Executive - Food and Beverages - ISS Facility Services - Noida

Job Purpose

To manage and oversee Food & Beverage operations across corporate offices, cafeterias, employee dining facilities, and client locations, ensuring high standards of food quality, hygiene, service delivery, customer satisfaction, cost control, and operational efficiency.

Key Responsibilities

1. Food & Beverage Operations

• Manage daily food and beverage operations across corporate cafeterias, food courts, pantries, and dining facilities.
• Ensure smooth execution of meal services, catering, and special events.
• Monitor food quality, portion control, presentation, and service standards.
• Ensure adequate availability of food, beverages, consumables, and operational resources.

2. Client and Stakeholder Management

• Maintain strong relationships with clients, employees, vendors, and internal stakeholders.
• Address customer feedback, complaints, and service-related concerns promptly.
• Coordinate with client representatives to ensure service delivery meets agreed Service Level Agreements (SLAs).
• Conduct regular service reviews and implement corrective actions.

3. Food Safety, Hygiene and Compliance

• Ensure compliance with applicable FSSAI requirements, food safety standards, and statutory regulations.
• Maintain high standards of personal hygiene, kitchen cleanliness, sanitation, and food handling.
• Conduct regular hygiene audits and ensure timely closure of audit observations.
• Monitor food storage, temperature control, expiry dates, and pest control measures.

4. Cost and Budget Management

• Manage food costs, operational expenses, inventory, and wastage.
• Monitor food consumption, portion sizes, and stock levels.
• Implement measures to reduce food wastage and improve operational profitability.
• Support budgeting, billing, invoicing, and monthly operational reporting.

5. Vendor and Supply Chain Management

• Coordinate with food suppliers, caterers, and service partners.
• Ensure the quality and timely delivery of raw materials and consumables.
• Evaluate vendor performance against quality, cost, and service parameters.
• Monitor inventory management and procurement processes.

6. Team Management

• Supervise chefs, kitchen staff, service associates, and other operational employees.
• Plan manpower deployment, duty rosters, and training schedules.
• Ensure team productivity, discipline, grooming, and adherence to service standards.
• Conduct performance reviews and develop team capabilities.

7. Reporting and Continuous Improvement

• Prepare daily, weekly, and monthly operational reports.
• Track KPIs related to customer satisfaction, food cost, wastage, hygiene, and service quality.
• Identify operational improvement opportunities and implement best practices.
• Support client audits, internal reviews, and business performance meetings.

Educational Qualification

• Graduate in Hotel Management, Hospitality Management, Food & Beverage Services, or a related discipline.
• A diploma in Hotel Management or Hospitality may also be considered, depending on experience and organizational requirements.

Experience

• 1-6 years of relevant experience in Food & Beverage operations, hospitality, catering, or corporate food services.
• Experience in corporate cafeterias, institutional catering, business parks, or integrated facility management will be preferred.
• Experience managing teams, vendors, budgets, and client relationships is essential.

Required Skills

• Food & Beverage operations management
• Client and stakeholder management
• Food safety, hygiene, and quality control
• Cost control and budget management
• Vendor management and procurement coordination
• Team leadership and manpower planning
• Inventory management and wastage control
• Strong communication, problem-solving, and analytical skills
• Proficiency in MS Excel and operational reporting