Food and Beverages Executive

Jones Lang LaSalle Incorporated; Bengaluru; Presencial; INR 350.000 - 550.000; Jornada completa

Descripción de la vacante

Jones Lang LaSalle Incorporated, Bengaluru, KA, on-site, is seeking a Food and Beverages Executive for a full-time shift-based role. The role ensures safe, hygienic, compliant, uninterrupted and customer-focused cafeteria operations during the shift, including floor supervision and proactive issue resolution.

The candidate will oversee hygiene, safety, service standards and inventory, engage with staff, and ensure proper shift handover and documentation, while maintaining audit and compliance

Formación

• Experience in cafeteria or hospitality operations.

Responsabilidades

• Report at least 15 minutes before shift to prepare operations
• Oversee floor and monitor queues, service counters, dining areas
• Interact with employees to address complaints and ensure resolution
• Escalate unresolved issues within defined timelines
• Maintain hygiene, food safety and GHP compliance
• Ensure proper utensil segregation, cleaning and storage
• Complete hourly hygiene inspections and corrective actions
• Prepare and submit daily shift reports and records
• Conduct pre-shift briefings and assign responsibilities
• Lead handover and ensure documentation is completed

Conocimientos

Food safety

Team leadership

Service orientation

Communication

Descripción del empleo

## Food and Beverages ExecutiveApply: On-site: Bengaluru, KA: Full time: Posted Today: REQ537051**JLL empowers you to shape a brighter way**.Our people at JLL are shaping the future of real estate for a better world by combining world class services, advisory and technology for our clients. We are committed to hiring the best, most talented people and empowering them to thrive, grow meaningful careers and to find a place where they belong. Whether you’ve got deep experience in commercial real estate, skilled trades or technology, or you’re looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward.### The Shift Executive is responsible for the **safe, hygienic, compliant, uninterrupted and customer-focused operation of the cafeteria during the assigned shift**.The role requires active floor supervision, team coordination, food safety and hygiene monitoring, service delivery, documentation, issue escalation, employee engagement and effective shift handover.The Shift Executive is expected to **take ownership of the complete shift operation**, identify and address deviations proactively, and ensure that all operational and compliance requirements are completed before shift closure.## Key Responsibilities### A. Shift & Operational Management* Report at least **15 minutes before the scheduled shift** to prepare for the day's operations.* Review the previous shift handover, pending issues, manpower position, menu, stock and operational requirements.* Conduct a pre-shift briefing with the team and allocate responsibilities.* Ensure the cafeteria is fully prepared before commencement of service.* Personally supervise all critical service periods and remain visible on the cafeteria floor.* Ensure uninterrupted food service and immediately address shortages, delays, equipment failures or manpower gaps.* Monitor service standards, portion control, food availability and counter discipline.* Ensure the cafeteria is properly closed and all pending activities are completed before leaving the shift.### B. Floor Supervision & Customer Experience* Maintain continuous physical presence on the cafeteria floor during operational hours, particularly during peak meal periods.* Monitor employee movement, queues, service counters, dining areas and overall customer experience.* Personally interact with employees where complaints or service concerns arise.* Ensure employee complaints are acknowledged, addressed and closed wherever possible within the same shift.* Escalate unresolved or critical concerns to the reporting manager within the defined timeline.* Monitor recurring complaints and identify corrective actions to prevent repetition.### C. Hygiene, Food Safety & GHP* Ensure cafeteria, kitchen, dishwashing and service areas remain clean and hygienic before, during and after operations.* Conduct hygiene verification before every meal service.* Ensure compliance with Good Hygiene Practices (GHP), food safety procedures and client requirements.* Monitor proper utensil segregation, cleaning and sanitation.* Prevent cross-contamination through proper handling, storage and segregation practices.* Verify food storage conditions, labelling, temperature records and applicable food safety checks.* Ensure waste is segregated and disposed of appropriately.* Complete hourly hygiene inspections and initiate immediate corrective action for deviations.* Maintain hygiene audit performance at **95% or above**.