JOB PURPOSE: The Food & Beverage (F&B;) Executive is responsible for overseeing and managing outsourced food service operations for the residential hostel and university / Institute food courts. The role focuses on vendor management, service quality assurance, hygiene and safety compliance, cost control, and ensuring high levels of student and stakeholder satisfaction while aligning outsourced services with university / Institute standards and policies. KEY ACCOUNTABILITIES: i) Outsourced Operations Oversight
• Oversee day-to-day food and beverage services operated by outsourced catering agencies across hostels and university / Institute food courts.
• Ensure uninterrupted, timely, and efficient meal services as per agreed service-level agreements (SLAs).
• Monitor food quality, taste, portion sizes, menu adherence, and service standards provided by contractors. ii) Contract & Vendor Management
• Manage contracts, SLAs, and performance metrics of catering vendors.
• Coordinate with vendors to ensure compliance with contractual terms, pricing, and operational standards.
• Conduct regular performance reviews and recommend corrective actions, penalties, or contract renewals/terminations as required.
• Assist in tendering, vendor selection, onboarding, and renewal processes. iii) Menu Planning & Nutrition Compliance
• Review and approve menus proposed by vendors, ensuring nutritional balance, dietary, diversity, and student preferences.
• Ensure compliance with university policies, hostel norms, cultural considerations, and special dietary requirements.
• Monitor implementation of approved menus and pricing structures. iv) Hygiene, Safety & Regulatory Compliance
• Ensure outsourced vendors strictly comply with food safety laws, hygiene standards, and statutory requirements (FSSAI or equivalent).
• Conduct routine and surprise inspections of kitchens, storage areas, and serving counters.
• Ensure proper waste management,



pest control, and sanitation practices.
• Coordinate food safety audits and ensure timely closure of non-compliances. v) Financial & Cost Control
• Monitor vendor billing, verify invoices, and ensure adherence to approved rates and contracts.
• Control food service-related costs and ensure value for money.
• Track penalties, incentives, and service credits as per contract terms. vi) Customer Satisfaction & Grievance Handling
• Act as the primary point of contact between students/residents, university administration, and food service vendors.
• Address complaints, suggestions, and feedback promptly and ensure corrective actions by vendors.
• Conduct feedback surveys and review service improvements. vii) Coordination & Stakeholder Management
• Coordinate with hostel wardens, student committees, health & safety teams, and university administration.
• Support special events, examinations, vacations, and peak-demand periods with adequate food arrangements. viii) Reporting & Documentation
• Maintain records of inspections, audits, complaints, penalties, and vendor performance.
• Prepare periodic reports on service quality, hygiene compliance, cost analysis, and vendor KPIs for management review. QUALIFICATIONS, EXPERIENCE &

SKILLS:
Minimum

Qualifications:
• Bachelor’s degree or Diploma in Hotel Management, Hospitality Management, Catering Technology, or related field. Minimum

Experience:
• 2 to 5 years of experience in institutional catering, food service operations, outsourced/vendor-managed services, or hospitality operations. Job-Specific Knowledge &

Skills:
• Vendor and contract management expertise
• Robust negotiation and monitoring skills
• Knowledge of food safety and hygiene standards
• Excellent communication and stakeholder management abilities
• Analytical skills for cost control and performance evaluation
• Ability to manage large-scale, multi-location operations

📌 Executive - Food & Beverages (Navi Mumbai)
🏢 Jio Institute
📍 Navi Mumbai