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.

- 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.

- 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.

- 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.

- 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.

- 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.

- 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.

- 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.

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

- 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.

- 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.

- Safety & Emergency Preparedness

- Ensure safe 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