Food & Beverage Manager

Jones Lang LaSalle (JLL); Bengaluru; On-site; INR 900,000 - 1,300,000; Full time

Job summary

Jones Lang LaSalle (JLL) is seeking a Food & Beverage Manager to oversee on-site operations in Bengaluru. You will manage cafeterias, catering, and vending, lead a diverse FB team, and ensure high-quality service with strong cost controls and compliance.

The role focuses on vendor management, menu development, customer experience, and sustainability initiatives within a corporate facilities setting. 48-hour weekly schedule and on-site work required.

Qualifications

• Bachelor's degree in Hospitality Management or related field required.
• ServSafe Manager Certification or equivalent food safety certification required.
• Experience in corporate dining, hospitality, or facilities management preferred.
• Strong financial acumen with budget development and reporting.

Responsibilities

• Oversee daily F&B operations including cafeterias, catering, and vending.
• Lead, mentor, and develop FB staff and manage schedules.
• Develop and manage operating budgets and drive revenue optimization.
• Negotiate contracts with vendors and monitor SLAs.
• Ensure HACCP and health/safety compliance across facilities.
• Monitor customer satisfaction and implement service improvements.
• Implement sustainability initiatives and track related metrics.

Skills

Leadership

Budgeting

Team management

Problem solving

Communication

Education

Bachelor's degree in Hospitality Management

ServSafe/food safety certification

Tools

Food service management systems

POS platforms

Inventory management software

Job description

Job Summary

The Food Beverage Manager is responsible for overseeing all aspects of food and beverage operations within the facility, ensuring exceptional service delivery, operational efficiency, and compliance with health and safety standards. This role manages daily operations, staff performance, vendor relationships, and financial performance while maintaining high standards of quality and customer satisfaction.

Key Responsibilities

• Operational Management: Oversee daily food and beverage operations including cafeterias, coffee bars, catering services, and vending programs. Ensure consistent delivery of high-quality products and services while maintaining operational efficiency. Manage service schedules, workflows, and operational procedures to optimize productivity and customer experience.
• Team Leadership: Lead, mentor, and develop FB staff including supervisors, servers, baristas, and support personnel. Conduct regular performance evaluations, provide coaching and training, and foster a positive team environment. Manage scheduling, staffing levels, and workforce planning to meet operational demands.
• Financial Performance: Develop and manage operating budgets, monitor expenses, and drive revenue optimization. Track key performance indicators including cost per person, revenue per transaction, waste metrics, and profitability. Identify cost-saving opportunities while maintaining quality standards.
• Vendor Supply Chain Management: Manage relationships with food service vendors, suppliers, and contractors. Negotiate contracts, monitor service level agreements, and ensure vendor performance meets established standards. Oversee procurement processes and inventory management to control costs and minimize waste.
• Quality Compliance: Ensure compliance with health department regulations, food safety standards (HACCP), and company policies. Conduct regular inspections and audits of food preparation areas, storage facilities, and service locations. Maintain required certifications and documentation.
• Customer Experience: Monitor customer satisfaction through feedback mechanisms, surveys, and direct engagement. Address customer concerns promptly and implement service improvements. Develop menu offerings and service concepts that meet diverse dietary needs and preferences.
• Sustainability Initiatives: Implement sustainable practices including waste reduction programs, composting initiatives, locally sourced ingredients, and eco-friendly packaging. Track and report on sustainability metrics and environmental impact.

Qualifications

• Education Certification: Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or related field. ServSafe Manager Certification or equivalent food safety certification required. Additional certifications in hospitality management preferred.
• Experience: Minimum 5-7 years of progressive experience in food and beverage management, preferably in corporate dining, hospitality, or facilities management environments. Proven track record of managing multi-unit operations or high-volume food service locations.
• Technical Skills: Proficiency in food service management systems, point-of-sale platforms, and inventory management software. Strong financial acumen with experience in budget development, PL management, and financial reporting. Knowledge of food safety regulations and compliance requirements.
• Leadership Competencies: Demonstrated ability to lead and develop diverse teams in fast-paced environments. Strong problem-solving skills with ability to make sound decisions under pressure. Excellent communication and interpersonal skills with ability to interact effectively across all organizational levels.
• Preferred Qualifications: Experience with corporate cafeteria or workplace dining programs. Knowledge of current food trends, dietary requirements, and wellness initiatives. Familiarity with facility management integrated services. Experience implementing technology solutions for ordering, payment, and customer engagement.
• Working Conditions: This position requires presence during operational hours with flexibility for early mornings, evenings, or weekends as needed. Physical requirements include standing for extended periods, walking throughout facilities. Work is performed in various environments including kitchens, dining areas, and office settings.

Location and Hours

Location: On-site Bengaluru, KA

Scheduled Weekly Hours: 48