Assistant Manager - F&B

Cushman & Wakefield; Bengaluru; On-site; INR 600,000 - 900,000; Full time

Job summary

Cushman & Wakefield in Bengaluru seeks an Assistant Manager – F&B Operations to independently manage back-end/kitchen operations, ensuring food quality, hygiene, safety and sustainability across cafeterias and pantries.

You will oversee food production, storage, receiving, preparation and dispatch, drive FSSAI compliance, HACCP principles and vendor performance, while focusing on employee experience and cost control.

Qualifications

• Graduate / Diploma in Hotel Management or related field.
• 3–6 years of experience in F&B operations / facility management.
• Experience in corporate/campus environments preferred.
• Strong knowledge of hygiene, food safety and sustainability.

Responsibilities

• Independently oversee back-end and kitchen operations, including production, storage, receiving, preparation and dispatch.
• Ensure food quality, hygiene, safety, and QHSE standards across cafeterias and kitchens.
• Maintain FSSAI compliance and implement HACCP principles.
• Monitor vendor performance, SLA adherence and corrective actions.
• Drive sustainability, waste reduction and cost control.

Skills

F&B operations knowledge

Vendor management

Communication skills

Problem solving

MS Excel & reporting

Education

Hotel Management Diploma/Bachelor

Job description

Job Title

Job Description Summary

Job Description

Assistant Manager – F&B Operations

Role Objective:

Independently manage and monitor corporate F&B operations, with strong ownership of back-end/kitchen operations, food quality, hygiene, safety, sustainability and service standards.

Key Responsibilities:

• Independently oversee back-end and kitchen operations, including food production, storage, receiving, preparation and dispatch.
• Establish and monitor food quality, hygiene and food-safety controls across cafeteria, pantry, kitchen and allied F&B operations.
• Ensure adherence to applicable FSSAI requirements, food-safety practices, hygiene protocols and QHSE standards.
• Conduct regular kitchen, storage, receiving and food-handling inspections, including temperature, sanitation and pest-control checks.
• Monitor raw-material quality, vendor supplies, shelf life, storage conditions and FIFO/FEFO practices.
• Drive vendor performance management, including SLA adherence, quality, hygiene, manpower, service standards and corrective actions.
• Independently manage food complaints, quality deviations, foreign-object/pest incidents and RCA/CAPA, ensuring timely closure.
• Monitor food wastage, consumption patterns, portion control and operational efficiency.
• Drive sustainability initiatives covering food waste, water, energy, packaging and responsible sourcing.
• Review and monitor F&B MIS, operational KPIs, hygiene scores, audit findings and service-level performance.
• Coordinate with QHSE, Facilities, Procurement, HR and business stakeholders to ensure seamless F&B operations.
• Support menu planning, trials, new vendor onboarding and operational readiness, with strong focus on quality and employee experience.
• Conduct vendor audits, kitchen audits and periodic compliance reviews, ensuring corrective actions are implemented.
• Ensure the cafeteria operates with a strong focus on food safety, consistency, employee experience and commercial discipline.
• Ability to independently manage the operation on ground, identify gaps, challenge vendors and drive corrective action without continuous supervision.

Ideal Candidate Profile:

• Degree/Diploma in Hotel Management, Food Technology, Hospitality, F&B Management or related discipline.
• Strong hands‑on experience in corporate F&B / institutional catering / large‑scale cafeteria operations.
• Thorough knowledge of back‑end kitchen operations, food quality, hygiene, food safety and sustainability.
• Good understanding of FSSAI requirements, HACCP principles and food‑safety controls.
• Experience managing F&B vendors, service partners and multi‑stakeholder corporate environments.
• Strong operational judgement with the ability to independently monitor, intervene, resolve and escalate issues.
• Prior experience in BFSI / Fintech / IT corporate cafeterias would be an advantage.

Key Skills & Competencies

Strong knowledge of F&B operations and hygiene standards

Vendor and stakeholder management skills

Good communication and interpersonal abilities

Problem‑solving and multitasking skills

Basic knowledge of MS Excel and reporting

Qualifications & Experience

Graduate / Diploma in Hotel Management or relevant field

3–6 years of experience in F&B operations / Facility Management

Experience in corporate/campus environments preferred

Key Performance Indicators (KPIs)

Service quality & customer satisfaction

Hygiene and audit compliance scores

Cost control and wastage reduction

Vendor performance and SLA adherence

INCO: “Cushman & Wakefield”