Senior Manager Food and Beverage Operations

Jones Lang Lasalle Property Consultants India Pvt Ltd; Bengaluru; On-site; INR 3,500,000 - 5,500,000; Full time

Job summary

Jones Lang LaSalle Property Consultants India Pvt Ltd seeks a Senior Manager for Food & Beverage to lead pan-India cafeteria and canteen operations across multiple facilities in India, ensuring high standards of food safety, nutrition, and employee satisfaction.

You will design menus, manage budgets, oversee vendor contracts, and drive continuous improvements while coordinating with HR, Admin, and Operations teams. Based in Bengaluru, the role requires extensive travel (40-50%).

Qualifications

• Bachelor's degree in Hotel Management, Food Science, Nutrition, Catering Management, or related field.
• 8-12 years of experience in food and beverage operations management.
• Minimum 5 years managing multi-site food operations in manufacturing/industrial environment.
• Experience with large-scale catering operations (500+ meals per day per location).
• Knowledge of FSSAI regulations, licensing and compliance requirements.
• Familiarity with Factory Act provisions related to canteen facilities.

Responsibilities

• Oversee multi-site F&B operations pan-India across manufacturing facilities.
• Develop and implement SOPs for all factory canteens and cafeterias.
• Ensure food safety, quality, and compliance with regulatory standards.
• Plan menus, nutrition, and cost-effective meal programs.
• Manage vendor selection, SLAs, audits, and payments.
• Coordinate with procurement and central contracts.

Skills

Vendor management

Food safety

Budgeting

Team leadership

Stakeholder management

Travel readiness

Communication

Education

Bachelor's degree in Hotel Management, Food Science, Nutrition, Catering Management, or related field

Tools

RFID systems

Cafeteria management software

POS systems

MS Excel

Job description

Senior Manager - Food & Beverage (Pan India) 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.

Position Overview

The Pan India Food & Beverage Lead is responsible for managing all cafeteria, canteen, and food service operations across multiple manufacturing facilities in India. This role ensures the delivery of high-quality, hygienic, cost-effective, and compliant food services to factory employees across all shifts while maintaining the highest standards of food safety, nutrition, and employee satisfaction.

Key Responsibilities

• Multi-Site F&B Operations Management Oversee food and beverage operations across multiple manufacturing facilities pan-India Develop and implement standardized operating procedures for all factory canteens and cafeterias Ensure consistent food quality, menu standards, and service levels across all locations Manage operations for multiple daily shifts including early morning, day, night, and rotating shifts Coordinate special meal services for overtime periods, production peaks, and festive occasions Implement efficient food service models (buffet, cafeteria-style, packed meals) based on facility requirements Manage tea/coffee stations, vending machines, and refreshment points across factory floors
• Vendor and Contract Management Select, onboard, and manage food service vendors and catering contractors across locations Negotiate pan-India contracts ensuring competitive pricing and service quality Establish service level agreements (SLAs) with clear quality, hygiene, and performance metrics Monitor vendor performance through regular audits, feedback, and KPI tracking Manage vendor invoicing, payments, and contract renewals Develop backup vendor arrangements to ensure business continuity Coordinate with procurement for centralized contracts and volume discounts
• Food Safety, Hygiene, and Compliance Ensure 100% compliance with Food Safety and Standards Authority of India (FSSAI) regulations Implement and maintain FSSAI licensing across all factory food service locations Enforce strict food safety protocols including storage, preparation, and service standards Conduct regular hygiene audits and health inspections of kitchen facilities Ensure staff medical fitness certificates, food handler training, and hygiene certification Maintain pest control, sanitation, and waste management standards Implement HACCP (Hazard Analysis Critical Control Points) principles in food operations Ensure compliance with Factory Act provisions related to canteen facilities Coordinate with local health authorities and regulatory inspections
• Menu Planning and Nutrition Management Design nutritious, balanced menus catering to diverse dietary preferences and regional tastes Ensure variety in daily and weekly menu rotations to prevent monotony Accommodate special dietary requirements (vegetarian, vegan, religious, medical) Balance nutrition with cost-effectiveness and employee preferences Plan seasonal menus incorporating fresh, local ingredients Manage portion control to reduce waste while ensuring adequate nutrition Coordinate special menus for festivals, celebrations, and company events
• Budget and Cost Management Develop and manage pan-India F&B budgets across all manufacturing facilities Track meal costs per person, subsidies, and operational expenses Implement cost optimization strategies without compromising quality Negotiate bulk purchasing agreements for commodities and supplies Monitor food wastage and implement reduction strategies Prepare financial reports including budget vs. actual analysis and variance reporting Manage subsidy structures and employee meal contribution policies
• Infrastructure and Facility Management Oversee kitchen equipment maintenance, repairs, and replacement across locations Ensure adequate dining space, seating capacity, and amenities for factory workforce Manage kitchen infrastructure including cooking equipment, refrigeration, and storage Implement water purification systems and ensure safe drinking water availability Coordinate facility upgrades, renovations, and capacity expansions Ensure proper ventilation, lighting, and temperature control in dining areas
• Quality Assurance and Audits Establish quality control systems for food procurement, preparation, and service Conduct regular quality audits and mystery customer surveys Implement food sampling and testing protocols Monitor food temperature controls, storage conditions, and shelf-life management Investigate food quality complaints and implement corrective actions Maintain audit trails and documentation for compliance and quality reviews
• Employee Engagement and Satisfaction Gather employee feedback through surveys, suggestion boxes, and food committees Address complaints and escalations promptly and professionally Organize food tasting sessions and menu feedback programs Celebrate cultural diversity through regional and festival-specific menus Implement employee wellness initiatives through healthy food options Manage employee meal card systems, subsidies, and payment mechanisms
• Technology and Reporting Implement cafeteria management systems for meal tracking and attendance Utilize RFID/biometric systems for meal consumption tracking Generate reports on meal counts, costs, satisfaction scores, and compliance Analyze data for trend identification and continuous improvement Implement digital feedback mechanisms and complaint-management systems
• Team Management and Training Manage relationships with vendor teams including chefs, cooks, and service staff Ensure adequate staffing levels across all shifts and locations Coordinate training programs on food safety, hygiene, and customer service Conduct induction programs for new vendor staff and service teams Foster service excellence culture and accountability
• Stakeholder Coordination Collaborate with HR, Admin, EHS, and Operations teams at each facility Coordinate with plant heads and facility managers on F&B requirements Communicate with union representatives on canteen-related matters Partner with health and safety teams on wellness initiatives Manage relationships with local suppliers and food vendors

