F&B Manager

Experience 7 - 12 yrs
Job Location Bangalore
CTC 4 - 7 LPA
Skills food cost analysis, food hygiene, food industry, food management, food manufacturing, food quality, food safety, food safety management system, profit analysis, profitability improvement, cost control, cost effective, cost model development, cost planning, budget forecasts, budget monitoring, budget process View More

Job Description

Main Assignments

Ensure that safety and hygiene policy is strictly followed at the site
Control the quantity and quality of the ingredients and ensure that all items
are received as per the laid down specifications; responsible for training the receiving area staff on
ingredient quality
Responsible for maintaining record of all hygiene related procedures, initiatives and incidents
Responsible for co-ordination with the QMHSE and H&FS teams to implement the policy and process
Ensure that all incidents pertaining to QMHSE and H&FS are reported to the concerned teams on time
Operational ownership of all the QMHSE and H&FS processes
Timely communication of all possible on site hazards to the concerned department.

Food Operation
Ensure that all the service deliveries are carried out as per the terms and
Conditions agreed upon with the client.
Manage the menu recipes rotation for breakfast, lunch, snacks, dinner and
special events
Initiate development of new menus, upgrade old menus and special event
Taste the food before service begins
Develop new ideas for promotions, festivals and other special events
Plan the pre-preparation area to ensure that the items are processed according to the recipes
Consistently maintain standards of quality, cost, presentation, and flavor of foods

Cash and Debtors Management
Responsible for accurate control, handover and deposition of cash;
maintain accurately all the specified cash control documents
Ensure that all the invoices are raised and delivered to the client as per
People Management and Training
Manage the on-site team including cooks, MPWs, stewards, cashiers,
Stores assistants etc.
Ensure that all the HR processes and staff welfare activities are
implemented and carried out
Communication and Client Retention
Stay in close communication with the client for all issues regarding services, additional business, new
initiatives and hygiene and prepare documents of the same
Ensure 100% client retention
Wastage Control and Cost Management
Maintain a record of the daily leftovers; plan and prepare the production
based on this data
Minimize wastage and able to recycle excess ingredients for other dishes
in accordance with the highest hygiene standards
Legal Compliances
─▒Co-ordinate with the HR, QMHSE and Legal departments to ensure that
all the legal compliances are met with and a copy of the same is maintained.

Procurement and Inventory Management
Responsible for monitoring the daily raw material indent