Assistant Manager - Food & Beverage

The Assistant Manager - Dining at Ashoka University will be responsible for overseeing the efficient operation of all dining facilities on campus. You will play a vital role in providing high-quality food services, ensuring exceptional standards of hygiene, and enhancing customer satisfaction for students, faculty, staff, and visitors. Your leadership skills, operational expertise, and dedication to creating a positive dining experience within a dynamic university environment will be crucial for success in this role. Your key responsibilities will include: - Managing daily dining operations, including meal preparation, service, and clean-up to maintain smooth and efficient workflows. - Monitoring food quality, presentation, and portion control to meet university standards and student expectations. - Managing inventory, stock rotation, and ordering of food supplies to minimize waste and ensure availability. - Ensuring compliance with food safety, hygiene, and sanitation regulations at all times. - Supervising, training, and mentoring dining staff to promote teamwork, efficiency, and excellent customer service. - Assisting in scheduling shifts, managing attendance, and evaluating staff performance. - Acting as a primary point of contact for dining-related inquiries, feedback, and concerns from students and the university community. - Implementing strategies to enhance the dining experience, including theme nights, special menus, and feedback mechanisms. - Assisting the Dining Manager in budget management, cost control, and financial reporting. - Maintaining accurate records related to inventory, sales, waste, and staff hours. - Regularly conducting inspections to ensure adherence to safety and hygiene protocols in dining areas, kitchens, and storage facilities. - Responding effectively to emergencies related to food safety or facility issues. Qualifications and Skills Required: Qualifications: - Bachelor's degree or Diploma in Hotel Management, Hospitality Management, Food Service Management, or a related field. - Minimum of 6-8 years of progressive experience in food and beverage operations, preferably in a large-scale institutional setting or a reputable hotel/restaurant chain. Skill Sets: - Strong knowledge of food safety standards and best practices in kitchen hygiene. - Excellent leadership, team management, and interpersonal skills. - Exceptional customer service orientation and problem-solving abilities. - Proficiency in inventory management and cost control. - Ability to work effectively under pressure and manage multiple priorities in a fast-paced environment. - Good communication skills in English and Hindi. - Proficiency in MS Office Suite. - Flexibility to work in shifts, including evenings, weekends, and holidays, as required.,