Assistant Facility Manager - Food & Beverage

cw; Dadri; On-site; INR 446,000 - 781,000; Full time

Job summary

Cushman & Wakefield in India is seeking an Assistant Facility Manager for Food & Beverage to oversee cafeteria, dining, and catering for meetings and events. You will lead the F&B team, ensure quality, hygiene and safety, and coordinate with multiple stakeholders to maintain seamless operations.

The role emphasizes vendor management, cost control, inventory, and compliance with SOPs and statutory requirements, with focus on delivering superior guest experience.

Qualifications

• End-to-end F&B operations understanding
• People management and training
• Cost-control and vendor management
• Hygiene, safety and SOP compliance
• Menu planning and inventory management
• Stakeholder coordination and communication

Responsibilities

• Manage end-to-end daily F&B operations including cafeteria, pantry, beverage services, executive dining, meeting-room catering, and events.
• Ensure consistent service quality, food quality, hygiene, safety, and compliance with client standards, SOPs, and applicable statutory requirements.
• Plan and monitor manpower deployment, shift rosters, attendance, grooming, discipline, productivity, and training of the F&B team.
• Manage F&B vendors and ensure adherence to SLAs, service standards, food quality, hygiene, manpower, and contractual requirements.
• Monitor menu planning, food production, portion control, presentation, customer feedback, and service standards.
• Manage inventory of food, beverages, consumables, crockery, cutlery, and other F&B supplies; ensure proper stock control and FIFO/FEFO practices.
• Monitor food cost, consumption, wastage, and operational expenses and implement effective cost-control measures.
• Coordinate catering requirements for meetings, conferences, town halls, VIP visits, and special events, ensuring timely and professional execution.
• Conduct regular inspections of kitchen, pantry, dining, storage, and service areas and ensure timely closure of observations.
• Ensure proper maintenance, cleanliness, and safe operation of F&B equipment and coordinate with Engineering for repairs and preventive maintenance.
• Handle customer feedback, complaints, and escalations and ensure timely resolution with appropriate corrective actions.
• Maintain operational records, MIS, stock reports, hygiene checklists, audit documentation, and vendor performance reports.
• Coordinate with client, housekeeping, engineering, security, procurement, HR, EHS, and other stakeholders to ensure seamless F&B operations.
• Identify operational gaps and drive continuous improvement initiatives to enhance customer experience, service efficiency, and cost effectiveness.

Job description

Assistant Facility Manager - Food & Beverage

Key Responsibilities

• Manage end-to-end daily F&B operations including cafeteria, pantry, beverage services, executive dining, meeting-room catering, and events.
• Ensure consistent service quality, food quality, hygiene, safety, and compliance with client standards, SOPs, and applicable statutory requirements.
• Plan and monitor manpower deployment, shift rosters, attendance, grooming, discipline, productivity, and training of the F&B team.
• Manage F&B vendors and ensure adherence to agreed SLAs, service standards, food quality, hygiene, manpower, and contractual requirements.
• Monitor menu planning, food production, portion control, presentation, customer feedback, and service standards.
• Manage inventory of food, beverages, consumables, crockery, cutlery, and other F&B supplies; ensure proper stock control and FIFO/FEFO practices.
• Monitor food cost, consumption, wastage, and operational expenses and implement effective cost-control measures.
• Coordinate catering requirements for meetings, conferences, town halls, VIP visits, and special events, ensuring timely and professional execution.
• Conduct regular inspections of kitchen, pantry, dining, storage, and service areas and ensure timely closure of observations.
• Ensure proper maintenance, cleanliness, and safe operation of F&B equipment and coordinate with Engineering for repairs and preventive maintenance.
• Handle customer feedback, complaints, and escalations and ensure timely resolution with appropriate corrective actions.
• Maintain operational records, MIS, stock reports, hygiene checklists, audit documentation, and vendor performance reports.
• Coordinate with client, housekeeping, engineering, security, procurement, HR, EHS, and other stakeholders to ensure seamless F&B operations.
• Identify operational gaps and drive continuous improvement initiatives to enhance customer experience, service efficiency, and cost effectiveness.

Ensure business continuity during manpower shortages, emergencies, equipment breakdowns, and other operational disruptions.

INCO: “Cushman & Wakefield”