812 Qsr Jobs

Job Description Description: The HR Senior Executive/Executive will oversee HR functions for our QSR segment in Mumbai, including recruitment, HR operations, employee relations, and compliance. The role requires a strong HR background, excellent communication skills, and a proactive approach to employee engagement. Key Responsibilities: 1. Key Accountabilities: Manage bulk hiring for operations and kitchen crew members for QSR outlets, should have hands-on experience in recruiting candidates from portals like Naukri, LinkedIn, Social Media and other handles. Managing onboarding of new hires, ensure proper documentation and orientation of new employees, should have good knowledge of job descriptions and KRAs. Monitor and manage employee attendance and leave records, resolve any attendance and leave-related discrepancies. Address employee grievances and foster a positive work environment and assist in conflict resolution and disciplinary actions as and when required. Ensure employment compliance (PF, ESIC, PT, Minimum Wages, Statutory Bonus, Shop and establishment Compliances, Income Tax, etc.) with local labor laws and company policies. Should be aware of recent changes with respect to employment compliances suggested by Statutory authority from time to time. Should have a clear understanding of minimum wages, and compliances defined as per Act. 2. Operations Accountability: Handle day-to-day HR administrative tasks. Implement HR policies and procedures and act as the custodian of all the HR policies and ensure effective implementation. Conduct regular visits to the cluster outlets to ensure HR practices are being followed and address any issues on-site. Handle all the HR-related dashboards (monthly reports, attrition reports, recruitment dashboards, legal compliance dashboards, etc.). Well-versed with MS Excel skills and HR database management. Requirements: Essential Qualifications and Experience: Education: MBA degree in HR, Business Administration, or related field. Experience: 2-4 years of HR management experience, preferably in QSR or retail. Skills: a. Strong knowledge of HR practices and labor laws. b. Excellent communication and interpersonal skills. c. Proficient in HR software and Microsoft Office.

We are seeking a dynamic, energetic, and strategic Operations Head to join our leadership team and work directly with the founder. The ideal candidate will have a strong background in cloud kitchen operations, with experience spanning end-to-end management, expansion, sales, analytics, and business development. This role demands a proactive leader who is hardworking, compassionate, and thrives in a fast-paced startup environment. Key Responsibilities: Lead and oversee the entire cloud kitchen operations, ensuring seamless end-to-end processes from procurement to delivery. Drive business expansion strategies, including new location launches and scaling existing operations. Develop and implement operational workflows to optimize efficiency and quality. Manage vendor relationships, procurement, and supply chain logistics to ensure cost-effective and reliable sourcing. Lead sales initiatives, customer engagement, and retention strategies to grow the brands market presence. Analyze operational data and metrics to identify improvement areas and inform strategic decisions. Build and mentor a high-performing team, fostering a positive and energetic startup culture. Collaborate closely with the founder on business planning, new initiatives, and overall company growth. Ensure compliance with food safety, health regulations, and quality standards. Manage budgets, expenses, and resource allocation efficiently. Qualifications & Skills: Proven experience (5+ years) in cloud kitchen or F&B operations, with a track record of scaling and expansion. Strong understanding of end-to-end kitchen operations, supply chain, and vendor management. Excellent sales, business development, and analytical skills. Demonstrated ability to lead teams, manage multiple stakeholders, and foster a collaborative work environment. Startup mindset: adaptable, energetic, proactive, and solution-oriented. Compassionate leader with a good heart, integrity, and a strong work ethic. Ability to thrive in a fast-paced, dynamic environment. Ideal Candidate Profile: Passionate about health, wellness, and innovative food solutions. Results-driven with a strategic mindset. Excellent communicator with strong interpersonal skills. Hands-on approach with a problem-solving attitude. Join Us: If you are a motivated leader with a passion for healthy food and operational excellence, we invite you to be part of our exciting journey to revolutionize healthy eating in Bangalore and beyond! Application: Please send your resume and a brief cover letter highlighting your relevant experience and why you’re excited about this opportunity to orderforhealth1@gmail.com

Roles and Responsibilities Manage restaurant operations, ensuring smooth service delivery to customers. Desired Candidate Profile 1-2 years of experience in QSR or hospitality industry (barista role preferred). Strong leadership skills with ability to motivate teams. Excellent communication skills for effective customer interaction. Ability to work flexible hours, including evenings and weekends as required.

1. Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary 2. Monitors work of employees to ensure that established policies and procedures are being followed. 3. Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures. 4. Counsels, guides and instructs assigned personnel in the proper performance of their duties. 5. Prepares and coordinates the periodical performance reviews of assigned personnel 6. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines. 7. Interview potential employees who have been recommended by Personnel. 8. Manages the day-to-day operation of the outlet in accordance with established policies and procedures. 9. Establishes and administers training programs within the outlet, including new employee orientation. 10. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. 11. Coordinates the maintenance and development methods for high quality preparation of food and drink 12. Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours. 13. Daily clear check data to monitor and action upon it.

Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist Set up, stock, and maintain work areas Inspect the cleanliness and presentation of all china, glass, and silver prior to use Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets Welcome and acknowledge all guests according to company standards Speak with others using clear and professional language, and answer telephones using appropriate etiquette Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Read and visually verify information in a variety of formats (eg, small print) Stand, sit, or walk for an extended period of time or for an entire work shift Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination Move over sloping, uneven, or slippery surfaces as we'll as up and down stairs and/or service ramps Reach overhead and below the knees, including bending, twisting, pulling, and stooping Perform other reasonable job duties as requested by Supervisors PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent.

You will have the responsibility for the profitability and overall operaon of the restaurants of Hongs Kitchen A majority of time will be spent in leading the team to meet Guest expectations and training new members as required. You will have to be creative in building sales programs to leverage business opportunities and thus create a competitive spirit and atmosphere of pride. Responsibilities Leads Operational Excellence and the Guest Experience: a) To ensure self and team handles all Guest concerns b) To responds to all Guest feedback with action plans to address opportunities c) To coach team on hospitality standards d) To communicate Guest feedback to the team and involve in action plans to resolve issues e) To empower the team to satisfy Guest needs and resolve concerns f) To ensures all training and reference materials are available and used by the team g) To execute processes that ensure the restaurant meets safety and sanitation standards h) To execute processes that ensure inside and outside cleanliness standards are met i) To ensure all shifts are appropriately staffed to achieve service with speed goals Builds Team Talent: a) To handle all employee concerns with a sense of urgency b) To treat all team members fairly and with respect c) To provide coaching to team members to improve performance and ensure their growth. d) To recognize team members for demonstrating desired behaviour and performance e) To ensure no team members is placed in position until all training is complete f) To provide regular communication to team including goals and results g) To use team member feedback to improve restaurant performance h) To source, trains, retains, and develops team members that improve the Guest experience i) To execute team service through effective scheduling, cross training, and deployment j) To hold team members accountable for their behaviour and performance k) To delegate appropriately to team based on their skill level l) To execute development plans for talented team members to grow their career m) To maintain appropriate staffing levels to meet business needs Drives Sales Growth: a) Owns local store marketing in trade area, becoming integrated into the community b) Executes new product rollouts including team training, marketing, and sampling c) Sets goals and tracks results d) Involves ensure team by communicating goals, results, and acon plans e) Ensures each shift is appropriately staffed to meet hospitality with speed goals f) Ensures the restaurant is well maintained including cleanliness g) Ensure all products are available to Guests every shift and execute all products to standard h) Utilizes appropriate suggestive selling i) Manages Profit & Loss and Restaurant Compliance: j) Takes accountability for all controllable profit line items on P&L Plans and Communicates: a) Discusses shift plan with team b) Involves ensure team by communicating goals, results, and acon plans c) Makes adjustments to assignments during the shift to achieve goals d) Ensures each shift is appropriately staffed to meet hospitality with speed goals Qualifications and requirements • You should have around 2-3 years’ of relevant experience in Retail/ QSR Industry at Managerial Level • Hotel Management Degree/Diploma AND... Ability to drive business growth through leveraging deep consumer/customer insights Appetite to learn quickly and work with a sense of urgency Result oriented, hands on approach, quick acon approach Excellent Communication Skills, Conflict Management Skills, Team Building Skills & Problem Solving Skills

