Food and Beverage Manager

Overview:

We are seeking an experienced and highly organized **Manager - Food & Beverage** to oversee the daily operations of a large-scale vegetarian industrial kitchen, catering to 1,000 workers, including a dedicated gluten-free kitchen for 10 workers. The facility runs in three shifts and includes a restaurant area. The Manager- food & beverage will be responsible for ensuring smooth kitchen operations, compliance with safety and hygiene standards, staff management, and ensuring high-quality food service.

Key Responsibilities:

1. Operational Management:

·      Oversee daily operations of the main vegetarian kitchen and gluten-free kitchen.

·      Ensure efficient production of meals for 1,000 workers in three shifts, ensuring all dietary needs (including gluten-free) are met.

·      Plan, manage, and coordinate food preparation, service schedules, and shift planning.

·      Optimize the use of kitchen space, equipment, and resources for maximum efficiency.

·      Ensure the restaurant area is well-maintained, clean, and adequately staffed during peak times.

2. Staff Management:

·      Recruit, train, and manage kitchen staff, including chefs, assistants, and cleaning personnel.

·      Supervise the performance of all team members, ensuring adherence to kitchen protocols and performance standards.

·      Foster a positive, productive work environment, encouraging teamwork and communication across shifts.

·      Ensure all staff receive ongoing training on food safety, hygiene, and kitchen equipment use.

3. Food Quality & Safety Compliance:

·      Ensure food is prepared and served according to the highest standards of hygiene, safety, and quality.

·      Maintain strict adherence to food safety regulations (including gluten-free protocols) and relevant Indian health and safety guidelines.

·      Develop and enforce policies to avoid cross-contamination in the gluten-free kitchen.

·      Conduct regular kitchen inspections and audits to ensure food safety and cleanliness.

4. Inventory and Resource Management:

·      Monitor inventory levels of food, ingredients, and kitchen supplies, ensuring timely reordering to prevent shortages.

·      Implement cost control measures to manage kitchen budgets and reduce food waste.

·      Negotiate with vendors and suppliers to ensure cost-effective procurement of high-quality ingredients and kitchen equipment.

5. Financial Oversight:

·      Prepare and manage budgets for kitchen operations, including staffing, supplies, and equipment maintenance.

·      Monitor expenses and analyze financial data to ensure cost-efficient operation.

·      Report regularly to the management on operational costs, staffing, and kitchen performance.

6. Menu Planning & Collaboration:

·      Work closely with head chefs to plan balanced, nutritious, and varied vegetarian meals, ensuring they meet the dietary needs of the workers.

·      Supervise menu development for the gluten-free kitchen to ensure a safe and appealing variety of options.

·      Regularly update and adapt menus based on seasonal ingredients, worker preferences, and budgetary considerations.

7. Health and Safety Management:

·      Ensure that all kitchen staff adhere to health and safety protocols, including the use of protective equipment, fire safety procedures, and proper handling of kitchen appliances.

·      Implement emergency response plans in case of accidents, fires, or other safety hazards.

8. Stakeholder Communication:

·      Maintain clear and regular communication with upper management regarding kitchen performance, staffing, and operational needs.

·      Liaise with staff and workers to gather feedback on meal quality and address any dietary concerns or suggestions.

·      Act as the point of contact for external auditors, inspectors, and vendors.

Qualifications and Requirements:

Education: 

·      Bachelor's degree in Hotel Management, Culinary Arts, Food & Beverage Management, or a related field.

·      Additional certifications in Food Safety, Nutrition, or HACCP (Hazard Analysis and Critical Control Points) will be an advantage.

Experience:

·      Minimum 8-10 years of experience managing large-scale kitchen operations, preferably in an industrial or institutional setting.

·      Experience in vegetarian meal preparation and knowledge of gluten-free dietary protocols is highly preferred.

·      Proven track record in managing kitchen teams, handling inventory, and ensuring food safety compliance.

Skills:

·      Strong leadership and team management skills.

·      Excellent organizational and multitasking abilities.

·      In-depth knowledge of Indian food safety regulations and best practices.

·      Financial acumen with experience managing budgets and cost control.

·      Effective communication and problem-solving abilities.

·      Ability to work under pressure and manage operations in a fast-paced environment.

Key Competencies:

·      Leadership: Ability to lead a large team, make quick decisions, and inspire high performance.

·      Problem-Solving: Ability to handle unexpected challenges, kitchen crises, or equipment malfunctions effectively.

·      Attention to Detail: Ensuring high-quality meals, kitchen cleanliness, and safety compliance at all times.

·      Adaptability: Flexibility to adjust to changing demands, whether in terms of staff scheduling, food shortages, or dietary adjustments.

·      Cultural Sensitivity: Understanding and respect for diverse dietary preferences and religious dietary restrictions.

Working Conditions:

·      The Manager - Food & Beverage will be required to work in a dynamic kitchen environment, including early mornings, evenings, and weekends depending on shifts and operational needs.

·      Hands-on involvement in kitchen operations during peak hours may be required.

How to Apply:

·      Interested candidates should submit their resume and a cover letter detailing their experience in industrial kitchen management, particularly in a vegetarian or gluten-free environment, to [HIDDEN TEXT].

• This job description outlines the essential responsibilities and qualifications for the Manager - Food & Beverage. The role is critical to ensuring the smooth functioning of the industrial kitchen and providing high-quality, nutritious meals in a safe and efficient manner