### D. Compliance & Documentation* Maintain all mandatory cafeteria registers, checklists and operational records.* Ensure daily café and kitchen checklists are completed and updated.* Maintain production records and applicable food/service validation records.* Ensure coupon/signature registers or applicable access/meal validation systems are properly maintained.* Complete inventory records and physical inventory checks as per the defined schedule.* Maintain updated month-wise vendor compliance records.* Ensure all statutory, client and operational documentation is available and audit-ready.* Identify missing or incomplete records before shift closure and rectify them immediately.* Treat missed mandatory compliance records as a significant operational deviation.### E. Inventory & Material Control* Monitor availability of food, consumables, cleaning materials, packaging and other operational items required for the shift.* Identify potential shortages in advance and escalate procurement/material requirements.* Conduct physical inventory checks on the **2nd and 4th week of every month** or as directed.* Maintain accurate inventory records and report discrepancies.* Ensure proper storage, identification and handling of materials.* Prevent avoidable wastage, pilferage and over-issuance through effective monitoring.### F. Team Leadership & Manpower Management* Conduct pre-shift team briefings.* Allocate responsibilities based on operational requirements and manpower availability.* Monitor staff attendance, grooming, hygiene and work allocation.* Ensure staff are positioned appropriately during peak service periods.* Coach team members on operational procedures, hygiene and service standards.* Monitor execution rather than relying solely on supervisors or individual staff members.* Address performance gaps immediately and escalate repeated deviations.* Promote teamwork, discipline and accountability within the shift.### G. Issue Identification & Escalation* Identify operational issues at the earliest possible stage.* Escalate critical issues **within 15 minutes** of identification.* Immediately report: Food shortages Equipment breakdowns Manpower shortages Food safety concerns Employee complaints Service disruptions Hygiene deviations Compliance gaps Any incident that may affect employee safety or service continuity* Ensure every reported issue has a clear owner and corrective action.* Do not conceal, delay or defer reporting of operational incidents.* Follow up until the issue is resolved or formally handed over.### H. Shift Handover* Complete a structured handover at the end of every shift.* Record: Pending operational issues Equipment status Stock/material status Employee complaints Hygiene observations Compliance gaps Vendor/manpower concerns Follow-up actions* Obtain acknowledgement/signature from the incoming Shift Executive.* No shift should be closed without a proper documented handover.### I. Reporting & Communication* Prepare and submit the Daily Shift Report within the defined timeline.* Provide timely updates on operational challenges and significant incidents.* Maintain clear and factual communication with the reporting manager and relevant stakeholders.* Communicate proactively rather than waiting for management escalation.* Ensure all reports are complete, accurate and supported by relevant records.* Submit assigned reports, inventory statements and induction-related documentation within the prescribed timelines.### J. Process Improvement* Identify opportunities to improve: Service efficiency Hygiene Employee experience Productivity Cost control Food quality Waste reduction Compliance* Submit a minimum of **two improvement ideas per month**.* Support implementation of approved improvement initiatives.* Track the outcome of implemented initiatives and communicate results to management.# Daily Shift Control RequirementsThe Shift Executive must verify the following before leaving the shift:### Operations* Shift commenced on time.* Cafeteria prepared before service.* Service completed without avoidable disruption.* Floor continuously supervised.* Employee concerns addressed.* Manpower deployment monitored.* Equipment and operational issues reported.### Hygiene & Food Safety* Cafeteria cleaned.* Kitchen/service areas cleaned.* Dishwashing area maintained.* Utensils properly segregated and stored.* Waste properly disposed of.* Food storage checked.* GHP requirements verified.* Hygiene checklist completed.### Compliance* Café/kitchen cleaning checklist updated.* Production records completed.* Validation records completed.* Physical inventory completed as scheduled.* Vendor compliance records updated.* All mandatory registers and records completed.* Daily reports submitted.**Location:**On-site –Bengaluru, KA**Scheduled Weekly Hours:**48