30 F&B Jobs

* Running day to day operation of multiple outlets * Delivering on AOP and profitability of the stores * Upholding highest level of brand standards and customer satisfaction * Ensuring safety, security and good audit score on all parameters Required Candidate profile You should be somebody with minimum 7+ years of experience in customer facing roles. Entrepreneurial mindset and agility apart from good Customer Service and People Management skills.

Role & responsibilities BD - Key Responsibilities Strategic Planning & Execution Market Research & Analysis to identify trends, competitors and new opportunities Collaborate with senior management to develop & execute long-term business strategies Present progress reports to senior leadership on business development activities Business Development & Growth Identify and pursue new business opportunities (new locations, corporate accounts & B2B sales) Implement strategies for increased revenue generation and long-term profitability Partner with marketing and product teams to ensure new product introductions Lead contract negotiations with suppliers and business partners Partnerships & Alliances Build and maintain strategic partnerships / manage stakeholder relationships to enhance brands growth Work with cross-functional teams (marketing, operations, finance) for effective execution Operations and Supply Chain - Key Responsibilities: 1. Vendor Development: Build and maintain strong relationships with new and existing vendors to ensure a reliable supply of raw materials and packaging. Negotiate terms, pricing, and contracts with vendors to ensure competitive costs and quality standards. Monitor vendor performance through regular reviews, KPIs, and assessments to ensure timely delivery, quality, and consistency. Collaborate with vendors to develop and implement improvements in supply and product offerings, ensuring alignment with the outlets menu requirements. Ensure compliance with food safety and quality standards by conducting periodic audits with vendors. Develop new sourcing strategies to optimize cost-efficiency and reduce procurement risks. 2. Supply Chain Management: Oversee end-to-end supply chain operations , ensuring that all necessary materials, ingredients, and products are delivered on time and in the correct quantities. Coordinate logistics and transportation with suppliers and vendors, ensuring that deliveries are timely and cost-effective. Forecast demand for ingredients, packaging, and supplies based on historical data, trends, and menu changes, ensuring adequate stock levels without overstocking. Implement and manage supply chain software to track inventory, order statuses, and lead times for supply planning. Monitor supply chain performance to identify bottlenecks, inefficiencies, and areas for improvement, working closely with the team to streamline processes. 3. Inventory Management: Ensure accurate inventory tracking through the established software systems, maintaining up-to-date records of stock levels, usage rates, and product shelf life. Monitor stock movements to prevent overstocking or stock outs, ensuring that the restaurant always has the necessary supplies to meet demand. Implement inventory control procedures to minimize waste and spoilage, especially for perishable items. Analyze inventory turnover rates and implement strategies to reduce excess stock and improve cash flow. Coordinate stock audits regularly to verify inventory levels, investigate discrepancies, and ensure the accuracy of data within the software systems. Collaborate with kitchen staff to ensure efficient usage of ingredients and minimize waste through proper inventory rotation. 4. Process Optimization & Reporting: Utilize established software tools to streamline operations and enhance data-driven decision-making, ensuring that vendor, supply chain, and inventory data is easily accessible and actionable. Prepare and analyze regular reports on supply chain performance, inventory turnover, vendor performance, and cost management to inform senior leadership. Identify opportunities for cost savings in the supply chain and inventory management processes, implementing strategies to improve efficiency. Ensure compliance with industry regulations and company policies regarding food safety, quality, and inventory control Preferred candidate profile Experience 6+ years in F&B operations – handling end to end supply chain with some exposure to business development and/or strategic partnerships Proven track record of operational excellence & driving business growth while achieving sales targets. Education Bachelor’s degree in Business, Marketing, Hospitality, or related field MBA or advanced degree is a plus Skills Strong negotiation, communication and interpersonal skills Deep understanding of the QSR industry and consumer trends Strong strategic thinking, problem-solving, and decision-making abilities Ability to work independently and collaboratively in a team Excellent presentation skills Technical Proficient in Microsoft Office Suite (Word, Excel, PowerPoint) Experience with POS software’s, CRM and business development platforms

We are seeking a detail-oriented and technically strong Architect and Draftsman with 3-6 years of experience,

