F&B Executive

Jones Lang LaSalle Incorporated; Maharashtra; On-site; INR 1,000,000 - 1,400,000; Full time

Job summary

Jones Lang LaSalle Incorporated in Thane, Mumbai is seeking an experienced F&B Executive to manage end-to-end cafeteria and food service operations across assigned sites. You will drive service excellence, food quality, hygiene, and customer satisfaction while coordinating with Workplace, Procurement, HR and business stakeholders.

Five years of experience in large-scale corporate cafeterias or institutional catering, with a strong background in vendor management, budgeting, menu planning, and

Qualifications

• Bachelor's degree in Hotel Management, Hospitality Management, Food & Beverage Management, or related field.
• Minimum 5 years of experience in large-scale corporate cafeterias or institutional catering.
• Certification in Food Safety/HACCP/FSSAI or equivalent preferred.

Responsibilities

• Manage end-to-end cafeteria and food service operations across assigned sites.
• Drive service excellence, food quality, hygiene, and customer satisfaction.
• Monitor vendor performance against SLAs, KPIs, and contracts.
• Conduct regular audits of cafeteria operations, food safety standards, and facility readiness.
• Collaborate with vendors to enhance menu variety, innovation and dining experience.
• Review sales, consumption trends, and operational efficiencies.
• Lead employee engagement, feedback programs, and promotional activities.
• Ensure compliance with FSSAI, HACCP, health & safety and company standards.
• Coordinate with Workplace, Procurement, HR, and business stakeholders.
• Drive corrective actions from audits and leadership feedback.

Skills

F&B operations

Vendor management

Food safety knowledge

Budgeting & costing

Menu planning

Client relationship mgmt

Analytical skills

Communication skills

Excel/Reporting

Education

Bachelor's degree in Hotel Management/related field

Tools

Microsoft Excel

PowerPoint

Reporting tools

Job description

Job Location: Thane, Mumbai

Designation: F&B Executive

Educational Qualification

Bachelor's Degree in Hotel Management, Hospitality Management, Food & Beverage Management, or related field.

Experience Required

5 years

Shift Timings

General Shift

Work Schedule

6 days/week

Notice Period

1 month/Immediate Joiner

Expertise in cafeteria operations management, menu planning and costing, client relationship management, and cafeteria committee coordination

Good to have

Certification in Food Safety, HACCP, FSSAI, or equivalent preferred.

Essential Skills

• Strong Food & Beverage operations background with experience in large-scale corporate cafeterias, food courts, or institutional catering.
• Expertise in vendor management and contract governance.
• Knowledge of food safety, hygiene, statutory compliance, and audit requirements.
• Strong stakeholder and client management skills.
• Experience in managing cafeteria budgets, sales performance, and commercial discussions.
• Ability to analyze consumption trends, customer feedback, and operational KPIs.
• Excellent communication, presentation, and problem-solving skills.
• Proficient in Microsoft Excel, PowerPoint, and reporting tools.

Key Responsibilities

• Manage end-to-end cafeteria and food service operations across assigned sites.
• Drive service excellence, food quality, hygiene, and customer satisfaction initiatives.
• Monitor vendor performance against SLAs, KPIs, and contractual commitments.
• Conduct regular audits of cafeteria operations, food safety standards, and facility readiness.
• Partner with vendors to enhance menu variety, innovation, and employee dining experience.
• Review cafeteria sales, consumption trends, minimum guarantee commitments, and operational efficiencies.
• Lead employee engagement initiatives, feedback programs, food festivals, and promotional activities.
• Ensure compliance with FSSAI, HACCP, health & safety, and company standards.
• Coordinate with Workplace, Procurement, HR, and Business stakeholders for seamless service delivery.
• Drive corrective action plans arising from audits, leadership feedback, and customer concerns.
• Support cafeteria transformation initiatives, technology-enabled ordering solutions, and process improvements.
• Prepare operational reviews, dashboards, business updates, and leadership presentations.
• Manage manpower deployment, infrastructure requirements, and operational readiness for new sites or expansions.