F&B Lead

Purpose/Objective

The F&B Lead is responsible for overseeing the day-to-day operations of the corporate office cafeteria Pantry and EDR/PDR, ensuring quality food service, efficient operations, and high level of satisfaction. This role involves managing food preparation, inventory, staff supervision, and compliance with health and safety regulations. The F&B Lead will work closely with food service partners and suppliers to maintain quality standards and budget requirements while creating a delighting dining experience for all stakeholders.

Key Responsibilities of Role

F&B Production and Services management: - Oversee the daily operations of the cafeteria having capacity of 1000+ covers, ensuring smooth service and high standards of food quality & service. - Monitor and evaluate the performance of F&B service partners to improve operations continually - Collaborate with chefs & food committee for menu planning, food festivals, F&B requirements during corporate events to cater diverse set of consumers. - Conduct daily quality checks to ensure that food meets required standards for taste consistency, visual appeal. - Review and update menu & offerings at EDR/PDR cafeteria, pantry, meeting rooms periodically based on feedback and seasonal availability. - Drive and oversee successful execution of F&B service and production for all facilities and evaluate varied cost factors to determine F&B pricing - Oversee inventory management, ordering, and stocking processes to minimize waste and ensure cost control. - Ensuring that the vendor partner is able to schedule and allocate staff effectively to handle peak hours and maintain efficient operations - Ensure food committee alignment and drive the committee schedules EDR/PDR service delivery: - Drive the menu planning for EDR / PDR services based on feedback and seasonal availability - Plan nutritious and appealing menus that cater to diverse dietary needs EDR/PDR consumers - Oversee the VIP service delivery at EDR/PDR. Employee Engagement & Consumer Satisfaction: - Organize occasional events or themed meals to increase employee engagement - Conduct surveys and gather feedback to assess employee satisfaction for Pantry and cafeteria services - Respond to employee feedback and implement changes to improve their dining experience - Analyse the service performance and employee satisfaction levels (through formal / informal interactions) Governance and Compliance Management: - Ensure that all food handling, preparation, and serving areas comply with health and safety regulations - Conduct regular audits and inspections to identify and mitigate potential risks - Oversee timely repair & maintenance of all kitchen equipment - Ensure adherence to defined SOP by service partners - review performance, and lead course corrections to ensure service delivery is line with the agreed SLAs - Management of PR/SES and bill validation for timely vendor bill processing. Technology and Process improvement: - Identify areas within F&B services which could be mechanized / integrated with technology and collaborate with the relevant stakeholders to plan and deploy these initiatives - Ensure smooth functioning of food ordering tools for services delivery Project Management: - Extend support in designing & planning of kitchen - Mobilization of new kitchen operations - Develop & conceptualize the food programme for new cafeteria - Research & recommend new Industry automated equipment & best practices

Technical Competencies

Culinary Knowledge ,Quality & Safety Standards ,Budgeting & Cost Control ,Employee Centricity ,Event & Banquet Operations ,Partner Management

Qualifications and Experience

Educational Qualification: - Bachelor’s degree in hospitality management, Food Service Management, or a related field (preferred). Experiences: - 10+ years of work experience with minimum 3-5 years in a team lead role for mid / large organization - Proven experience as an F&B Lead or similar role, preferably in a corporate setting - Strong knowledge of food safety regulations and kitchen operations - Rich experience in managing Events and F&B operations - Good understanding of compliance requirements and working with service level agreements - Experience of dealing with multiple stakeholders – internal as well as external.