Website:
theaims.ac.in
Job details:
JD- F&B Operations Head School of Hospitality, AIMS Institutes, Bengaluru
Position Title- F&B Operations Head
Department - School of Hospitality – F&B Division
Location- Bengaluru, Karnataka
Employment Type- Full-Time | Operations Leadership
Reporting To- Director, School of Hospitality / CEO
Functional Scope -Cafeteria | Student Mess | Training Restaurant | Training Kitchen
P&L Ownership- Yes – Full Cost and Revenue Accountability
Team Size- Kitchen Staff, Service Staff, Support Staff
Effective Date- Academic Year 2026–27
About AIMS Institutes – School Of Hospitality
AIMS Institutes is a Bengaluru-based autonomous higher education institution offering programmes across Business, Commerce, Computer Applications, and Hospitality. The School of Hospitality offers a 4-year Bachelor of Hotel Management (BHM) degree and EHL Diploma Programmes affiliated with Ecole hôtelière de Lausanne (EHL), one of the world’s leading hospitality education institutions.
The School operates multiple food and beverage facilities, including a student mess, a cafeteria serving students and staff, and a training restaurant and kitchen used for academic programmes. With the institution transitioning to autonomous status from the Academic Year 2026–27, F&B operations are being professionalised with complete P&L ownership entrusted to a dedicated Operations Head.
Role Purpose
The F&B Operations Head is a senior operational leadership role responsible for the end-to-end management of all food and beverage facilities within the School of Hospitality. This includes the student mess, cafeteria, training restaurant, and training kitchen.
The incumbent will oversee costs, quality, hygiene, compliance, vendor relationships, and team performance while ensuring that all facilities operate at institutional standards and support the academic environment of the School.
This is not a purely culinary role. The F&B Operations Head must demonstrate equal strength in cost management, procurement discipline, and operational systems, alongside expertise in food quality and kitchen leadership.
Key Responsibilities 1. Operations Management
- Oversee daily F&B operations across all four outlets — cafeteria, student mess, training restaurant, and training kitchen — ensuring consistent service quality, hygiene standards, and operational efficiency.
- Develop, implement, and enforce Standard Operating Procedures (SOPs) for kitchen operations, food handling, service, and sanitation.
- Manage production planning, menu execution, and mise-en-place scheduling in alignment with the academic calendar and daily operational requirements.
- Coordinate with the Director of Hospitality and academic faculty to align training kitchen operations with BHM and EHL curriculum requirements.
- Ensure all outlets maintain service standards that reflect the School’s hospitality education brand, delivering institutional best practices rather than merely operational adequacy.
- P&L and Cost Management
- Take ownership of the monthly P&L for the F&B division, including revenue, food cost, labour cost, overheads, and net margins across all outlets.
- Maintain food cost percentages within approved budget targets (28–32% of revenue, depending on outlet type).
- Implement and monitor menu costing for all dishes and meal plans; review and update costs quarterly or whenever ingredient prices significantly change.
- Identify and eliminate cost leakages through improved procurement practices, portion control, and production planning.
- Submit monthly operational reports to the Director covering:
- Covers served
- Food cost percentage
- Wastage losses
- Procurement expenditure
- Budget variance analysis
- Food Wastage Control
- Implement a structured daily food wastage tracking system, capturing:
- Quantity wasted
- Monetary value of losses
- Root causes such as overproduction, spoilage, plate waste, or poor storage
- Establish wastage reduction targets and conduct weekly performance reviews.
- Investigate and address any menu item consistently exceeding 8% wastage.
- Optimise production quantities based on historical consumption data and advance bookings to minimise overproduction.
- Train kitchen staff on:
- FIFO (First In, First Out) storage discipline
- Temperature management
- Portion standardisation
- Procurement and Vendor Management
- Manage all food and non-food procurement activities for the F&B division, including sourcing, vendor evaluation, rate negotiation, and purchase order management.
- Maintain an approved vendor list with at least two competitive vendors for each major ingredient category.
- Review vendor performance quarterly.
- Ensure all purchases remain within approved monthly budgets and obtain prior approval for any unplanned expenditure exceeding defined thresholds.
- Verify the quality of incoming goods against specifications and reject non-conforming supplies with proper documentation.
- Coordinate with institutional administration and STYRE (where applicable) on shared procurement initiatives to leverage volume advantages.
