4 F&B Services Jobs

1. Client Visit & External Event Management Respond promptly to all client visit and event requests, ensuring clarity in requirements. Coordinate with relevant operations teams and vendors to execute event deliverables. Oversee room preparation, including cleaning, standard boardroom setup, and floral arrangements. Manage client logistics, such as ground transportation and visitor passes. Coordinate F&B services, including food ordering based on client preferences, menu and name tents. Gather post-event feedback and initiate improvements as needed. Collate event-related costings based on actual consumption and seek necessary expense approvals. Process vendor invoices and ensure timely payments. Take proactive actions to address and rectify any shortfalls during or post-event execution. 2. Internal Event Coordination Liaise with internal stakeholders to gather requirements and coordinate internal meetings and events. Ensure the venue is cleaned, set up, and arranged according to event specifications. Coordinate A/V support and entertainment requirements via vendors, ensuring timely delivery. Manage and track vendor passes, pre-approvals, and purchase orders before confirming arrangements. Collect internal client feedback post-event to support continuous service improvement. Consolidate event costings and obtain approval for all expenses incurred. Oversee invoice processing and resolve any billing discrepancies or delivery shortfalls. Vendor & Soft Services Coordination Work closely with facilities and soft services teams to ensure venue readiness, cleanliness, and guest comfort. Maintain strong coordination with catering, security, and AV partners to ensure smooth event operations. Monitor vendor performance and adherence to timelines, SLAs, and quality expectations. Qualifications & Experience: Graduate in Hospitality Management, Event Planning, or Business Administration (preferred). Minimum 24 years of experience in corporate event management or workplace experience roles. Familiarity with vendor coordination, F&B services, and basic facilities management. Key Skills & Competencies: Excellent organizational and multi-tasking skills with high attention to detail. Strong communication and interpersonal abilities; capable of interacting with clients and leadership. Ability to work under pressure and manage time-sensitive event requirements. Proficient in Microsoft Office tools; experience with event planning software is a plus. Proactive problem-solver with a focus on client satisfaction and service excellence.

Senior Facility Executive Jones Lang LaSalle Property Consultants (India) Pvt. Ltd. is seeking a Senior Facility Executive to oversee comprehensive facility operations, ensuring seamless technical, soft, and F&B services. This role is pivotal in maintaining high standards of hygiene, safety, and operational efficiency, while fostering strong client and vendor relationships. Key Responsibilities: Technical Services Management: Oversee operations and maintenance of critical systems including electrical, HVAC, UPS, and fire safety systems. Ensure timely preventive and breakdown maintenance in accordance with OEM/AMC schedules. Coordinate effectively with internal engineers and external vendors to ensure seamless technical operations. Ensure all statutory compliance, such as energy audits and safety certificates, is meticulously met. Review daily reports/logs and implement corrective actions for identified faults or system inefficiencies. Soft Services Management: Supervise housekeeping, pest control, indoor plants, and other allied services. Ensure the highest standards of upkeep, hygiene, and cleanliness across all office premises. Coordinate with vendors for timely replenishment of consumables, uniforms, and periodic deep cleaning services. Manage pantry services and ensure overall service quality delivery. F&B Services Management: Oversee the daily operations of all food and beverage services at the site. Ensure strict adherence to hygiene, food quality, and service standards in cafeteria/pantry areas. Coordinate with F&B vendors for timely replenishment, menu planning, and optimal staff deployment. Monitor consumption trends and proactively gather employee feedback to continuously improve F&B services. Ensure full compliance with food safety and hygiene regulations (e.g., FSSAI). Vendor & Staff Management: Effectively manage third-party service providers for both technical and soft services. Conduct regular vendor performance reviews and rigorously enforce Service Level Agreements (SLAs). Lead, motivate, and train on-site housekeeping and technical staff to achieve high performance standards. Client Interaction & Reporting: Act as the primary point of contact for the client regarding all facility-related matters. Conduct daily and weekly reviews with both client and internal teams. Prepare and share comprehensive reports, including daily operations reports, Monthly Management Reports (MMR), incident reports, and audit compliance reports. Budgeting & Cost Control: Assist in the accurate budgeting and forecasting of facility operating expenses. Track consumption, identify significant cost-saving opportunities, and ensure optimum resource utilization. Health, Safety & Compliance: Strictly enforce safety procedures and maintain robust emergency response plans. Ensure full compliance with internal EHS standards and all local statutory regulations. Conduct periodic safety drills, toolbox talks, and comprehensive risk assessments. What we are looking for: Bachelor's degree or a Hospitality Diploma with excellent communication skills. Strong team management skills. Sound knowledge of overall facility operations. Excellent communication, vendor coordination, and problem-solving skills. Ability to multitask effectively and handle pressure situations calmly.

