Manager, Food and Beverage

About the Role

• Plan, prepare, and oversee daily meal operations for employee food including Tuck Shop & Coffee Counter • Develop seasonal menus balancing nutrition, cost, and employee preferences • Ensure consistent food quality, presentation, and portion control across all meals • Maintain expertise in diverse cuisines and dietary requirements (vegetarian, vegan, allergen‑free) • Execute special event catering and executive dining • Supervise kitchen staff such as sous chefs, line cooks, and food preparation assistants • Create staff schedules to ensure adequate coverage during peak periods • Train team members on food safety, cooking techniques, and equipment operation • Conduct performance evaluations and provide coaching and development • Manage inventory, procurement, and vendor relationships for food and supplies • Maintain compliance with all food safety regulations • Implement and monitor kitchen sanitation procedures and equipment maintenance • Control food costs while maintaining quality and minimizing waste • Coordinate with vendors for equipment repairs, deep cleaning, and space modifications • Prepare operational reports including cost analysis, service metrics, and staff productivity • Oversee meal service timing to meet employee dining schedules • Address customer feedback and continuously improve service quality • Coordinate catering for meetings, events, and special occasions • Accommodate dietary restrictions and special requests appropriately

Key Responsibilities

• ▸menu planning
• ▸inventory management
• ▸cost control
• ▸sanitation procedures
• ▸staff scheduling
• ▸operational reporting

What You Bring

We are seeking an experienced culinary professional to lead our kitchen operations, blending hands‑on cooking expertise with operational management. This dual role involves managing kitchen staff, ensuring food quality and safety, and delivering service to employees. JLL uses artificial intelligence to efficiently match candidate profiles with role requirements, analyzing skills, experiences and qualifications to generate insights. All personal information collected is handled securely in accordance with our Candidate Privacy Statement and applicable data‑protection laws. • Culinary degree or equivalent professional cooking certification • Minimum 5 years progressive kitchen management experience in commercial food service • Strong knowledge of food safety regulations, HACCP principles, and health‑department requirements • Proven ability to manage kitchen operations, staff, inventory, and cost control • Experience with high‑volume meal preparation and service • Excellent leadership and team‑management capabilities • Strong organizational skills and ability to multitask in fast‑paced environments • Experience in corporate dining or institutional food service • Knowledge of nutrition principles and dietary accommodation requirements • Familiarity with food‑service technology and point‑of‑sale systems • Bachelor’s degree in culinary arts, hospitality management, or related field • Experience managing budgets and vendor relationships • Manual dexterity for food preparation and equipment operation • Flexibility to work varied schedules, including early mornings and occasional evenings for special events

Requirements

• ▸culinary degree
• ▸5+ years
• ▸haccp
• ▸pos systems
• ▸leadership
• ▸high volume

Benefits

The role is based on‑site in Gurugram, HR, with flexible scheduling that may include early mornings and occasional evenings for special events. We encourage candidates to apply even if they do not meet every requirement, as we value diverse experiences.

Work Environment

Onsite