JLL
Website:
co.jll
Job details:
Location- Powai
Assistant Manager - Food & Beverages
This position supports corporate food service operations across t corporate office facility and provides regional portfolio oversight for food services, culinary operations, and event management.
The role requires a seasoned professional who can balance day-to-day operational excellence with strategic regional coordination.
Primary Responsibilities:
- Oversee all food and beverage operations across the corporate facility including cafeteria services, executive dining, pantry management, and catering for internal meetings and events. Ensure consistent quality standards, optimal service delivery, and adherence to health and safety regulations across all dining touchpoints.
- Manage vendor relationships including negotiating service agreements, monitoring performance metrics, and ensuring compliance with contracted service levels. Conduct regular quality audits and implement continuous improvement initiatives to enhance employee dining experience.
- Develop and monitor operational budgets, analyze spending patterns, and identify cost optimization opportunities while maintaining quality standards. Prepare monthly reports on operational performance, satisfaction scores, and financial metrics for senior management review.
- Provide strategic oversight and operational support for food and beverage services across the regional portfolio of facilities. Establish standardized operating procedures, quality benchmarks, and best practices that can be deployed consistently across multiple locations.
- Coordinate regional event planning and execution including corporate functions, client hospitality, town halls, and special celebrations. Manage relationships with regional catering partners and ensure alignment with brand standards and budget parameters across all locations.
- Serve as subject matter expert for food service initiatives, providing guidance to local facility teams on menu planning, vendor selection, sustainability programs, and workplace dining trends. Facilitate knowledge sharing and operational excellence across the regional network.
- Minimum 7-10 years progressive experience in food and beverage management with specific expertise in corporate hospitality environments. Demonstrated success managing large-scale corporate dining operations serving 500+ employees daily.
- Proven track record managing multi-site food service portfolios with regional or national scope. Strong vendor management capabilities including contract negotiation, performance monitoring, and relationship development with national food service providers.
- Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or related field preferred. Professional certifications such as Certified Hospitality Supervisor (CHS), ServSafe Manager, or similar credentials advantageous.
- Excellent financial acumen with experience managing annual budgets.
- Proficiency with facilities management systems, point-of-sale platforms, and data analytics tools for performance tracking and reporting.
- Strong operational leadership with ability to drive excellence across distributed teams and vendor partners.
- Exceptional communication skills with proven ability to influence stakeholders at all organizational levels.
- Detail-oriented problem solver who can balance strategic thinking with hands-on operational execution.
- Customer service orientation with commitment to creating exceptional workplace dining experiences.
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