Executive / Sr. Executive – Food & Beverage

Job Title: Executive / Sr. Executive – Food & BeverageCompany: Ramaiah Institute of Science & ManagementExperience: 3–8 years of relevant experienceQualification: Bachelor’s Degree / Diploma in Hotel Management, Hospitality Management, Catering Technology, or related field. Certification in Food Safety / FSSAI will be an added advantage.Location: Bangalore, KarnatakaJob Type: Full-time Job Role:The Executive / Sr. Executive – Food & Beverage is responsible for supporting and executing day-to-day institutional catering and food service operations across campus facilities. The role ensures smooth functioning of mess, cafeteria, and event catering services with a focus on food quality, hygiene, customer satisfaction, and vendor coordination in compliance with statutory standards. Key Responsibilities:1. Institutional Catering OperationsSupervise daily operations of hostel mess, cafeterias, food courts, and pantry services. Ensure food quality, taste, portion control, and presentation standards are maintained. Monitor meal service timings and ensure adherence to schedules. Support menu implementation as per approved plans and student preferences. Handle day-to-day operational issues and ensure quick resolution. 2. Customer Service & Feedback ManagementAddress student and staff feedback, complaints, and service concerns promptly. Maintain high levels of customer satisfaction across all food service areas. Conduct regular interaction with students and stakeholders for feedback. 3. Vendor & Manpower CoordinationCoordinate with catering vendors and service providers for smooth operations. Monitor vendor performance against SLAs, hygiene standards, and service quality. Supervise deployed manpower including service staff and housekeeping personnel. Ensure adequate staffing during peak hours and special events. 4. Quality, Hygiene & ComplianceEnsure adherence to food safety standards, hygiene protocols, and FSSAI norms. Conduct routine inspections of kitchen, dining areas, and storage facilities. Ensure proper food handling, storage, and waste disposal practices. Maintain records related to hygiene checks, temperature logs, and audits. 5. Event SupportAssist in planning and execution of campus events, meetings, and functions. Coordinate catering arrangements including food, service, and logistics. Ensure timely setup and smooth service during events. 6. Inventory & Cost ControlMonitor consumption of raw materials and minimize wastage. Track daily consumption and assist in maintaining food cost control. Verify vendor bills and resolve discrepancies if any. 7. Reporting & DocumentationMaintain daily operational reports and checklists. Support preparation of MIS reports related to catering operations. Ensure proper documentation of vendor performance, complaints, and corrective actions. Educational Qualifications:Bachelor’s Degree / Diploma in Hotel Management, Hospitality Management, Catering Technology, or related field. Certification in Food Safety / FSSAI will be an added advantage. Experience Requirements:3–8 years of experience in institutional catering, hospitality, or food service operations. Experience in handling mess, cafeterias, or large-scale food operations preferred. Exposure to vendor coordination and basic event catering support. Key Skills & Competencies:Knowledge of food service operations and hygiene standards. Strong coordination and execution skills. Basic understanding of vendor management. Good communication and interpersonal skills. Ability to handle high-volume service environments. Proficiency in MS Excel and basic reporting tools. Customer-focused approach with attention to detail. Reporting To:Manager / Sr. Manager – Food & Beverage / Facilities How to Apply:Interested candidates can send their updated CV to the email address below with the subject line:“Executive / Sr. Executive – Food & Beverage” to

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