Salary + Food + Accommodation + Medical + PF + Bonus + Leaves + Other Benefits Roles and Responsibilities Manage food and beverage operations at our hotel in Patiala, Punjab. Ensure high-quality service standards for all guests, including banquet events. Oversee team handling, training, and development to maintain excellent performance. Develop menus, pricing strategies, and inventory management plans. Desired Candidate Profile 5-10 years of experience in F&B operations or related field (hotel management). Excellent communication skills for effective team leadership and guest interaction. Strong knowledge of food safety protocols and beverage control systems. Mail id - siddhant.kanojia@sodexo.com

Interested candidates can send their profiles to: careers@itm.edu Contact: 8879419086 Work Location: D/222, ITM College-IHM, Near Bafna Motors, LP Road, Nerul, Navi Mumbai 400706 Organization: ITM Group of Institutions If you're passionate about teaching and have experience in the hospitality industry, we want to hear from you! Perks & Benefits: 3 Paid Leaves per month Pick-up & Drop Facility (Campus to Nerul Station) Mediclaim Insurance Provident Fund & Gratuity Leave Encashment Eligibility Criteria: Bachelor's Degree / Diploma in Hotel Management (mandatory) Minimum 4 years of industry experience Strong communication skills Key Responsibilities: Teaching theory and conducting practical sessions Student mentoring and counselling Training & placement assistance Teaching interdisciplinary subjects Handling departmental/university promotional activities Exam-related duties (paper setting, evaluation) Administrative responsibilities and staff meetings Research, publications, and proposal writing Conference and seminar participation Preparing funding bids for research Other responsibilities as assigned Join a reputed institute and help shape the future of hospitality professionals! Thanks & Regards, HR Department ITM Group of Institutions

Take Reservation Take Food Orders Ensure all customers are served appropriately Lead the team of Stewards Ensure Food Safety standards are met Address Customer feedback

- Identify the training need of restaurant staff - Develop Training Plan and Module - Deliver training on hospitality, Food & Beverage, Hygiene & Safety Practices Required Candidate profile - 8+ years experience in the hospitality / food and beverage industry - Minimum 4 years experience as Trainer

Head Chef_ Reputed Group's Chain of Restaurants If meeting the criteria, please share your CV to Email: jagannaath@kamms.net Position:Head Chef_ Reputed Group's Chain of Restaurants Position Type: Full Time- Permanent Experience: Min 5 years Base Location: Chennai ( Prefer local candidates) Mode: Office Reporting to :CEO Role Summary: To lead the kitchen operations of Group with passion, innovation, and precisionbringing together modern caf concepts, authentic South Indian flavors, interactive live counters, and guest-centric culinary experiences. Key Responsibilities: Culinary Leadership & Strategy Lead all aspects of the kitchen function across outlets, reporting directly to the CEO. Conceptualize, develop, and launch modern caf-style menus with South Indian roots and contemporary caf offerings. Set up new kitchens and live counters with a focus on display cooking and guest engagement. Kitchen Setup & Standardization Oversee the design, layout, and commissioning of new kitchen setups, including display and live counter spaces. Define and implement kitchen operating procedures, prep guides, presentation standards, and recipe costing. Team Development & Training Recruit, train, and develop vibrant culinary teams capable of delivering consistent quality and live guest interactions. Create a learning culture with structured skill development and performance monitoring programs. Guest Interaction, Brand Representation & Vibrant Culture Creation Act as a brand ambassador who leads from the front-engaging with guests during live counters, chefs tables, and special culinary events, creating memorable interactions. Foster a culture of vibrancy in the kitchen and front-of-house by inspiring energy, enthusiasm, and passion across the team. Champion open kitchen theatrics that celebrate the cooking process enhancing the sensory experience for every guest. Curate visually striking and contemporary plating styles that align with the modern caf aesthetic and social media appeal. Lead by example in creating a welcoming, upbeat environment that reflects the energetic spirit of restaurants. Quality, Safety & Hygiene Ensure compliance with FSSAI standards and internal SOPs related to food safety, hygiene, and kitchen cleanliness. Maintain high-quality control over raw materials, cooking practices, and final output. Innovation & Seasonal Menu Curation Introduce seasonal, festive, and innovation-driven menus tailored for evolving customer tastes and trends in caf culture and artisanal coffee. Collaborate with barista and beverage teams to pair caf-style dishes with curated drinks and coffees. The duties and responsibilities outlined in this job description are not exhaustive and may be subject to change as deemed necessary by the Company. Employees are expected to perform any other related duties as assigned by their supervisor or management, which may include additional tasks outside the scope of the primary job functions. Qualifications: Degree or Diploma in Culinary Arts, Hotel Management, or equivalent. 5+ years of progressive culinary experience, with at least 2 years in a Head Chef role. Proven experience in modern cafs, bistros, or QSRs with live kitchens and open-counter formats. Strong expertise in South Indian cuisine with a flair for contemporary presentation and fusion twists. Ability to engage with guests and represent the brand at food showcases, events, and social platforms. Vibrant personality with strong leadership and communication skills. Passionate about food innovation, customer experience, and team development. Comfortable in high-energy, guest-facing kitchen environments. • Entrepreneurial mindset with a structured approach to systems and scalability ** Minimum 5 years of work experience in QSR, Caf, Bistros, Star Hotels. **

