Position Summary

The Food & Beverage Manager will lead the end-to-end food and beverage operations across Amgen India's workplace portfolio, including the state-of-the-art employee kitchen, cafés, pantry services, hospitality operations at the Hyderabad campus, and the upcoming cafeteria at the Genome Valley R&D Facility. This role will be responsible for establishing and scaling food service operations that support a growing workforce while delivering an exceptional employee dining experience.

The incumbent will provide strategic leadership across commercial kitchen operations, café management, hospitality services, catering, vendor governance, menu engineering, financial planning, and operational analytics. Working closely with Integrated Service Partners (ISP), Workplace Experience, Engineering, EH&S, Procurement, Finance, and business leaders, the role will ensure world-class service delivery, operational excellence, regulatory compliance, and continuous innovation across multiple locations.

Multi-Site Food Service Operations

• Provide operational leadership for all Amgen India food service facilities, including the Hyderabad Campus and the upcoming Genome Valley R&D cafeteria.
• Lead the commissioning, operational readiness, and stabilization of the Genome Valley cafeteria, ensuring seamless transition from project delivery to business-as-usual operations.
• Develop scalable operating models, staffing strategies, service standards, and governance frameworks to support future campus expansion.
• Standardize food quality, hospitality experience, operational procedures, and service excellence across all Amgen India locations.
• Partner with Workplace, Engineering, Projects, and Food Service Providers during design reviews, equipment commissioning, operational planning, and future capacity expansion.

The successful candidate will be evaluated on:

• Employee Dining Satisfaction
• Vendor Performance
• Food Safety Compliance
• EH&S Performance
• Budget Adherence
• Food Cost Optimization
• Event Delivery Excellence
• Operational Efficiency
• Sustainability Metrics
• Data-Driven Decision Making
• Continuous Improvement Initiatives
• Stakeholder Satisfaction

Experience

• 8 to 13 years of progressive experience managing large-scale corporate food service operations, commercial kitchens, or hospitality environments.
• Experience overseeing multi-site operations is preferred.
• Proven experience managing Integrated Service Providers and outsourced service partners.
• Strong experience in corporate workplace hospitality and employee dining environments.
• Experience managing large-scale corporate events and executive hospitality.
• Demonstrated experience in budgeting, financial planning, and cost optimization.
• Strong knowledge of commercial kitchen operations, food production systems, café management, and catering logistics.

Qualifications

• Bachelor's Degree in Hotel Management, Hospitality Management, Food Service Management, Business Administration, or related discipline.
• Master's Degree or MBA preferred.
• HACCP/Food Safety certifications preferred.
• Project Management certification is advantageous.