You will have the responsibility for the profitability and overall operaon of the restaurants of Hongs Kitchen. A majority of time will be spent in leading the team to meet Guest expectations and training new members as required. You will have to be creative in building sales programs to leverage business opportunities and thus create a competitive spirit and atmosphere of pride. Responsibilities Leads Operational Excellence and the Guest Experience: a) To ensure self and team handles all Guest concerns b) To responds to all Guest feedback with action plans to address opportunities c) To coach team on hospitality standards d) To communicate Guest feedback to the team and involve in action plans to resolve issues e) To empower the team to satisfy Guest needs and resolve concerns f) To ensures all training and reference materials are available and used by the team g) To execute processes that ensure the restaurant meets safety and sanitation standards h) To execute processes that ensure inside and outside cleanliness standards are met i) To ensure all shifts are appropriately staffed to achieve service with speed goals Builds Team Talent: a) To handle all employee concerns with a sense of urgency b) To treat all team members fairly and with respect c) To provide coaching to team members to improve performance and ensure their growth. d) To recognize team members for demonstrating desired behaviour and performance e) To ensure no team members is placed in position until all training is complete f) To provide regular communication to team including goals and results g) To use team member feedback to improve restaurant performance h) To source, trains, retains, and develops team members that improve the Guest experience i) To execute team service through effective scheduling, cross training, and deployment j) To hold team members accountable for their behaviour and performance k) To delegate appropriately to team based on their skill level l) To execute development plans for talented team members to grow their career m) To maintain appropriate staffing levels to meet business needs Drives Sales Growth: a) Owns local store marketing in trade area, becoming integrated into the community b) Executes new product rollouts including team training, marketing, and sampling c) Sets goals and tracks results d) Involves ensure team by communicating goals, results, and acon plans e) Ensures each shift is appropriately staffed to meet hospitality with speed goals f) Ensures the restaurant is well maintained including cleanliness g) Ensure all products are available to Guests every shift and execute all products to standard h) Utilizes appropriate suggestive selling i) Manages Profit & Loss and Restaurant Compliance: j) Takes accountability for all controllable profit line items on P&L Preferred candidate profile You should have around 2-3 years of relevant experience in Retail/ QSR Industry at Managerial Level Hotel Management Degree/Diploma Ability to drive business growth through leveraging deep consumer/customer insights Appetite to learn quickly and work with a sense of urgency Result oriented, hands on approach, quick acon approach Excellent Communication Skills, Conflict Management Skills, Team Building Skills & Problem Solving Skills

We are hiring a Corporate Manager for Pyramid Cafe Lounge and Bar (30 outlets) to oversee operations, ensure consistency, drive business growth, manage teams, maintain standards, and support strategic expansion.

Designation : Team Member - Full Time Department : Food, Beverage & Hospitality Employment Type : Part time Role Category : F&B Service Industry Type : Retail / QSR Reporting To : Area Manager / Caf Manager ROLE & RESPONSIBILITIES: Ensure Guest Comfort Order Taking & Billing Handle The Customer Complaints Customer Service/ Follow Ups Service Recovery Inventory Management Maintain SOP Checklist Asset & Equipment Maintenance Maintain Reports Handle Billing Compliances EDUCATION : ANY GRADUATE / DHM / BHM/ 12th pass WORKING HOURS : 9 Hours SALARY : 16328 net take home CONTACT DETAILS : VICTORIA B - 8867020191 Interested candidates might share their resume at victoria.b@cafecoffeeday.com or please free feel to reach @ 8867020191

