Food and Beverage Executive

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 & SLA’s, & 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

Effective delivery of high quality catering services including cafeteria & pantry operations, conferencing & meetings, customer visits, event catering, statutory compliance, hygiene control, inventory control, etc. Employee satisfaction to be ensured at a reasonably high level comparable to best-in-class companies.

Effective delivery of high quality catering services including cafeteria & pantry operations, conferencing & meetings, customer visits, event catering, statutory compliance, hygiene control, inventory control, etc. Employee satisfaction to be ensured at a reasonably high level comparable to best-in-class companies.