JLL empowers you to shape a brighter way.
Our people at JLL are shaping the future of real estate for a better world by combining world class services, advisory and technology for our clients. We are committed to hiring the best, most talented people and empowering them to thrive, grow meaningful careers and to find a place where they belong. Whether you’ve got deep experience in commercial real estate, skilled trades or technology, or you’re looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward.
Duties & Responsibilities
What this job involves –
- To ensure food is served as per defined timing.
- To ensure food sampling is carried out before start of service.
- To ensure cleanliness of cafeteria is always maintained.
- To ensure all kitchen and service equipment’s are in working condition before operation hours.
- AMC of kitchen equipment’s to be monitored.
- Daily briefing with catering vendor to be carried out.
- Monthly vendor score card to be maintained.
- Active participation in Food committee meeting. Recurring meeting invite to be sent out and MOM to be tracked.
- Plan food festivals and calendars.
- To ensure vendors maintain dry stock for BCP requirement
- To ensure MSDS approved chemicals are used for cleaning and sanitization.
- Coordinate the Lab test for food samples to be carried out quarterly through allied services.
- Effective handling of generation and disposal of food waste.
- Wherever OWC applicable, Food waste to be segregated (wet food and meat bone to be separated).
- To ensure statutory & regulatory vendor license to operate is available and displayed at the respective vendor kiosk. Tracker to be maintained.
- Create awareness on food and water wastage.
- Food and raw materials to be stored as per industry standard – Monthly Audits & random Inspections to be undertaken.
- Change in menu to be suggested on quarterly basis.
- To ensure grooming is in place and PPE’s are used by vendors during cooking and service of food or beverage.
- To ensure food safety standards are adhered to.
- Quarterly Base kitchen audit of caterers.
- Onsite kitchens to be audited monthly.
- Food inspection at the time of receiving from base kitchen to be carried out and recorded.
- Food temperatures to be maintained.
- Manage Dish washing equipment, area and cleaning.
- Manage the Catering staff on boarding as per the Client policies.
- Scheduling a training program for all the staff of the food and beverage to sub vendors
- Ensuring the predetermined quality of dishes and services offered to clients is maintained.
- Maintaining a very good rapport with Sr leadership
- Attending meetings called for by the virtusa leadership
- Implementing hygiene and safety standards.
- Monitoring performance of the food services vendors
Performance objectives
- Meet or exceed best practice in provision of services through contracts
- Establishment and adherence to policies & procedures, compliance deadlines for each of the tasks as advised by the Operation Manager.
- Effective management of the team
Key skills
- Executives F & B will have responsibility for the management of a wide range of issues, from strategic Contracts management to input on day-to-day operations.
- Executives F & B will be highly familiar with the service structure, including responses to requests for assistance on Facilities Management issues from Client staff and arrangements pertaining to all operating expenditures.
- Well-groomed and presentable all the time.
- Good communication Skills.
Events & Experience Manager
Role Objective: To serve as the primary owner for end-to-end event planning, client experience, and engagement initiatives. This role bridges the gap between facility operations and employee satisfaction, ensuring that all onsite events, client visits, and community engagements are executed to the highest standards of service excellence.
Key Responsibilities:
1. Event Planning & Execution
- End-to-End Coordination: Take full ownership of event logistics, including client event itinerary coordination, resource allocation, and onsite execution.
- Operational Planning: Develop and maintain an annual event calendar, ensuring alignment with organizational goals and thematic requirements (e.g., food festivals, special days).
- Client & Stakeholder Interface: Serve as the "face" of the site for high-profile client visits, industry forums, and site tours, ensuring a professional and hospitable environment.
2. Food & Beverage (F&B) & Service Integration
- Menu & Experience Management: Collaborate with F&B partners to plan menus for special days and festivals; ensure all F&B arrangements align with the event theme to improve employee satisfaction.
- Operational Oversight: Oversee cafeteria flow, baristas, social corners, and kitchen operations during high-traffic events to maintain service quality and efficiency.1
- Vendor Management: Monitor vendor performance against Service Level Agreements (SLAs), ensuring quality, quantity, and timely delivery for all event-related catering.
3. Operational Support & Compliance
- Budgeting & Invoicing: Manage event-specific budgets, process vendor invoices, and maintain records of expenses, ensuring full adherence to financial governance.
- Compliance & Safety: Ensure all event-related operations comply with safety standards (e.g., FSSAI guidelines), risk management protocols, and organizational policies.
- Reporting: Generate and share regular reports on event outcomes, employee feedback, and operational challenges to identify process improvements.