Designation : Team Member Department : Food, Beverage & Hospitality Employment Type : Full Time Role Category : F&B Service Industry Type : Retail / QSR Reporting To : Area Manager / Caf Manager ROLE & RESPONSIBILITIES: Ensure Guest Comfort Order Taking & Billing Handle The Customer Complaints Customer Service/ Follow Ups Service Recovery Inventory Management Maintain SOP Checklist Asset & Equipment Maintenance Maintain Reports Handle Billing Compliances EDUCATION : ANY GRADUATE / DHM / BHM WORKING HOURS : 9 Hours SALARY : 13,000 Net Pay CONTACT DETAILS : SABIR KHAN - 9884461721 Interested candidates might share their resume at mohammed.n@cafecoffeeday.com or please free feel to reach @ 9884461721

Role & responsibilities The Restaurant General Manager has the overall responsibility for directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned. Core Responsibilities Include: Creating value for our shareholders through efficient operations, appropriate cost controls, and profit management Effectively manage a Yum-owned restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times. Controls day-to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Interviews and hires team members, conducts performance appraisals, takes discipline action, motivates and trains Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program Ensures food quality and 100% customer satisfaction Ensures complete and timely execution of corporate & local marketing programs Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team Champions recognition and motivation efforts Preferred candidate profile Passion for hospitality People Focus: training & development Custodian of Culture Thirst for Knowledge Dedication to providing exceptional customer service Graduate (any stream) or 3 yrs Degree / Diploma in Hotel Management Interested candidate can share their resume on prashant.bhute@sapphirefoods.in

The Manager of Bookkeeping oversees the daily financial transactions and record-keeping activities of the organization. This role ensures accurate and timely bookkeeping, manages a team of bookkeepers or accounting staff,

1.Answering phones and routing calls to the correct person or taking messages. 2.Fixing up meetings & and maintaining Calendar for Zoofari events. 3.Performing office duties that include ordering supplies and managing a records database.

Supervise daily shift operations and ensure smooth workflow. Deliver excellent guest experience . Oversee scheduling, task delegation, and team performance. Ensure food safety, health, and safety regulations are met. Handle scheduling and compliance

Coffee Making, Doing Billing , Guest Servicing. Training will be given to candidate with salary. Interview at park street tomorrow (12.09.2025 at 4.30pm) Job posting will be Howrah,Park Street , Gariahat as per location of candidate. Come with CV

Hiring Now! Join our team in the F&B industry! Roles: Team Member & Sr. Team Member Locations: T Nagar, Anna Nagar & Perungudi, Chennai 7700034369 khushboo.chundawat@goodflippin.com – Start your food career today with us! Perks and benefits We are hiring freshers too

Responsibilities: * Manage multiplex operations * Ensure guest satisfaction * Oversee food & beverage services * Maintain hotel standards * Coordinate duty shifts Provident fund Annual bonus

Role Overview: The Projects Manager will be responsible for leading and delivering infrastructure projects for new Franchise outlets and Distribution Centres (DCs). The role involves ensuring on-time, on-budget and SOP-compliant execution through third-party vendors maintaining franchisee satisfaction and upholding brand standards. Key Responsibilities: Project Planning & Execution • Create and monitor project timelines (FO = 3040 days, DC = 6070 days). • Prepare and review BOQ (Bill of Quantity) with vendors within 48 hours of site handover. • Ensure work progress aligns with Ajays infra SOP playbook. Vendor Management • Empanel vendors region-wise with pre-approved rate cards. • Allocate vendors for each project and track performance. • Resolve disputes and enforce penalty clauses for delays. Franchisee Coordination • Act as single point of contact for franchisee during infra setup. • Communicate inclusions, exclusions, and extra work cost approvals clearly. • Conduct weekly update calls with franchisee till handover. Compliance & Quality Control • Ensure fire safety, electrical, and branding compliance as per company guidelines. • Conduct final infra audit before NSO trial run. • Maintain 100% documentation (photos, sign-offs, bills). Cost & Budget Management • Monitor project budgets and approve vendor payments stage-wise. • Track deviations and escalate if >5% of approved BOQ. • Suggest cost optimization opportunities without quality compromise. Reporting & Dashboards • Maintain project tracker on ERP (Odoo). • Submit weekly MIS to BD Head/COO (status: green, yellow, red). • Present monthly vendor performance review to management. .

