Manager - F&B

Job Title

Manager - F&B Job Description Summary

Job Description

Job Purpose

To manage and oversee day-to-day Food & Beverage operations, ensuring high standards of food quality, hygiene, service delivery, and client satisfaction while maintaining cost efficiency and compliance.

Key Responsibilities

1. F&B Operations

Manage daily cafeteria, pantry, and catering operations.

Ensure timely and efficient food service as per agreed schedules.

Monitor food quality, presentation, and portion control.

Coordinate with kitchen teams for menu planning and execution.

2. Vendor Management

Liaise with catering vendors and suppliers for smooth operations.

Monitor vendor performance, service quality, and compliance.

Verify invoices and ensure alignment with agreed rates and services.

3. Hygiene & Compliance

Ensure adherence to food safety and hygiene standards (FSSAI guidelines).

Conduct regular inspections of kitchen, storage, and serving areas.

Ensure proper grooming and hygiene practices among staff.

4. Inventory & Cost Control

Maintain stock of food items and pantry consumables.

Track consumption and minimize wastage.

Implement FIFO and proper storage practices.

Support cost optimization initiatives.

5. Team Management

Supervise pantry staff, stewards, and support teams.

Prepare duty rosters and ensure adequate manpower deployment.

Train staff on hygiene, safety, and service standards.

6. Client & Customer Handling

Address client and employee feedback/complaints promptly.

Ensure high customer satisfaction levels.

Coordinate for meetings, events, and special catering requests.

7. Reporting & Documentation

Maintain daily consumption and service reports.

Track headcount, billing data, and vendor invoices.

Share MIS reports with management as required.

8. Event Management

Support planning and execution of corporate events and meetings.

Ensure proper setup, service delivery, and closure of events.

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”