Senior Food and Beverage Manager - Multi-Site Operations

Senior F&B Manager

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Food & Beverage Manager – Multi-Site Operations The Food & Beverage Manager will oversee the strategic management and operational excellence of cafeteria operations across multiple campus locations. This role combines portfolio-level oversight with hands-on operational support, ensuring consistent service quality, food safety compliance, financial performance, and customer satisfaction across all sites within the cluster. ________________________________________ Position Overview: This position represents a senior operational leadership role responsible for managing a portfolio of cafeteria facilities across various campuses. The F&B Manager will balance strategic planning with operational execution, ensuring seamless service delivery, compliance with health and safety standards, vendor management excellence, and continuous improvement across all locations. This role requires expertise in food service operations, team leadership, financial management, and the ability to maintain brand consistency while adapting to site-specific needs. ________________________________________ Operations Management: Multi-Site Service Delivery: • Oversee daily operations of all cafeteria facilities across assigned campus locations • Ensure consistent service standards, food quality, and customer experience across all sites • Develop and implement standardized operating procedures applicable cluster-wide • Monitor service delivery during peak and off-peak hours across locations • Conduct regular site visits to assess operations, identify issues, and implement improvements • Manage operational schedules including opening hours, service periods, and seasonal variations • Coordinate menu planning and implementation across multiple locations • Ensure adequate staffing levels and resource deployment across all sites Food Safety & Compliance: • Ensure strict compliance with food safety regulations, health codes, and hygiene standards across all locations • Implement and maintain HACCP (Hazard Analysis Critical Control Points) protocols • Conduct regular food safety audits and inspections across all cafeteria sites • Ensure proper food handling, storage, preparation, and serving practices • Maintain all required licenses, permits, and certifications for each location • Investigate and resolve food safety incidents or customer complaints promptly • Implement corrective actions and preventive measures based on audit findings • Ensure compliance with allergen management and dietary requirement protocols • Maintain comprehensive documentation of food safety practices and inspections Vendor & Contract Management: Strategic Vendor Oversight: • Manage relationships with food service contractors and suppliers across all sites • Develop, negotiate, and oversee Service Level Agreements with F&B vendors • Define technical, commercial, and operational specifications for F&B contracts • Conduct competitive tendering exercises for catering services and supplies • Evaluate vendor proposals and make recommendations on contractor selection • Monitor vendor performance against established KPIs and service standards • Coordinate with JLL Procurement team on contract negotiations and renewals • Manage contract compliance and address performance issues proactively Supplier Management: • Establish and maintain relationships with food and beverage suppliers • Negotiate pricing, delivery schedules, and terms with multiple suppliers • Ensure quality standards for all food and beverage products • Monitor supplier performance and conduct regular quality assessments • Implement cost-effective purchasing strategies across the cluster • Maintain approved supplier lists and conduct vendor evaluations Financial Management: Budget & Cost Control: • Develop and manage annual operating budgets for all cafeteria locations • Monitor food costs, labor costs, and operating expenses across sites • Implement cost reduction initiatives while maintaining quality standards • Track revenue performance and identify opportunities for growth • Analyze financial performance across locations and report variances • Set pricing strategies in consultation with client stakeholders • Manage cash handling procedures and financial controls • Prepare financial reports and forecasts for management and clients Revenue Optimization: • Identify opportunities to increase revenue across cafeteria operations • Develop promotional programs and special events to drive traffic • Analyze sales trends and customer preferences across locations • Implement menu engineering to optimize profitability • Monitor waste and implement reduction strategies • Track inventory levels and minimize shrinkage Team Leadership & Development: Staff Management: • Lead and develop F&B management teams across multiple locations • Conduct performance appraisals and provide constructive feedback • Identify training needs and coordinate development programs • Recruit, onboard, and retain quality team members • Foster a positive work environment and team culture • Manage employee relations issues and conflict resolution • Ensure adequate staffing levels and effective scheduling across sites • Develop succession plans and internal promotion pathways Training & Development: • Implement comprehensive training programs for all F&B staff • Ensure staff competency in food safety, customer service, and operations • Conduct regular refresher training and skills development sessions • Monitor training completion and effectiveness • Develop standard operating procedure documentation and training materials • Coordinate with JLL HR on training resources and compliance requirements Customer Experience & Quality: Service Excellence: • Establish and maintain high standards of customer service across all locations • Monitor customer satisfaction through surveys, feedback, and direct observation • Respond promptly to customer complaints and implement improvements • Develop customer engagement initiatives and feedback mechanisms • Analyze customer preferences and adapt offerings accordingly • Implement quality assurance programs across all cafeteria sites • Maintain cleanliness and ambiance standards in all dining areas Menu Development: • Develop diverse, nutritious, and appealing menu options • Ensure menu variety and rotation across locations • Accommodate dietary requirements including vegetarian, vegan, halal, and allergen-free options • Introduce seasonal offerings and special promotions • Balance customer preferences with nutritional guidelines and cost constraints • Implement sustainable and locally-sourced options