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”