Qualification: Diploma / Degree in Hotel Management, Culinary Arts, or Food Production
Employment Type: Full-Time
Salary: As per industry standards
Job Summary:
The Food Manager will be responsible for managing overall food operations, including counter management, menu planning, and introducing new ideas to enhance food offerings. This role requires a creative and operationally strong individual who can assess existing food counters, identify potential improvements, and plan new setups within the available space.
The ideal candidate should have hands-on experience in food service management, a strong understanding of different food counters (such as snacks, beverages, or meal stations), and the ability to introduce unique dishes or concepts that attract customers. Experience in housing or staff accommodation management will be an added advantage.
Key Responsibilities:
1. Counter & Operations Management
Oversee daily operations of existing food counters, ensuring cleanliness, quality, and service standards.
Evaluate current counters and identify opportunities for menu improvement or space optimization.
Plan and execute the setup of new counters in the existing location, from concept to implementation.
Ensure proper inventory management and timely restocking of food and supplies.
Monitor food safety, hygiene, and kitchen discipline.
2. Menu & Product Development
Understand market trends and customer preferences to create new and innovative food items.
Suggest special dishes or signature items that can attract more customers.
Collaborate with chefs or cooks to test and introduce new recipes.
Regularly update the menu with seasonal or promotional offerings.
3. Team & Staff Coordination
Supervise kitchen and service staff to maintain efficiency and teamwork.
Provide training and guidance on food preparation, presentation, and customer service.
Schedule shifts and monitor staff performance.
Ensure smooth coordination between kitchen, counter, and management teams.
4. Financial & Administrative Management
Manage daily sales, expenses, and stock records.
Maintain cost control and minimize food wastage.
Coordinate with the finance or accounts department for reporting and billing.
Handle vendor communication for raw materials and supplies.
5. Housing / Accommodation Management
Oversee the management of staff housing or accommodation facilities if applicable.
Ensure hygiene, safety, and maintenance standards in accommodation areas.
Coordinate logistics and basic amenities for staff members.
Skills and Competencies:
Strong knowledge of the food and beverage industry.
Creativity in developing new food ideas, concepts, and counter setups.
Good understanding of kitchen operations, food hygiene, and customer preferences.
Leadership and team coordination skills.
Excellent communication and planning abilities.
Problem-solving and decision-making skills under pressure.
Qualifications & Requirements:
Diploma/Degree in Hotel Management, Food Technology, or Culinary Arts.
Minimum 1 year of experience in a food service, restaurant, or catering environment.
Practical knowledge of counter setup, menu planning, and staff supervision.
Basic understanding of cost control and inventory management.
Job Types: Full-time, Permanent
Work Location: In person
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