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Tier-1 employer and Bangalore metro increase competition, though senior hospitality specialization narrows applicant pool.
F&B operations skills transfer within hospitality and corporate dining but are less transferable to unrelated industries.
Explicit 10–12 years, Food Safety certification requirement, and P&L/vendor management increase strictness.
Manage end-to-end food and beverage operations across corporate workplace environments including cafeterias, coffee bars, grab-and-go markets, executive dining rooms, and catering services.
Oversee vendor relationships, budget management, food safety compliance, and implementation of sustainable practices while leveraging technology platforms and data insights.
Serve as primary F&B liaison to client leadership, regularly reviewing performance metrics, customer feedback, and aligning dining strategy with organizational culture and employee wellbeing.
Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or related field required.
Food Safety Manager Certification with strong knowledge of HACCP and health code compliance mandatory.
10-12 years progressive F&B operations experience with 3-5 years in management overseeing large-scale or multi-outlet F&B operations, preferably high-volume (500+ daily covers).
On-site work location: Bengaluru, Karnataka, India; Scheduled weekly hours: 48.
Experienced in corporate dining, contract food services, or hospitality with expertise in managing complex F&B operations and diverse culinary programs.
Strong financial acumen exemplified by P&L ownership, budgeting, forecasting, contract negotiations, and cost controls.
Skilled in vendor management, client engagement, sustainability initiatives, and integration of F&B technology platforms in workplace dining environments.