- Food Safety, Hygiene, and Compliance
- Ensure full compliance with FSSAI regulations, food safety standards, and institutional hygiene protocols across all outlets and training kitchens.
- Maintain:
- Temperature logs
- Sanitation records
- Pest control schedules
- Waste disposal documentation
- Conduct daily pre-service kitchen inspections and implement immediate corrective measures where required.
- Facilitate periodic third-party food safety audits and ensure timely implementation of recommendations.
- Ensure all kitchen staff possess valid food handler training certifications and undergo annual refresher training.
- Team Leadership and Development
- Lead, schedule, and manage all F&B staff, including cooks, helpers, service staff, and support staff across shifts and outlets.
- Conduct structured performance evaluations for direct reports and identify training requirements.
- Foster a culture of discipline, cleanliness, professionalism, and continuous improvement.
- Ensure all new staff undergo proper induction and orientation on SOPs, safety standards, and hygiene protocols before commencing work.
- Support faculty by involving selected kitchen staff in student practical training sessions, demonstrations, and live service events.
- Academic Integration
- Work closely with hospitality faculty to schedule and support student practical sessions in the cafeteria, training kitchen, and training restaurant.
- Ensure training kitchen operations reflect current industry standards to provide students with a relevant and practical learning environment.
- Participate in curriculum planning discussions related to food production, F&B service, and kitchen management modules.
- Contribute to guest lectures, industry demonstrations, and food festivals organised by the School as required.
Qualifications And Experience Essential
- Diploma or Degree in Hotel Management, Culinary Arts, or Food Service Management from a recognised institution.
- Minimum 8–10 years of progressive F&B operations experience, including at least 3 years in a role with direct P&L or cost accountability.
- Demonstrated experience managing multi-outlet or high-volume F&B operations such as institutional catering, mid-scale hotels, or standalone restaurant operations.
- Proven expertise in food cost management, procurement, and wastage reduction.
- Working knowledge of FSSAI regulations and food safety management systems.
Preferred
- Experience in institutional F&B settings such as hospitals, corporate cafeterias, educational institutions, or large hostel mess operations where consistency, budget discipline, and scale are critical.
- Prior experience mentoring junior kitchen staff or hospitality students in a structured environment.
- Familiarity with F&B management software, POS systems, and inventory management tools.
- Certifications such as City & Guilds, THSC, or equivalent culinary/F&B qualifications will be an added advantage.
Core Competencies
Operational Excellence
Commercial & People Skills
High-volume kitchen management
P&L ownership and cost accountability
Multi-outlet coordination
Procurement and vendor negotiation
Food safety and FSSAI compliance
Food wastage analysis and reduction
Menu planning and production scheduling
Team leadership and staff development
SOP development and enforcement
Reporting and data-driven decision-making
Key Performance Indicators (KPIs) – F&B Operations
KPI
Target
Review Frequency
Food Cost Percentage (as a percentage of revenue)
28% – 32%
Monthly
Food Wastage Percentage (of total production)
Not exceeding 5%
Weekly
Monthly Cost Loss due to Food Wastage
Not exceeding ₹15,000
Monthly
FSSAI and Hygiene Compliance Score
100% Compliance
Monthly
Procurement within Approved Budget
Within 100% of Budget Plan
Monthly
Student and Staff Satisfaction Rating (F&B Services)
Minimum 4.0 out of 5.0
Semester-wise
Net Margin – Cafeteria & Training Restaurant Operations
Breakeven or Positive Margin
Monthly
Staff Attendance and Shift Coverage
Minimum 95%
Monthly
Monthly
Remuneration
Compensation will be offered as per industry standards and commensurate with experience and qualifications.
Selection Process
Shortlisted Candidates Will Undergo a Structured Two-stage Selection Process
Stage 1
Submission Of
- Updated CV
- Relevant credentials
- A one-page written response to the following topic:
“How would you reduce food cost and wastage across a school mess, cafeteria, and training restaurant within 90 days?”
Stage 2
Interview with the Manager, School of Hospitality, and the CEO, including a practical discussion on:
- Cost management
- Procurement systems
- Team leadership
- Operational strategy
Additional Requirement
- Mandatory reference checks with a minimum of two previous employers.
Applications and Enquiries
Applications and enquiries may be sent to:
hr@theaims.ac.in
Equal Opportunity Statement
AIMS Institutes is an equal opportunity employer. We welcome applications from candidates with diverse industry and institutional backgrounds.
Skills: leadership,institutional,kitchen operations,f&b operations
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