Job Title

Assistant Manager - F&B; Summary

Assistant Manager – F&B; Operations

Role Objective

Independently manage and monitor corporate F&B; operations, with strong ownership of back-end/kitchen operations, food quality, hygiene, safety, sustainability and service standards.

Key Responsibilities

- Independently oversee back-end and kitchen operations, including food production, storage, receiving, preparation and dispatch.
- Establish and monitor food quality, hygiene and food-safety controls across cafeteria, pantry, kitchen and allied F&B; operations.
- Ensure adherence to applicable FSSAI requirements, food-safety practices, hygiene protocols and QHSE standards.
- Conduct regular kitchen, storage, receiving and food-handling inspections, including temperature, sanitation and pest-control checks.
- Monitor raw-material quality, vendor supplies, shelf life, storage conditions and FIFO/FEFO practices.
- Drive vendor performance management, including SLA adherence, quality, hygiene, manpower, service standards and corrective actions.
- Independently manage food complaints, quality deviations, foreign-object/pest incidents and RCA/CAPA, ensuring timely closure.
- Monitor food wastage, consumption patterns, portion control and operational efficiency.
- Drive sustainability initiatives covering food waste, water, energy, packaging and responsible sourcing.
- Review and monitor F&B; MIS, operational KPIs, hygiene scores, audit findings and service-level performance.
- Coordinate with QHSE, Facilities, Procurement, HR and business stakeholders to ensure seamless F&B; operations.
- Support menu planning, trials, new vendor onboarding and operational readiness, with strong focus on quality and employee experience.
- Conduct vendor audits,



kitchen audits and periodic compliance reviews, ensuring corrective actions are implemented.
- Ensure the cafeteria operates with a strong focus on food safety, consistency, employee experience and commercial discipline.
- Ability to independently manage the operation on ground, identify gaps, challenge vendors and drive corrective action without continuous supervision.

Ideal Candidate Profile:
- Degree/Diploma in Hotel Management, Food Technology, Hospitality, F&B; Management or related discipline.
- Strong hands-on experience in corporate F&B; / institutional catering / large-scale cafeteria operations.
- Thorough knowledge of back-end kitchen operations, food quality, hygiene, food safety and sustainability.
- Positive understanding of FSSAI requirements, HACCP principles and food-safety controls.
- Experience managing F&B; vendors, service partners and multi-stakeholder corporate environments.
- Strong operational judgement with the ability to independently monitor, intervene, resolve and escalate issues.
- Prior experience in BFSI / Fintech / IT corporate cafeterias would be an advantage.

Key Skills & Competencies Strong knowledge of F&B; operations and hygiene standards

Vendor and stakeholder management skills

Good communication and interpersonal abilities

Problem-solving and multitasking skills

Basic knowledge of MS Excel and reporting

Qualifications & Experience

Graduate / Diploma in Hotel Management or relevant field

3–6 years of experience in F&B; operations / Facility Management

Experience in corporate/campus environments preferred

Key Performance Indicators (KPIs)

Service quality & customer satisfaction

Hygiene and audit compliance scores

Cost control and wastage reduction

Vendor performance and SLA adherence

INCO: “Cushman & Wakefield”

📌 Assistant Manager - F&B (Port Blair)
🏢 Cushman u0026 Wakefield
📍 Port Blair