Key Responsibilities

- F&B; Operations: Supervise daily food & beverage services, menu planning, and quality control.
- Chef Coordination: Work closely with chefs to design menus, ensure hygiene standards, and deliver premium dining experiences.
- Event Management: Plan and execute corporate events, conferences, and hospitality programs.
- Guest Experience: Ensure exceptional service delivery, addressing guest needs and feedback promptly.
- Vendor & Catering Liaison: Coordinate with catering vendors, suppliers, and service partners for smooth operations.
- Inventory & Cost Control: Manage F&B; inventory, track consumption, and optimize costs.
- Compliance & Safety: Ensure adherence to food safety, hygiene, and EHS standards.
- Reporting: Prepare MIS reports on F&B; operations, event outcomes, and guest satisfaction.

Required Skills & Competencies

- Robust knowledge of hospitality management and F&B; operations.
- Culinary background with exposure to chef‑driven services.
- Excellent event planning and coordination skills.
- Vendor negotiation and contract management abilities.
- Proficiency in MIS reporting and inventory systems.

📌 F&B hospitality and Chef background (Asst Lead Events & Hospitality) (Bengaluru)
🏢 JLL
📍 Bengaluru