Overall operations of the Stores 1.To plan and carry out operations of the store, so as to maintain smooth functioning of the store with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. 2. Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow. 3. Execution of Shift in the Store as per the agreed plan. 4. Planning for staff deployment during the shift. 5. Carry out local sales Marketing like door hanging, Newspaper insertion, Corporate calling. 6. To carry out staff meeting at periodic intervals and ensure motivation of the team. 7. Preparing different kinds of reports on food cost, inventory, wastage, P&L. 8. Candidate will be responsible for handling Day to day operations, shift Management, Inventory, Food Cost etc Regards Shahnawaz - 8287128734 Preeti - 9958488601 Sampanya - 6205319184 Daniyal - 8299436478

As the Assistant, you will be responsible for managing and making decisions in all areas of the FEC in coordination with the Manager. Your role will involve fostering behavior, conditions, and an environment that lead to improved performance. Additionally, you will need to effectively utilize employees" abilities to achieve desired results. It is crucial that you communicate goals, objectives, and expectations to the staff in an efficient manner. You should keep the Manager promptly informed of all significant issues and delegate tasks according to individuals" knowledge, abilities, skills, and outlook. Being open and willing to try different approaches to resolve issues is key to success in this role. Your performance should consistently adhere to established company and department-specific policies and procedures. Supporting management decisions and direction is a vital part of your responsibilities, along with maintaining an outstanding working relationship with all team members and management. Key Responsibilities: - Manage and make decisions in all areas of the FEC - Foster behavior, conditions, and an environment for improved performance - Utilize employees" abilities effectively - Communicate goals, objectives, and expectations to staff - Keep the Manager informed of significant issues - Delegate tasks based on individuals" knowledge and skills - Be open to trying different approaches to issue resolution - Perform consistently in accordance with company policies - Support management decisions and direction - Maintain a positive working relationship with team members and management Qualifications Required: - Education: Diploma - Experience: 2 years in the same role - Preferred background in QSR and Retail The company offers a full-time job type with benefits including health insurance and Provident Fund. The work location is in Vadodara, Gujarat, and requires in-person presence.,

