Urgently Hiring For Manager(Food & Beverage) at our Dibang Project

Key Job Responsibilities

1. Food & Beverage Operations
• Manage overall food and beverage operations at the project site, including employee mess, guest house, cafeteria and catering facilities.
• Ensure timely preparation and serving of quality breakfast, lunch, dinner, snacks and beverages.
• Plan daily menus considering nutritional requirements, employee preferences and budget.
2. Mess & Catering Management
• Supervise daily functioning of the project mess and catering services.
• Monitor food quality, taste, hygiene, portion size and presentation.
• Ensure uninterrupted food services for employees, management, visitors and project guests.
• Coordinate special meals and catering arrangements for meetings, events and VIP visits.
3. Vendor & Contractor Management
• Coordinate with catering contractors, food suppliers and other F&B vendors.
• Monitor vendor performance against agreed terms, quality standards and service levels.
• Verify food supplies, invoices, consumption records and contractor bills before submission for approval.
• Negotiate with vendors for quality, pricing and timely supply, as authorized.
4. Food Material & Inventory Control
• Monitor procurement, receipt, storage and consumption of food items, groceries, vegetables, dairy products, beverages and other consumables.
• Maintain appropriate stock levels and ensure FIFO/FEFO practices wherever applicable.
• Control wastage, pilferage and excess consumption.
• Conduct periodic physical stock verification and reconcile consumption with records.
5. Cost Control & Budget Management
• Prepare and monitor monthly F&B budgets and operating costs.
• Monitor cost per meal and identify opportunities for cost optimization without compromising quality.
• Analyze food consumption, wastage and expenditure trends.
• Ensure expenses remain within approved budgets.
6. Food Safety & Hygiene
• Ensure high standards of food safety, personal hygiene and cleanliness in kitchens, dining areas, stores and related facilities.
• Ensure proper storage temperatures and hygienic handling of raw and cooked food.
• Conduct regular inspections of kitchen, mess, dining halls and food-storage areas.
• Coordinate pest-control, cleaning and sanitation activities as required.
• Ensure compliance with applicable food safety and statutory requirements.
7. Kitchen & Staff Supervision
• Supervise chefs, cooks, kitchen helpers, service staff, housekeeping/support staff and catering personnel.
• Prepare duty rosters and manpower deployment schedules.
• Monitor attendance, discipline, grooming and performance of F&B staff.
• Provide training and guidance on food preparation, hygiene, safety and customer service.
8. Employee & Guest Satisfaction
• Monitor feedback from employees, management and project guests regarding food and service quality.
• Address complaints promptly and take corrective actions.
• Conduct periodic feedback exercises and implement improvements in menus and services.
9. Facility & Equipment Management
• Ensure proper operation, cleanliness and maintenance of kitchen equipment, refrigerators, freezers, cooking equipment, utensils and dining facilities.
• Coordinate with Administration/Maintenance teams for repair and preventive maintenance.
• Ensure safe and economical use of LPG, electricity, water and other resources.
10. Documentation & MIS
• Maintain daily meal records, attendance/meal counts, consumption statements, stock registers and vendor records.
• Prepare monthly F&B MIS covering expenditure, consumption, inventory, wastage and service performance.
• Maintain records of inspections, complaints, corrective actions and vendor performance.
• Submit periodic reports to the Project Head / Administration Head.
11. Event & VIP Catering
• Plan and coordinate catering arrangements for project meetings, conferences, site visits, celebrations and VIP/management visits.
• Ensure special dietary requirements and hospitality arrangements are properly managed.
12. Safety & Emergency Preparedness
• Ensure safe working practices in kitchens and dining facilities.
• Monitor fire safety, LPG/gas-cylinder handling and emergency procedures.
• Ensure staff are aware of basic emergency response and workplace safety requirements.