Required Qualifications

• Education and Experience Bachelor's degree in Hotel Management, Food Science, Nutrition, Catering Management, or related field
• 8-12 years of experience in food and beverage operations management
• Minimum 5 years managing multi-site food operations in manufacturing/industrial environment
• Experience with large-scale catering operations (500+ meals per day per location)
• Strong knowledge of factory canteen operations and shift-based meal services
• Regulatory Knowledge Deep understanding of FSSAI regulations, licensing, and compliance requirements
• Knowledge of Factory Act provisions related to canteen facilities
• Familiarity with health and safety regulations in industrial settings
• Understanding of labor laws related to contract catering staff
• Skills and Competencies Strong vendor management and contract negotiation skills
• Excellent knowledge of food safety, hygiene, and HACCP principles
• Proven budget management and cost optimization abilities
• Strong analytical skills with proficiency in MS Excel and reporting tools
• Excellent problem-solving and crisis management capabilities
• Outstanding communication and stakeholder management skills
• Ability to manage multiple locations and travel extensively (40-50% travel)
• Cultural sensitivity and ability to cater to diverse workforce

Additional Requirements

• Food Safety Supervisor certification preferred
• Experience with ISO 22000 or similar food safety management systems preferred
• Knowledge of nutrition and dietary planning
• Familiarity with cafeteria management software and POS systems
• Willingness to work flexible hours and respond to emergencies
• Proficiency in English and Hindi; knowledge of regional languages beneficial

Success Factors

• Consistent delivery of high-quality, hygienic food across all locations
• 100% compliance with FSSAI and food safety regulations
• High employee satisfaction scores (80%+ positive feedback)
• Achievement of budget targets with cost optimization
• Zero food safety incidents or non-compliance issues
• Strong vendor performance and relationship management
• Proactive problem resolution and continuous improvement mindset
• Effective standardization and quality consistency across facilities

Key Performance Indicators (KPIs)

• Employee Satisfaction Score (quarterly surveys)
• Food Safety Compliance Rate (100% target)
• Cost per Meal/Per Person Per Day
• Food Wastage Percentage
• Vendor Performance Score
• Audit Compliance Rate
• Menu Variety Index
• Complaint Resolution Time
• Meal Service On-Time Percentage
• Budget Variance (actual vs. planned)

Travel Requirements

40-50% travel across manufacturing facilities in India Regular site visits for audits, vendor reviews, and operations oversight Flexibility to travel to remote factory locations

Reporting Structure

This position typically reports to the Regional Facilities Manager, Head of Workplace Services, or Operations Director, depending on organizational structure.

Location: On-site –Bengaluru, KA

Scheduled Weekly Hours: 48

Equal Employment Opportunity

Jones Lang LaSalle (“JLL”) is an Equal Opportunity Employer and is committed to working with and providing reasonable accommodations to individuals with disabilities. If you need a reasonable accommodation because of a disability for any part of the employment process – including the online application and/or overall selection process – you may email us at [e-mail] . This email is only to request an accommodation.