Food and Beverages Executive

JLL supports the Whole You, personally and professionally.

Our people at JLL are shaping the future of real estate for a better world by combining world class services, advisory and technology to our clients. We are committed to hiring the best, most talented people in our industry; and we support them through professional growth, flexibility, and personalized benefits to manage life in and outside of work. Whether you’ve got deep experience in commercial real estate, skilled trades, and technology, or you’re looking to apply your relevant experience to a new industry, we empower you to shape a brighter way forward so you can thrive professionally and personally.

The Shift Executive is responsible for the safe, hygienic, compliant, uninterrupted and customer-focused operation of the cafeteria during the assigned shift.

The role requires active floor supervision, team coordination, food safety and hygiene monitoring, service delivery, documentation, issue escalation, employee engagement and effective shift handover.

The Shift Executive is expected to take ownership of the complete shift operation, identify and address deviations proactively, and ensure that all operational and compliance requirements are completed before shift closure.

Key ResponsibilitiesA. Shift & Operational ManagementReport at least 15 minutes before the scheduled shift to prepare for the day's operations.

Review the previous shift handover, pending issues, manpower position, menu, stock and operational requirements.

Conduct a pre-shift briefing with the team and allocate responsibilities.

Ensure the cafeteria is fully prepared before commencement of service.

Personally supervise all critical service periods and remain visible on the cafeteria floor.

Ensure uninterrupted food service and immediately address shortages, delays, equipment failures or manpower gaps.

Monitor service standards, portion control, food availability and counter discipline.

Ensure the cafeteria is properly closed and all pending activities are completed before leaving the shift.

B. Floor Supervision & Customer ExperienceMaintain continuous physical presence on the cafeteria floor during operational hours, particularly during peak meal periods.

Monitor employee movement, queues, service counters, dining areas and overall customer experience.

Personally interact with employees where complaints or service concerns arise.

Ensure employee complaints are acknowledged, addressed and closed wherever possible within the same shift.

Escalate unresolved or critical concerns to the reporting manager within the defined timeline.

Monitor recurring complaints and identify corrective actions to prevent repetition.

C. Hygiene, Food Safety & GHPEnsure cafeteria, kitchen, dishwashing and service areas remain clean and hygienic before, during and after operations.

Conduct hygiene verification before every meal service.

Ensure compliance with Good Hygiene Practices (GHP), food safety procedures and client requirements.

Monitor proper utensil segregation, cleaning and sanitation.

Prevent cross-contamination through proper handling, storage and segregation practices.

Verify food storage conditions, labelling, temperature records and applicable food safety checks.

Ensure waste is segregated and disposed of appropriately.

Complete hourly hygiene inspections and initiate immediate corrective action for deviations.

Maintain hygiene audit performance at 95% or above.

D. Compliance & DocumentationMaintain all mandatory cafeteria registers, checklists and operational records.

Ensure daily café and kitchen checklists are completed and updated.

Maintain production records and applicable food/service validation records.

Ensure coupon/signature registers or applicable access/meal validation systems are properly maintained.

Complete inventory records and physical inventory checks as per the defined schedule.

Maintain updated month-wise vendor compliance records.

Ensure all statutory, client and operational documentation is available and audit-ready.

Identify missing or incomplete records before shift closure and rectify them immediately.

Treat missed mandatory compliance records as a significant operational deviation.

E. Inventory & Material ControlMonitor availability of food, consumables, cleaning materials, packaging and other operational items required for the shift.

Identify potential shortages in advance and escalate procurement/material requirements.

Conduct physical inventory checks on the 2nd and 4th week of every month or as directed.

Maintain accurate inventory records and report discrepancies.

Ensure proper storage, identification and handling of materials.

Prevent avoidable wastage, pilferage and over-issuance through effective monitoring.

F. Team Leadership & Manpower ManagementConduct pre-shift team briefings.

Allocate responsibilities based on operational requirements and manpower availability.

Monitor staff attendance, grooming, hygiene and work allocation.

Ensure staff are positioned appropriately during peak service periods.

Coach team members on operational procedures, hygiene and service standards.

Monitor execution rather than relying solely on supervisors or individual staff members.

Address performance gaps immediately and escalate repeated deviations.

Promote teamwork, discipline and accountability within the shift.

G. Issue Identification & EscalationIdentify operational issues at the earliest possible stage.

Escalate critical issues within 15 minutes of identification.

Immediately report: Food shortages Equipment breakdowns Manpower shortages Food safety concerns Employee complaints Service disruptions Hygiene deviations Compliance gaps Any incident that may affect employee safety or service continuity

Ensure every reported issue has a clear owner and corrective action.

Do not conceal, delay or defer reporting of operational incidents.

Follow up until the issue is resolved or formally handed over.