What this job involves: Bringing excellence to the table Do you love food and take delight in seeing peoples smiles with your services Well, youre in the right place! In this role, youll be coordinating with F&B lead for the support of the preparation, cooking and service of food based on agreed standards and specification. Thus, your ability to provide high-quality catering services will be essential to succeed in this fast-paced yet exciting field. A typical day would involve ensuring that the calorie count of each food served is on display; and on special days (such as VIP visits, conference, festivals, etc.), youll find yourself preparing and ironing out plans for events. From time to time, you will also reach out to staff and employees for their feedback through the cafeteria online survey to get a fuller picture of the strengths and improvement areas of your services. We are seeking an experienced Food and Beverage Lead vendor resource to join our dynamic Workplace Services team. Our Workplace Managers lead teams that are responsible for creating a best in class workplace experience by overseeing vendor services, driving workplace communications, establishing stakeholder relations, and identifying ongoing opportunities for improvement. This role covers a diverse range of responsibilities and is focused on owning and managing day-to-day operations for one of our office locations. As the Food and Beverage Program Lead, you will partner closely with the local Workplace Services Manager to manage and execute all food and beverage related operations, which includes - running our 3 x weekly lunch program, welcome new hires breakfast, surprise and delight moments, and all other internal events catering needs. We are looking for someone that is creative and passionate about food, with a strong operations background that can design an inclusive approach to help scale our Culture through our exciting food programs. Specific duties: l Provide proactive and quality office food service operations in compliance with company policies. l Support and execute company policies and processes. l Purchase food and beverage supplies, manage expense tracking and submission processes. l Manage operations such as meal programs, team off-sites/team building events, and client/user requests. l Complete special projects by organizing and coordinating information and requirements to ensure all offices are operating at company-defined standards. l Manage catering satisfaction, including conducting regular satisfaction surveys and optimizing food service operations. l Perform administrative catering duties, including budget control and procurement. l Support vendor management controls and reporting systems. l Manage all kitchens and pantries at the client site, ensuring day-to-day operations are carried out to the highest standards. l Attend and contribute to food committee meetings, resolving issues within timelines. l Preserve excellent levels of internal and external employee service. l Design menus, continuously improving them, and supporting vendors to perform better. l Identify employee needs and proactively respond to their concerns. l Lead and train F&B vendor personnel. l Establish targets, KPIs, schedules, policies, and procedures. l Foster a two-way communication environment emphasizing motivation and teamwork. l Conduct specific audits of F&B kitchens and pantries on a regular basis, including planned preventive maintenance (PPM). l Ensure vendors are properly ordering and replenishing F&B supplies and manage their budgets. l Maintain and manage kitchen and pantry equipment, including coffee machines, to ensure proper functionality and use. l Comply with all health and safety regulations related to F&B operations. l Timely update senior and client points of contact (POC) on all positive and negative incidents pertaining to food and beverage service operations. l Please note that this Scope of Work is subject to review and approval by the relevant stakeholders. Qualification: l At least 2-3+ years of professional experience in the food industry, focusing on catering service and vendor provider management. l Bachelor's degree and/or equivalent experience in hospitality management, catering management, general business management, etc. l Business level of English and Native Language where applicable l Excellent people skills and ability to interact with a wide range of client and vendors l Experience in continuous improvement initiatives, client communication and reports. l Proficient in Google Applications such as Google sheets, Docs. l Experience in on-site catering management in technology companies, with an ability to navigate different applications and platforms to drive data-driven solutions. l Basic knowledge of catering setup, coffee breaks, and food safety guidelines, including actions to correct risks. l Excellent organizational, multitasking, verbal, and written communication skills. l Detail-oriented with strong analytical, problem-solving, and financial skills producing data-driven insights.

