pest-control, cleaning and sanitation activities as required.

- Ensure compliance with applicable food safety and statutory requirements.

1. Kitchen & Staff Supervision

- Supervise chefs, cooks, kitchen helpers, service staff, housekeeping/support staff and catering personnel.

- Prepare duty rosters and manpower deployment schedules.

- Monitor attendance, discipline, grooming and performance of F&B; staff.

- Provide training and guidance on food preparation, hygiene, safety and customer service.

1. Employee & Guest Satisfaction

- Monitor feedback from employees,



management and project guests regarding food and service quality.

- Address complaints promptly and take corrective actions.

- Conduct periodic feedback exercises and implement improvements in menus and services.

1. Facility & Equipment Management

- Ensure proper operation, cleanliness and maintenance of kitchen equipment, refrigerators, freezers, cooking equipment, utensils and dining facilities.

- Coordinate with Administration/Maintenance teams for repair and preventive maintenance.

- Ensure safe and economical use of LPG, electricity, water and other resources.

1. Documentation & MIS

- Maintain daily meal records, attendance/meal counts, consumption statements, stock registers and vendor records.

- Prepare monthly F&B; MIS covering expenditure, consumption, inventory, wastage and service performance.

- Maintain records of inspections, complaints, corrective actions and vendor performance.

- Submit periodic reports to the Project Head / Administration Head.

1. Event & VIP Catering

- Plan and coordinate catering arrangements for project meetings, conferences, site visits, celebrations and VIP/management visits.

- Ensure special dietary requirements and hospitality arrangements are properly managed.

1. Safety & Emergency Preparedness

- Ensure protected working practices in kitchens and dining facilities.

- Monitor fire safety, LPG/gas-cylinder handling and emergency procedures.

- Ensure staff are aware of basic emergency response and workplace safety requirements.

📌 Urgently Hiring For Manager(Food & Beverage) at our Dibang Project (Lower Dibang Valley)
🏢 RITHWIK PROJECTS PRIVATE
📍 Lower Dibang Valley