Job Description

Job Title

Manager - F&B

Summary

Job Summary: The F&B Manager - Cafeteria is responsible for overseeing the day-to-day operations of the cafeteria, ensuring food quality, hygiene, customer satisfaction, cost control, and vendor coordination. The role involves managing cafeteria staff, ensuring adherence to food safety norms, and maintaining F&B service excellence. Key Responsibilities: o Daily Operations: o Manage end to end cafeteria F&B operations including food preparation, service, cleanliness, and compliance. o Ensure all food counters are well-stocked and service is smooth during peak hours. o Coordinate with vendors/caterers for daily meal services and special events. o Food Menu Planning. o Needs to track order verses received food quantity o Quality & Hygiene: o Monitor food quality, taste, temperature, and presentation. o Ensure adherence to FSSAI norms and internal hygiene standards. o Conduct regular kitchen and cafeteria inspections. o Staff Management: o Supervise cafeteria staff (chefs, servers, cleaners). o Plan rosters, leave schedules, and training programs. o Conduct regular briefings and performance evaluations. o Customer Service: o Handle employee feedback and address complaints promptly. o Monitor customer satisfaction and improve service based on suggestions. o Cost Control & Inventory: o Monitor food consumption, waste management, and cost control. o Track inventory of food items, disposables, and kitchen equipment. o Ensure monthly reports on consumption and expenditure are submitted. o Vendor & Compliance Management: o Liaise with food vendors, AMC service providers, and housekeeping support. o Ensure service level agreements (SLAs) are met. o Maintain all necessary licenses, audits, and documentation.




INCO: "Cushman & Wakefield"