What this job involves: Bringing excellence to the table Do you love food and take delight in seeing peoples smiles with your services Well, youre in the right place! In this role, youll be coordinating with F&B lead for the support of the preparation, cooking and service of food based on agreed standards and specification. Thus, your ability to provide high-quality catering services will be essential to succeed in this fast-paced yet exciting field. A typical day would involve ensuring that the calorie count of each food served is on display; and on special days (such as VIP visits, conference, festivals, etc.), youll find yourself preparing and ironing out plans for events. From time to time, you will also reach out to staff and employees for their feedback through the cafeteria online survey to get a fuller picture of the strengths and improvement areas of your services. We are seeking an experienced Food and Beverage Lead vendor resource to join our dynamic Workplace Services team. Our Workplace Managers lead teams that are responsible for creating a best in class workplace experience by overseeing vendor services, driving workplace communications, establishing stakeholder relations, and identifying ongoing opportunities for improvement. This role covers a diverse range of responsibilities and is focused on owning and managing day-to-day operations for one of our office locations. As the Food and Beverage Program Lead, you will partner closely with the local Workplace Services Manager to manage and execute all food and beverage related operations, which includes - running our 3 x weekly lunch program, welcome new hires breakfast, surprise and delight moments, and all other internal events catering needs. We are looking for someone that is creative and passionate about food, with a strong operations background that can design an inclusive approach to help scale our Culture through our exciting food programs. Specific duties: l Provide proactive and quality office food service operations in compliance with company policies. l Support and execute company policies and processes. l Purchase food and beverage supplies, manage expense tracking and submission processes. l Manage operations such as meal programs, team off-sites/team building events, and client/user requests. l Complete special projects by organizing and coordinating information and requirements to ensure all offices are operating at company-defined standards. l Manage catering satisfaction, including conducting regular satisfaction surveys and optimizing food service operations. l Perform administrative catering duties, including budget control and procurement. l Support vendor management controls and reporting systems. l Manage all kitchens and pantries at the client site, ensuring day-to-day operations are carried out to the highest standards. l Attend and contribute to food committee meetings, resolving issues within timelines. l Preserve excellent levels of internal and external employee service. l Design menus, continuously improving them, and supporting vendors to perform better. l Identify employee needs and proactively respond to their concerns. l Lead and train F&B vendor personnel. l Establish targets, KPIs, schedules, policies, and procedures. l Foster a two-way communication environment emphasizing motivation and teamwork. l Conduct specific audits of F&B kitchens and pantries on a regular basis, including planned preventive maintenance (PPM). l Ensure vendors are properly ordering and replenishing F&B supplies and manage their budgets. l Maintain and manage kitchen and pantry equipment, including coffee machines, to ensure proper functionality and use. l Comply with all health and safety regulations related to F&B operations. l Timely update senior and client points of contact (POC) on all positive and negative incidents pertaining to food and beverage service operations. l Please note that this Scope of Work is subject to review and approval by the relevant stakeholders. Qualification: l At least 2-3+ years of professional experience in the food industry, focusing on catering service and vendor provider management. l Bachelor's degree and/or equivalent experience in hospitality management, catering management, general business management, etc. l Business level of English and Native Language where applicable l Excellent people skills and ability to interact with a wide range of client and vendors l Experience in continuous improvement initiatives, client communication and reports. l Proficient in Google Applications such as Google sheets, Docs. l Experience in on-site catering management in technology companies, with an ability to navigate different applications and platforms to drive data-driven solutions. l Basic knowledge of catering setup, coffee breaks, and food safety guidelines, including actions to correct risks. l Excellent organizational, multitasking, verbal, and written communication skills. l Detail-oriented with strong analytical, problem-solving, and financial skills producing data-driven insights.

What this job involves: Provide proactive and quality office food service operations in compliance with company policies. Support and execute company policies and processes. Purchase food and beverage supplies, manage expense tracking and submission processes. Manage operations such as meal programs, team off-sites/team building events, and client/user requests. Complete special projects by organizing and coordinating information and requirements to ensure all offices are operating at company-defined standards. Manage catering satisfaction, including conducting regular satisfaction surveys and optimizing food service operations. Perform administrative catering duties, including budget control and procurement. Support vendor management controls and reporting systems. Manage all kitchens and pantries at the client site, ensuring day-to-day operations are carried out to the highest standards. Attend and contribute to food committee meetings, resolving issues within timelines. Preserve excellent levels of internal and external employee service. Design menus, continuously improving them, and supporting vendors to perform better. Identify employee needs and proactively respond to their concerns. Lead and train F&B vendor personnel. Establish targets, KPIs, schedules, policies, and procedures. Foster a two-way communication environment emphasizing motivation and teamwork. Conduct specific audits of F&B kitchens and pantries on a regular basis, including planned preventive maintenance (PPM). Ensure vendors are properly ordering and replenishing F&B supplies and manage their budgets. Maintain and manage kitchen and pantry equipment, including coffee machines, to ensure proper functionality and use. Comply with all health and safety regulations related to F&B operations. Timely update senior and client points of contact (POC) on all positive and negative incidents pertaining to food and beverage service operations. Please note that this Scope of Work is subject to review and approval by the relevant stakeholders. Candidate Specification Sound like you To apply you need to be: At least 2-3+ years of professional experience in the food industry, focusing on catering service and vendor provider management. Bachelor's degree and/or equivalent experience in hospitality management, catering management, general business management, etc. Business level of English and Native Language where applicable Excellent people skills and ability to interact with a wide range of client and vendors Experience in continuous improvement initiatives, client communication and reports. Proficient in Google Applications such as Google sheets, Docs. Experience in on-site catering management in technology companies, with an ability to navigate different applications and platforms to drive data-driven solutions. Basic knowledge of catering setup, coffee breaks, and food safety guidelines, including actions to correct risks. Excellent organizational, multitasking, verbal, and written communication skills. Detail-oriented with strong analytical, problem-solving, and financial skills producing data-driven insights.

