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Manager, Food and Beverage

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JLL

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Location:
India , Gurugram

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Category:
Hospitality and Tourism

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

We are seeking an experienced culinary professional to lead our kitchen operations, combining hands-on cooking expertise with operational management skills. This dual role requires managing kitchen staff, ensuring food quality and safety standards in service delivery.

Job Responsibility:

  • Plan, prepare, and oversee daily meal operations for employee food including Tuck Shop & Coffee Counter
  • Develop seasonal menus that balance nutrition, cost, and employee preferences
  • Ensure consistent food quality, presentation, and portion control across all meals
  • Maintain expertise in diverse cuisines and dietary requirements including vegetarian, vegan, and allergen-free options
  • Execute special event catering and executive dining requirements
  • Supervise kitchen staff including sous chefs, line cooks, and food preparation assistants
  • Create staff schedules to ensure adequate coverage during peak service periods
  • Train team members on food safety protocols, cooking techniques, and equipment operation
  • Conduct performance evaluations and provide ongoing coaching and development
  • Manage inventory levels, procurement, and vendor relationships for food and supplies
  • Maintain compliance and ensure all food safety regulations are met
  • Implement and monitor kitchen sanitation procedures and equipment maintenance schedules
  • Control food costs (Cash & Carry) while maintaining quality standards and minimizing waste
  • Coordinate with vendor partner teams for equipment repairs, kitchen deep cleaning, and space modifications
  • Prepare operational reports including cost analysis, service metrics, and staff productivity
  • Oversee meal service timing to meet employee dining schedules
  • Address customer feedback and continuously improve service quality
  • Coordinate catering for meetings, events, and special occasions
  • Ensure dietary restrictions and special requests are accommodated appropriately

Requirements:

  • Culinary degree or equivalent professional cooking certification
  • Minimum 5 years progressive kitchen management experience in commercial food service
  • Strong knowledge of food safety regulations, HACCP principles, and health department requirements
  • Proven ability to manage kitchen operations including staff, inventory, and cost control
  • Experience with high-volume meal preparation and service
  • Excellent leadership and team management capabilities
  • Strong organizational skills with ability to multitask in fast-paced environments

Nice to have:

  • Experience in corporate dining or institutional food service
  • Knowledge of nutrition principles and dietary accommodation requirements
  • Familiarity with food service technology and point-of-sale systems
  • Bachelor’s degree in culinary arts, Hospitality Management, or related field
  • Experience managing budgets and vendor relationships

Additional Information:

Job Posted:
March 08, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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