Food and Beverage Manager

Overview:
We are seeking an experienced and highly organized **Manager - Food & Beverage** to oversee the daily operations of a large-scale vegetarian industrial kitchen, catering to 1,000 workers, including a dedicated gluten-free kitchen for 10 workers. The facility runs in three shifts and includes a restaurant area. The Manager- food & beverage will be responsible for ensuring smooth kitchen operations, compliance with safety and hygiene standards, staff management, and ensuring high-quality food service.
Key Responsibilities:
1. Operational Management:
· Oversee daily operations of the main vegetarian kitchen and gluten-free kitchen.
· Ensure efficient production of meals for 1,000 workers in three shifts, ensuring all dietary needs (including gluten-free) are met.
· Plan, manage, and coordinate food preparation, service schedules, and shift planning.
· Optimize the use of kitchen space, equipment, and resources for maximum efficiency.
· Ensure the restaurant area is well-maintained, clean, and adequately staffed during peak times.
2. Staff Management:
· Recruit, train, and manage kitchen staff, including chefs, assistants, and cleaning personnel.
· Supervise the performance of all team members, ensuring adherence to kitchen protocols and performance standards.
· Foster a positive, productive work environment, encouraging teamwork and communication across shifts.
· Ensure all staff receive ongoing training on food safety, hygiene, and kitchen equipment use.
3. Food Quality & Safety Compliance:
· Ensure food is prepared and served according to the highest standards of hygiene, safety, and quality.
· Maintain strict adherence to food safety regulations (including gluten-free protocols) and relevant Indian health and safety guidelines.
· Develop and enforce policies to avoid cross-contamination in the gluten-free kitchen.
· Conduct regular kitchen inspections and audits to ensure food safety and cleanliness.
4. Inventory and Resource Management:
· Monitor inventory levels of food, ingredients, and kitchen supplies, ensuring timely reordering to prevent shortages.
· Implement cost control measures to manage kitchen budgets and reduce food waste.
· Negotiate with vendors and suppliers to ensure cost-effective procurement of high-quality ingredients and kitchen equipment.
5. Financial Oversight:
· Prepare and manage budgets for kitchen operations, including staffing, supplies, and equipment maintenance.
· Monitor expenses and analyze financial data to ensure cost-efficient operation.
· Report regularly to the management on operational costs, staffing, and kitchen performance.
6. Menu Planning & Collaboration:
· Work closely with head chefs to plan balanced, nutritious, and varied vegetarian meals, ensuring they meet the dietary needs of the workers.
· Supervise menu development for the gluten-free kitchen to ensure a safe and appealing variety of options.
· Regularly update and adapt menus based on seasonal ingredients, worker preferences, and budgetary considerations.
7. Health and Safety Management:
· Ensure that all kitchen staff adhere to health and safety protocols, including the use of protective equipment, fire safety procedures, and proper handling of kitchen appliances.
· Implement emergency response plans in case of accidents, fires, or other safety hazards.
8. Stakeholder Communication:
· Maintain clear and regular communication with upper management regarding kitchen performance, staffing, and operational needs.
· Liaise with staff and workers to gather feedback on meal quality and address any dietary concerns or suggestions.
· Act as the point of contact for external auditors, inspectors, and vendors.
Qualifications and Requirements:
Education:
· Bachelor’s degree in Hotel Management, Culinary Arts, Food & Beverage Management, or a related field.
· Additional certifications in Food Safety, Nutrition, or HACCP (Hazard Analysis and Critical Control Points) will be an advantage.
Experience:
· Minimum 8-10 years of experience managing large-scale kitchen operations, preferably in an industrial or institutional setting.
· Experience in vegetarian meal preparation and knowledge of gluten-free dietary protocols is highly preferred.
· Proven track record in managing kitchen teams, handling inventory, and ensuring food safety compliance.
Skills:
· Strong leadership and team management skills.
· Excellent organizational and multitasking abilities.
· In-depth knowledge of Indian food safety regulations and best practices.
· Financial acumen with experience managing budgets and cost control.
· Effective communication and problem-solving abilities.
· Ability to work under pressure and manage operations in a fast-paced environment.
Key Competencies:
· Leadership: Ability to lead a large team, make quick decisions, and inspire high performance.
· Problem-Solving: Ability to handle unexpected challenges, kitchen crises, or equipment malfunctions effectively.
· Attention to Detail: Ensuring high-quality meals, kitchen cleanliness, and safety compliance at all times.
· Adaptability: Flexibility to adjust to changing demands, whether in terms of staff scheduling, food shortages, or dietary adjustments.
· Cultural Sensitivity: Understanding and respect for diverse dietary preferences and religious dietary restrictions.
Working Conditions:
· The Manager - Food & Beverage will be required to work in a dynamic kitchen environment, including early mornings, evenings, and weekends depending on shifts and operational needs.
· Hands-on involvement in kitchen operations during peak hours may be required.
How to Apply:
· Interested candidates should submit their resume and a cover letter detailing their experience in industrial kitchen management, particularly in a vegetarian or gluten-free environment, to kulvindersarao@panaceabiotec.com.
This job description outlines the essential responsibilities and qualifications for the Manager - Food & Beverage. The role is critical to ensuring the smooth functioning of the industrial kitchen and providing high-quality, nutritious meals in a safe and efficient manner

Work arrangement
No