Operations Manager _ Reputed Group's Chain of Restaurants If meeting the criteria, please share your CV to Email: jagannaath@kamms.net Position: Operations Manager Position Type: Full Time- Permanent Experience: Min 8 years Base Location: Chennai ( Prefer local candidates) Mode: Office Reporting to : CEO Role Summary: The Operations Manager is accountable for delivering revenue, EBITA, and operational efficiency across Group's chain of Restaurants. The Operations Manager plays a key role in driving strategic objectives, leading cross-functional teams, and delivering exceptional guest experiences while achieving profitability and operational excellence. Key Responsibilities: 1. Financials Drive achievement of revenue and EBITA targets across all outlets. Analyze financial performance metrics and implement strategies to improve profitability. Identify and implement process improvements to enhance operational efficiency and resource optimization. 2. Operational Leadership Manage day-to-day operations across all outlets, ensuring consistent quality and service excellence. Develop and implement standard operating procedures (SOPs) to drive consistency and efficiency. Collaborate with cross-functional teams (Marketing, HR, Finance, and SCM) to align on strategic initiatives and operational priorities. 3. Fulfilment Oversee the fulfilment aspects of the SCM function to ensure timely delivery of inventory, equipment, and other operational needs. Collaborate with the supply chain team to maintain cost efficiency and meet operational demand. 4. Team Development Recruit, train, and mentor restaurant management teams to build a culture of accountability and continuous improvement. Provide coaching and performance feedback to managers to enhance leadership skills. Develop succession plans to ensure talent readiness for critical roles. 5. Strategic Planning Contribute to the development and execution of operational strategies to support growth and scalability. Monitor industry trends and integrate innovations to sustain a competitive advantage. Develop and execute contingency plans to mitigate risks and address operational challenges. 6. Customer Experience Ensure a guest-centric approach by maintaining high standards for food quality, service, and ambiance. Address customer feedback proactively and implement initiatives to enhance satisfaction. 7. Financial Oversight Manage budgets, control costs, and ensure financial targets are consistently met or exceeded. Collaborate with finance teams to analyze P&L statements and adjust operational strategies accordingly. Forecast operational needs and allocate resources effectively. Drive achievement of revenue and EBITA targets across all outlets. Analyze financial performance metrics and implement strategies to improve profitability. 8. Compliance and Risk Management Ensure compliance with health, safety, legal, and regulatory requirements across all operations. Anticipate and mitigate operational risks to safeguard business continuity. The duties and responsibilities outlined in this job description are not exhaustive and may be subject to change as deemed necessary by the Company. Employees are expected to perform any other related duties as assigned by their supervisor or management, which may include additional tasks outside the scope of the primary job functions. Qualifications: Bachelors degree in Business Administration, Hospitality, or a related field (MBA preferred). 8+ years of experience in operations management, preferably in the restaurant or hospitality industry. Proven experience managing multiple outlets and achieving financial and operational targets. Strong leadership skills with the ability to inspire and manage large teams. Financial acumen with expertise in revenue and cost management. Strategic thinking with problem-solving capabilities. Exceptional communication and interpersonal skills. **Minimum 8 years of work experience in QSR, F&B, Hospitality**

Maintaining Cost of Goods sold as per the defined budgets. Being present in the customer areas during shift hours to meet the patrons, assist and address their concerns Conducting training's and certifications for all the team Required Candidate profile Ensuring all the inventory processes are followed in managing the consumable and non-consumable items Ensuring delivery of training's as per the plan from all the stakeholders including self. Perks and benefits Best in the Industry