Role & responsibilities :- In a restaurant, a steward is responsible for maintaining cleanliness and order, both in the dining and kitchen areas, while also assisting with service . They manage table settings, handle dishwashing, and ensure the restaurant meets hygiene and service standards. Stewards also assist servers and kitchen staff, and may answer phones, take reservations, and provide basic information. Key Responsibilities of a Restaurant Steward: Maintaining Cleanliness: Stewards clean and sanitize dining and kitchen areas, ensuring hygiene standards are met. Table Management: They set and clear tables, ensuring they are properly prepared for service. Dishwashing: Stewards handle dishwashing and ensure proper storage of dishes and utensils. Assisting Service: They help servers with various tasks, such as collecting orders, setting up stations, and assisting guests. Inventory Management: They may be responsible for stocking supplies and maintaining inventory levels in the bar and restaurant. Customer Service: Stewards greet and assist customers, answering inquiries and addressing their needs. Administrative Tasks: They may handle basic administrative tasks like answering phones and taking reservations. Coordinating with Staff: Stewards work closely with servers, kitchen staff, and the restaurant manager. In essence, the steward plays a vital role in ensuring a smooth and enjoyable dining experience for customers while maintaining a clean and organized environment for restaurant staff.. Urgent opening for Premium Restaurant in Bangalore Designation - F&B Steward / Sr Steward Location - Bangalore Salary:20 K CTC + Service Charges Interested Candidates kindly share their C.V on this mail id :-djchrd8@gmail.com OR WhatsApp:-7303646404 For more details, Call/WhatsApp: 9810287404 /7303646404 Email: djchrd8@gmail.com Note :- It's a Direct Hiring No Charges will be Taken, Selection is done based on your Interview. Regards HR Aachika Contact - 9810287404

What this job involves: Navigating through the gruelling demands of dining operations For many people in the food industry, a busy kitchen and a military unit operate similarly both require rigour, discipline and precision for success. So if you re looking to grow your strength in the F&B area, this role may be perfect for you! Adopting intelligence officer-like vetting skills will help you go a long way, as you can use these in reviewing and developing menus based on factors such as nutritional value, popularity and cost. Keeping an eye on feedback, records and supplies Before the start of food service, you ll need to sample the prepared food it s the best way to guarantee palatability and flavour conformity. you must go above and beyond in monitoring food preparation methods, portion sizes and presentation to ensure that a dish is as it should be, or even better! You ll develop ways to gauge customer satisfaction. You ll also look into complaints about food quality and service and see to it that such issues are resolved accordingly. Taking a proactive stance, you ll review our operations regularly to identify opportunities for improving service, safety and overall performance. Likewise, you ll determine which food offerings are popular among consumers. Keeping tab of supply and equipment inventories and maintaining records on cafeteria operations also come with the role. Managing Tuck Shops end to end from inspection of varieties, expiry dates, appropriate quantity stacking, regular intervals replacement of items as per the market trends Management of events is the key element of F & B. Managing indoor & outdoor events time to time. work closely with a catering vendor to identify how much and what type of food to serve. Planning on Food festival with special lunches, coordinating with hotels for booking for any special Lunch/Dinner/Hi Tea /Breakfast Preparation of different Menu s as per the pulse of the employee & managing the employee feedback You ll coordinate, as well, all equipment maintenance and repairs, waste removal and pest control activities. Carrying out hygiene audits both internally and through a third-party agency. Ensuring proper documentation and keeping records (sanitation, food subsidy records, food wastage etc.) up to date and consistent with government standards are a must do. Kitchen Audits to be conducted as agreed with food service partner through a contract. Evaluation of vendor performance through score card mapping & tracking. MOM to be shared & tracking for their closure. Working on innovations, technology introduction& understanding of new products introduced in caf kitchen Imparting trainings to the Kitchen Staff on cleaning, etiquette, equipment management , Food layout etc. Sound like you To apply you need to have: In-depth understanding of the role s ins and outs You ll need significant and relevant experience in handling base kitchens. Your impeccable skills in evaluating existing processes and tweaking them when necessary will prove useful. You ll also have solid background in formulating policies and developing new strategies and procedures. Excellent vendor management skills and good working knowledge of important catering elements including supplies, equipment, services ordering and inventory control are also helpful. Strong leadership and organizational skills Are you a dependable leader who can effectively supervise and train employees Do you have technical aptitude and report generation skills If you said yes to all these, we are more than happy to discuss this opportunity with you. Mastery in the field You should have earned an experience of more than 5 to 7 years in Facility Management - F & B Services . Working on floor/corporate culture will be an added advantage. We ll also expect you to work as a part of a diverse team in both leadership and individual contributor expertise.