Executive - Food & Beverages

Jio Institute; Navi Mumbai; Vor Ort; INR 800.000 - 1.100.000; Vollzeit

Zusammenfassung

Jio Institute in Navi Mumbai seeks an F&B Executive to oversee outsourced catering across hostels and campus dining. You will manage contracts, SLAs, vendor performance, and menus to meet nutritional standards and student preferences while aligning with university policies.

The role emphasizes hygiene and safety compliance, cost control, and timely meal service, with routine inspections, audits, and reporting to management.

Qualifikationen

• Bachelor’s degree or Diploma in Hotel Management, Hospitality Management, Catering Technology, or related field.
• 2–5 years of experience in institutional catering or outsourced/vendor-managed services.
• Experience in vendor management and contract oversight.
• Knowledge of food safety and hygiene standards and cost control.

Aufgaben

• Oversee day-to-day outsourced catering operations across hostels and campus food courts.
• Manage contracts, SLAs, and vendor performance metrics; conduct reviews and renewals as needed.
• Ensure compliance with food safety laws, hygiene standards, and university policies; perform audits and inspections.
• Act as liaison with residents and administration to address feedback and optimize service quality.

Kenntnisse

Vendor management

Contract management

Negotiation

Food safety

Communication

Cost control

Multi-location operations

Ausbildung

Bachelor’s/Diploma in Hotel Management

Jobbeschreibung

The Food & Beverage (F&B) Executive is responsible for overseeing and managing outsourced

food service operations for the residential hostel and university / Institute food courts. The role

focuses on vendor management, service quality assurance, hygiene and safety compliance, cost

control, and ensuring high levels of student and stakeholder satisfaction while aligning

outsourced services with university / Institute standards and policies.

KEY ACCOUNTABILITIES:

i) Outsourced Operations Oversight

• Oversee day-to-day food and beverage services operated by outsourced catering agencies across hostels and university / Institute food courts.
• Ensure uninterrupted, timely, and efficient meal services as per agreed service-level agreements (SLAs).
• Monitor food quality, taste, portion sizes, menu adherence, and service standards provided by contractors.
• Manage contracts, SLAs, and performance metrics of catering vendors.
• Coordinate with vendors to ensure compliance with contractual terms, pricing, and operational standards.
• Conduct regular performance reviews and recommend corrective actions, penalties, or contract renewals/terminations as required.
• Assist in tendering, vendor selection, onboarding, and renewal processes.
• Review and approve menus proposed by vendors, ensuring nutritional balance, dietary, diversity, and student preferences.
• Ensure compliance with university policies, hostel norms, cultural considerations, and special dietary requirements.
• Monitor implementation of approved menus and pricing structures.

iv) Hygiene, Safety & Regulatory Compliance

• Ensure outsourced vendors strictly comply with food safety laws, hygiene standards, and statutory requirements (FSSAI or equivalent).
• Conduct routine and surprise inspections of kitchens, storage areas, and serving counters.
• Ensure proper waste management, pest control, and sanitation practices.
• Coordinate food safety audits and ensure timely closure of non-compliances.
• Monitor vendor billing, verify invoices, and ensure adherence to approved rates and contracts.
• Control food service-related costs and ensure value for money.
• Track penalties, incentives, and service credits as per contract terms.

vi) Customer Satisfaction & Grievance Handling

• Act as the primary point of contact between students/residents, university administration, and address complaints, suggestions, and feedback promptly and ensure corrective actions by vendors.
• Conduct feedback surveys and review service improvements.
• Coordinate with hostel wardens, student committees, health & safety teams, and university administration.
• Support special events, examinations, vacations, and peak-demand periods with adequate food arrangements.
• Maintain records of inspections, audits, complaints, penalties, and vendor performance.
• Prepare periodic reports on service quality, hygiene compliance, cost analysis, and vendor KPIs for management review.

QUALIFICATIONS, EXPERIENCE & SKILLS:

Minimum Qualifications:

• Bachelor’s degree or Diploma in Hotel Management, Hospitality Management, Catering Technology, or related field.
• 2 to 5 years of experience in institutional catering, food service operations, outsourced/vendor-managed services, or hospitality operations.

Job-Specific Knowledge & Skills:

• Vendor and contract management expertise
• Strong negotiation and monitoring skills
• Knowledge of food safety and hygiene standards
• Excellent communication and stakeholder management abilities
• Analytical skills for cost control and performance evaluation
• Ability to manage large-scale, multi-location operations