Executive / Sr. Executive – Food & Beverage

Job Title: Executive / Sr. Executive – Food & Beverage

Company: Ramaiah Institute of Science & Management

Experience: 3–8 years of relevant experience

Qualification: Bachelor’s Degree / Diploma in Hotel Management, Hospitality Management, Catering Technology, or related field. Certification in Food Safety / FSSAI will be an added advantage.

Location: Bangalore, Karnataka

Job Type: Full-time

Job Role:

The Executive / Sr. Executive – Food & Beverage is responsible for supporting and executing day-to-day institutional catering and food service operations across campus facilities. The role ensures smooth functioning of mess, cafeteria, and event catering services with a focus on food quality, hygiene, customer satisfaction, and vendor coordination in compliance with statutory standards.

Key Responsibilities:

1. Institutional Catering Operations

• Supervise daily operations of hostel mess, cafeterias, food courts, and pantry services.
• Ensure food quality, taste, portion control, and presentation standards are maintained.
• Monitor meal service timings and ensure adherence to schedules.
• Support menu implementation as per approved plans and student preferences.
• Handle day-to-day operational issues and ensure quick resolution.

2. Customer Service & Feedback Management

• Address student and staff feedback, complaints, and service concerns promptly.
• Maintain high levels of customer satisfaction across all food service areas.
• Conduct regular interaction with students and stakeholders for feedback.

3. Vendor & Manpower Coordination

• Coordinate with catering vendors and service providers for smooth operations.
• Monitor vendor performance against SLAs, hygiene standards, and service quality.
• Supervise deployed manpower including service staff and housekeeping personnel.
• Ensure adequate staffing during peak hours and special events.

4. Quality, Hygiene & Compliance

• Ensure adherence to food safety standards, hygiene protocols, and FSSAI norms.
• Conduct routine inspections of kitchen, dining areas, and storage facilities.
• Ensure proper food handling, storage, and waste disposal practices.
• Maintain records related to hygiene checks, temperature logs, and audits.

5. Event Support

• Assist in planning and execution of campus events, meetings, and functions.
• Coordinate catering arrangements including food, service, and logistics.
• Ensure timely setup and smooth service during events.

6. Inventory & Cost Control

• Monitor consumption of raw materials and minimize wastage.
• Track daily consumption and assist in maintaining food cost control.
• Verify vendor bills and resolve discrepancies if any.

7. Reporting & Documentation

• Maintain daily operational reports and checklists.
• Support preparation of MIS reports related to catering operations.
• Ensure proper documentation of vendor performance, complaints, and corrective actions.

Educational Qualifications:

• Bachelor’s Degree / Diploma in Hotel Management, Hospitality Management, Catering Technology, or related field.
• Certification in Food Safety / FSSAI will be an added advantage.

Experience Requirements:

• 3–8 years of experience in institutional catering, hospitality, or food service operations.
• Experience in handling mess, cafeterias, or large-scale food operations preferred.
• Exposure to vendor coordination and basic event catering support.

Key Skills & Competencies:

• Knowledge of food service operations and hygiene standards.
• Strong coordination and execution skills.
• Basic understanding of vendor management.
• Good communication and interpersonal skills.
• Ability to handle high-volume service environments.
• Proficiency in MS Excel and basic reporting tools.
• Customer-focused approach with attention to detail.

Reporting To:

Manager / Sr. Manager – Food & Beverage / Facilities

How to Apply:

Interested candidates can send their updated CV to the email address below with the subject line:

“Executive / Sr. Executive – Food & Beverage” to [email protected]