where feasible • Monitor menu performance and make data-driven adjustments Reporting & Documentation: Management Information Systems: • Develop and maintain comprehensive MIS reports for JLL management and clients • Track key performance indicators including sales, costs, customer satisfaction, and compliance • Prepare monthly operational reports covering all cafeteria locations • Document incidents, complaints, and corrective actions • Maintain accurate records of food safety audits and inspections • Report on vendor performance and contract compliance • Provide forecasting and trend analysis to support decision-making Meeting & Communication: • Chair regular operational meetings with site teams and vendors • Conduct monthly progress meetings with client representatives • Present performance updates and improvement initiatives to stakeholders • Facilitate communication between sites to share best practices • Coordinate with JLL Finance team on billing, invoicing, and payment matters • Interface with client departments on special events and catering requirements Strategic Initiatives: Continuous Improvement: • Identify opportunities for operational efficiency across the cluster • Implement technology solutions to enhance service delivery • Drive sustainability initiatives including waste reduction and eco-friendly practices • Benchmark performance against industry standards and best practices • Develop innovation programs for menu offerings and service concepts • Analyze operational data to identify trends and improvement opportunities • Lead change management initiatives across multiple sites Health & Wellness: • Promote healthy eating options and nutritional awareness • Collaborate with client wellness programs and initiatives • Provide nutritional information and guidance to customers • Implement portion control and balanced meal options • Support corporate health and sustainability goals ________________________________________ Key Performance Measurements: • Achievement of customer satisfaction targets across all locations (minimum 85% satisfaction rating) • 100% compliance with food safety regulations and health code requirements • Adherence to approved budgets with variance not exceeding ±3% • Vendor performance meeting or exceeding established SLA targets • Food cost percentage maintained within target range • Zero critical food safety violations across all sites • Staff turnover rates below industry benchmarks • Revenue growth targets achieved year-over-year • Timely resolution of customer complaints (95% within 24 hours) • Successful completion of all scheduled audits and inspections • Effective team management with positive employee engagement scores ________________________________________ Qualifications & Experience: Education: • Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or related field • Professional certifications in Food Safety Management (e.g., ServSafe Manager, HACCP certification) required • Additional certifications in hospitality management or nutrition desirable Experience: • 8-12 years of progressive experience in food and beverage operations management • Minimum 3 years managing multiple food service locations or large-scale cafeteria operations • Proven track record in contract management and vendor negotiations • Demonstrated experience in budget management and financial analysis • Experience working within facilities management or corporate dining environments preferred • Strong background in food safety compliance and audit management Core Competencies: Technical Skills: • Comprehensive knowledge of food safety regulations and best practices • Expertise in cafeteria operations, kitchen management, and food service delivery • Strong financial acumen including budgeting, forecasting, and P&L management • Proficiency in menu planning, cost control, and inventory management • Understanding of nutritional guidelines and dietary requirements • Familiarity with point-of-sale systems and food service technology Leadership & Management: • Proven ability to lead and develop high-performing teams across multiple locations • Strong vendor and contract management capabilities • Excellent stakeholder management and client relationship skills • Change management and continuous improvement mindset • Conflict resolution and problem-solving abilities • Performance management and coaching expertise Operational Excellence: • Multi-site operational management experience • Process standardization and quality assurance skills • Ability to balance strategic planning with hands-on operational support • Crisis management and rapid response capabilities • Strong organizational and time management skills • Attention to detail with focus on compliance and standards Communication & Interpersonal: • Excellent verbal and written communication skills • Ability to present to and influence senior stakeholders • Strong interpersonal skills and customer service orientation • Collaborative approach with ability to work cross-functionally • Cultural sensitivity and ability to work with diverse teams • Negotiation and persuasion skills Personal Attributes: • Passionate about food quality and customer satisfaction • Hands-on approach with willingness to support operations as needed • Proactive and solution-oriented mindset • Adaptable to changing priorities and demands • High energy level and ability to work under pressure • Commitment to health, safety, and sustainability ________________________________________ Working Conditions: • Regular travel required between multiple campus locations within the cluster • Flexibility to work varied hours including early mornings, evenings, and occasional weekends • Ability to spend extended periods standing and walking during site visits • Occasional physical demands including lifting and moving supplies • Fast-paced environment requiring multitasking and priority management • Professional office environment combined with food service operational settings ________________________________________ Reporting Structure: This position typically reports to the Operations Manager or General Manager and works closely with JLL's Facilities Management team, Procurement, Finance, and HR departments. The F&B Manager serves as the primary point of contact for clients on all food service matters and coordinates with site-level facility teams to ensure integrated service delivery.

Location:

On-site –Bengaluru, KA

Scheduled Weekly Hours:

40

If this job description resonates with you, we encourage you to apply even if you don’t meet all of the requirements.  We’re interested in getting to know you and what you bring to the table!

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