Manager - FandB

Cushman & Wakefield; Port Blair; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Cushman & Wakefield in Port Blair is seeking a Manager - F&B to oversee daily cafeteria, pantry, and catering operations, ensuring high food quality, service standards, and client satisfaction.

The role requires 3–6 years of F&B operations or facility management experience, with strong vendor management, hygiene compliance, and cost-control skills. You will lead a small team and coordinate events and reporting.

Qualifications

• 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.

Responsibilities

• Manage daily cafeteria, pantry, and catering operations.
• Ensure timely food service as per schedules.
• Monitor food quality, presentation, and portion control.
• Coordinate with kitchen teams for menu planning and execution.
• Liaise with catering vendors and suppliers for smooth operations.
• Monitor vendor performance, service quality, and compliance.
• Ensure adherence to food safety and hygiene standards (FSSAI guidelines).
• Conduct regular inspections of kitchen, storage, and serving areas.
• Prepare duty rosters and supervise pantry staff and support teams.
• Address client and employee feedback promptly and ensure high satisfaction.
• Maintain daily consumption and service reports; share MIS reports.

Skills

F&B operations

Hygiene standards

Vendor management

Communication

MS Excel

Education

Graduate / Diploma in Hotel Management or relevant field

Tools

MS Excel

Job description

Job Description:

Job Title

Manager - F&B

Job Description Summary

Job Description

Job Purpose

To manage and oversee day-to-day Food & Beverage operations, ensuring high standards of food quality, hygiene, service delivery, and client satisfaction while maintaining cost efficiency and compliance.

Key Responsibilities

• 1. F&B Operations

  Manage daily cafeteria, pantry, and catering operations.

  Ensure timely and efficient food service as per agreed schedules.

  Monitor food quality, presentation, and portion control.

  Coordinate with kitchen teams for menu planning and execution.

• 2. Vendor Management

  Liaise with catering vendors and suppliers for smooth operations.

  Monitor vendor performance, service quality, and compliance.

  Verify invoices and ensure alignment with agreed rates and services.

• 3. Hygiene & Compliance

  Ensure adherence to food safety and hygiene standards (FSSAI guidelines).

  Conduct regular inspections of kitchen, storage, and serving areas.

  Ensure proper grooming and hygiene practices among staff.

• 4. Inventory & Cost Control

  Maintain stock of food items and pantry consumables.

  Track consumption and minimize wastage.

  Implement FIFO and proper storage practices.

  Support cost optimization initiatives.

• 5. Team Management

  Supervise pantry staff, stewards, and support teams.

  Prepare duty rosters and ensure adequate manpower deployment.

  Train staff on hygiene, safety, and service standards.

• 6. Client & Customer Handling

  Address client and employee feedback/complaints promptly.

  Ensure high customer satisfaction levels.

  Coordinate for meetings, events, and special catering requests.

• 7. Reporting & Documentation

  Maintain daily consumption and service reports.

  Track headcount, billing data, and vendor invoices.

  Share MIS reports with management as required.

• 8. Event Management

  Support planning and execution of corporate events and meetings.

  Ensure proper setup, service delivery, and closure of events.

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”