Assistant Manager - F&B

Job Title

Assistant Manager - F&B

Job Description Summary

Job Description

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.
• •Good 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”