Food & Accommodation available Roles and Responsibilities Manage banquet operations, ensuring seamless execution of events from planning to delivery. Oversee beverage services, including bar management and inventory control. Handle F&B sales and marketing initiatives to drive revenue growth. Supervise food packing and presentation to maintain high standards. Ensure efficient hotel operations by managing staff scheduling and training. Desired Candidate Profile 5-10 years of experience in hospitality industry with expertise in F&B management. Strong knowledge of IHM (Institute of Hotel Management) principles and practices. Proven track record in handling bulk operations, cafeteria management, institutional catering, restaurant management, team handling, and banquets. Can also connect with me at siddhant.kanojia@sodexo.com

Accountable for profitability of Unit Accountable for total image of unit within group philosophy Development of, and getting results through his team. Accountable for translating and implementing Divisional Policies in his unit

HIRING ... Position Title: Operations Manager Reports To: Regional Head Location: Noida Role Description: Responsible for managing all existing operational contracts, contract retention, contract growth and development within assigned territory and strengthen the portfolio, reputation and image of Sodexo. Key Responsibilities - Ensure the profitable delivery of operations, control of costs & overheads through achievement of business targets for GOP. - Responsible for the delivery and expansion of business and margin in all operations ensuring full compliance with contractual obligations and Sodexo policies and procedures. - Support new business development through promotion and costing of products & services and response to tenders & proposals which deliver new business in Sodexos Integrated Facilities Management activities. - Responsible for establishing and maintaining multi-level and business unit relationships with clients ensuring a full understanding of the hierarchy and strategic vision of the client. - Ensure a comprehensive understanding of and meet all customer expectations under each of the relevant client agreements. Prepare timely and accurate financial and qualitative reports; Report on the same to Regional Head on a monthly basis and as and when required. - Be proactive in the recovery of overdue, if any, owing from internal and external clients and maintain a close relationship with Sodexo Finance team to ensure all suppliers and contractor payments are managed effectively. - Manage, mentor and maintain a strong working relationship with the Business Development & Operational Teams, offer assistance wherever and whenever required. - Liase with team to ensure alignment with the business goals and vision of Sodexo. - Ensure quality of work by adhering to Sodexo service standards - Drive the Monthly MOM with client and action plan for closure - Audit the 1) QHSE Score and action plan , 2) Golden rule tracker, 3) Invoices, 4) CSM, 5) BPR and 6) Resource Planning toll. Qualifications: - 12 years + experience - Leadership and team building skills - Excellent time management skills - Good excel and power point skills - Experience in facility operations, collections, P&L etc.

Hi Connections!!!!!!!!! Looking for the position of Faculty in Hotel Management College. Here we have a great opportunity. Chennais Amirta International Institute of Hotel Management is hiring Faculties for the position F&B Food Production

Maintaining Cost of Goods sold as per the defined budgets. Being present in the customer areas during shift hours to meet the patrons, assist and address their concerns Conducting training's and certifications for all the team Required Candidate profile Ensuring all the inventory processes are followed in managing the consumable and non-consumable items Ensuring delivery of training's as per the plan from all the stakeholders including self. Perks and benefits Best in the Industry

Operations and performance of multiple units - resorts, restaurants, food & beverages in cinemas. P&L. Budget. Branding & Promotions. The leadership role requires strategic planning, operational excellence, team development and a guest first mindset. Required Candidate profile BHM graduate with 5 -10 years experience in overall functioning of all units. Revenue generation. Willing to travel to different units in Kolkata and outside. May also mail CV to ophirjobs@gmail.com

Effectively manage the restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times. Controls day-to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Recruits, interviews, and hires team members, conducts performance appraisals, takes discipline action, motivates and trains Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program Ensures food quality and 100% customer satisfaction Ensures complete and timely execution of corporate & local marketing programs Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team * Not above 35 years of age

Incharge of operations during his/her shift. Supervise all departments. Attend to customer complaints. Wastage Control Measures. Grievance handling & solving issues. Ensure the Training Certification of team members. Process Indicators: Ensuring all the documentation related to the caf is done on time (Sales Reports/ Caf Registers). Ensuring the Quality Audits done on day to day basis. Implementation of SOPs. Efficient utilization of the manpower by means of effective charting out of the duty roster. Integrity, cost controls and Waste Management. Ensuring 90% score in the Management Visit Report Must have PAN, AADHAR Experienced candidates must have prior work experience certificates