What this job involves: Provide proactive and quality office food service operations in compliance with company policies. Support and execute company policies and processes. Purchase food and beverage supplies, manage expense tracking and submission processes. Manage operations such as meal programs, team off-sites/team building events, and client/user requests. Complete special projects by organizing and coordinating information and requirements to ensure all offices are operating at company-defined standards. Manage catering satisfaction, including conducting regular satisfaction surveys and optimizing food service operations. Perform administrative catering duties, including budget control and procurement. Support vendor management controls and reporting systems. Manage all kitchens and pantries at the client site, ensuring day-to-day operations are carried out to the highest standards. Attend and contribute to food committee meetings, resolving issues within timelines. Preserve excellent levels of internal and external employee service. Design menus, continuously improving them, and supporting vendors to perform better. Identify employee needs and proactively respond to their concerns. Lead and train F&B vendor personnel. Establish targets, KPIs, schedules, policies, and procedures. Foster a two-way communication environment emphasizing motivation and teamwork. Conduct specific audits of F&B kitchens and pantries on a regular basis, including planned preventive maintenance (PPM). Ensure vendors are properly ordering and replenishing F&B supplies and manage their budgets. Maintain and manage kitchen and pantry equipment, including coffee machines, to ensure proper functionality and use. Comply with all health and safety regulations related to F&B operations. Timely update senior and client points of contact (POC) on all positive and negative incidents pertaining to food and beverage service operations. Please note that this Scope of Work is subject to review and approval by the relevant stakeholders. Candidate Specification Sound like you To apply you need to be: At least 2-3+ years of professional experience in the food industry, focusing on catering service and vendor provider management. Bachelor's degree and/or equivalent experience in hospitality management, catering management, general business management, etc. Business level of English and Native Language where applicable Excellent people skills and ability to interact with a wide range of client and vendors Experience in continuous improvement initiatives, client communication and reports. Proficient in Google Applications such as Google sheets, Docs. Experience in on-site catering management in technology companies, with an ability to navigate different applications and platforms to drive data-driven solutions. Basic knowledge of catering setup, coffee breaks, and food safety guidelines, including actions to correct risks. Excellent organizational, multitasking, verbal, and written communication skills. Detail-oriented with strong analytical, problem-solving, and financial skills producing data-driven insights.

Duties & Responsibilities Food & Beverage Day to day cafeteria operations incl managing of outsourced catering partners, upkeep & maintenance, record-keeping, employee interface, feedback gathering, etc. Pantry operations incl controls, record-keeping, etc. All aspects of quality control in catering services, incl compliance with Aricent EHS norms & SLAs, & monitoring of caterers production facilities, etc Statutory compliances, incl food hygiene, laboratory testing, pest control, reports, etc Responsibility of catering services equipment, incl inventory, breakage control, upkeep & maintenance, etc Effective management of sub-contractors such as caterers, & other related vendors, and their onsite staff Assistance in identification & shortlisting of various categories of F&B vendors Menu planning and compliance Manpower Operational responsibility for all contract staff (direct & indirect) involved in catering services Training of catering services staff (direct & indirect) in F&B service, Kitchen Stewarding, & soft skills. Grooming in discipline, conduct, dress code and hygiene Conferencing, Meetings Customer Visits & Event Catering Co-ordination and handling of all conferences, meetings & related activities Operation of conferencing infrastructure Co-ordination of F&B hospitality during customer visits