Food and Beverage Manager

Role & Responsibilities: Responsible for comprehensive management of campus Food Safety and Institutional Catering operations, ensuring strict adherence to FSSAI guidelines, hygiene standards, HACCP protocols, and statutory compliance; overseeing daily kitchen and cafeteria operations including menu planning, nutrition standards, food quality checks, vendor coordination, procurement, inventory control, and cost optimization; leading Soft Services and Housekeeping functions covering cleaning, sanitation, deep cleaning schedules, waste management, pest control, and hygiene audits; supervising Horticulture and landscaping activities including garden maintenance, irrigation systems, seasonal plantation, and overall campus beautification; managing Infirmary operations by ensuring proper upkeep of medical facilities, availability of first-aid supplies, medicine stock monitoring, and coordination with medical personnel; handling manpower planning, recruitment support, attendance monitoring, roster scheduling, training, and performance supervision of support staff; coordinating facility maintenance, AMCs, and contractor services; ensuring fire, health, and safety compliance across the campus; preparing budgets, monitoring expenses, maintaining MIS reports, conducting regular inspections and audits, implementing SOPs, and ensuring seamless day-to-day operations to maintain a safe, hygienic, and well-maintained educational environment.