Take Beverage Orders Mix and Serve Beverages Interact with customers / guests Ensure excellent customer experience Bar Stock Inventory Must have necessary documents: PAN, AADHAR and for experienced candidates - prior work experience certificates

Take food orders Serve Guests Take Reservation Clear Tables Customer Service: Greet and welcome guests warmly, ensuring they feel comfortable and attended to throughout their visit. Take orders accurately and serve food and beverages promptly, according to the companys standards. Address guest inquiries, requests, and complaints efficiently and courteously. Food & Beverage Service: Assist in setting up the dining area, including arranging tables, chairs, and table settings. Serve food and beverages to guests, ensuring correct order delivery and presentation. Clear tables, clean and reset them for the next guest promptly. Stewarding Duties: Maintain cleanliness and hygiene in the dining and service areas, including cleaning dishes, glasses, and utensils. Assist in the preparation of dining areas for special events or banquets. Ensure that all equipment and service areas are clean and well-maintained. Inventory and Stock Management: Assist in maintaining stock levels of food, beverages, and service supplies. Report any shortages or issues with supplies to the supervisor. Ensure proper storage and handling of food and beverages. Team Collaboration: Work closely with kitchen staff to ensure timely and accurate order delivery. Coordinate with other team members to provide seamless service to guests. Participate in pre-shift meetings to discuss daily operations, special events, and guest requirements.

Incharge of operations during his/her shift. Supervise all departments. Attend to customer complaints. Wastage Control Measures. Grievance handling & solving issues. Ensure the Training Certification of team members. Process Indicators: Ensuring all the documentation related to the restaurant is done on time Ensuring the Quality Audits done on day to day basis. Implementation of SOPs. Efficient utilization of the manpower by means of effective charting out of the duty roster. Integrity, cost controls and Waste Management. Ensuring 90% score in the Management Visit Report

Effectively manage the restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times. Controls day-to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Recruits, interviews, and hires team members, conducts performance appraisals, takes discipline action, motivates and trains Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program Ensures food quality and 100% customer satisfaction Ensures complete and timely execution of corporate & local marketing programs Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team * Not above 35 years of age

Overall operations of the Stores 1.To plan and carry out operations of the store, so as to maintain smooth functioning of the store with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. 2. Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow. 3. Execution of Shift in the Store as per the agreed plan. 4. Planning for staff deployment during the shift. 5. Carry out local sales Marketing like door hanging, Newspaper insertion, Corporate calling. 6. To carry out staff meeting at periodic intervals and ensure motivation of the team. 7. Preparing different kinds of reports on food cost, inventory, wastage, P&L. 8. Candidate will be responsible for handling Day to day operations, shift Management, Inventory, Food Cost etc Regards Shahnawaz - 8287128734 Preeti - 9958488601 Sampanya - 6205319184 Daniyal - 9220923306 Kajal - 6398569340

Interested candidates can send their profiles to: careers@itm.edu Contact: 8879419086 Work Location: D/222, ITM College-IHM, Near Bafna Motors, LP Road, Nerul, Navi Mumbai 400706 Organization: ITM Group of Institutions If you're passionate about teaching and have experience in the hospitality industry, we want to hear from you! Perks & Benefits: 3 Paid Leaves per month Pick-up & Drop Facility (Campus to Nerul Station) Mediclaim Insurance Provident Fund & Gratuity Leave Encashment Eligibility Criteria: Bachelor's Degree / Diploma in Hotel Management (mandatory) Minimum 4 years of industry experience Strong communication skills Key Responsibilities: Teaching theory and conducting practical sessions Student mentoring and counselling Training & placement assistance Teaching interdisciplinary subjects Handling departmental/university promotional activities Exam-related duties (paper setting, evaluation) Administrative responsibilities and staff meetings Research, publications, and proposal writing Conference and seminar participation Preparing funding bids for research Other responsibilities as assigned Join a reputed institute and help shape the future of hospitality professionals! Thanks & Regards, HR Department ITM Group of Institutions

* Running day to day operation of the outlet * Delivering on AOP and profitability of the store * Upholding highest level of brand standards and customer satisfaction * Ensuring safety, security and good audit score on all parameters * Banking Required Candidate profile You should be somebody with minimum 7+ years of experience in customer facing roles. Entrepreneurial mindset and agility apart from good Customer Service and People Management skills.