Job Title: F&B Manager (Food & Beverage Manager)

Location: Delhi NCR

Department: Operations – Food & Beverage

Reporting To: Business Head / SVP Operations

Role Overview

We are looking for a high-caliber Food & Beverage Manager with a strong culinary foundation (Chef) who has evolved into leading multi-unit kitchen operations at scale.

This role is not for a traditional manager. This is for someone who understands food like an artist and runs kitchens like a business.

You will be responsible for driving end-to-end F&B excellence—from menu innovation and culinary quality to cost optimization and scalable operations, ensuring every plate reflects consistency, creativity, and control.

Key Responsibilities

Multi-Unit Kitchen Leadership

Oversee end-to-end operations across multiple kitchens / outlets / cloud kitchens
Drive standardization of processes, recipes, and kitchen workflows across all units
Ensure seamless coordination between production, service, and supply chain

Culinary Excellence & Innovation

Lead menu planning, recipe engineering, and product development
Introduce seasonal menus, new cuisines, and innovative food concepts
Ensure exceptional taste, presentation, and consistency across all locations

Quality, Hygiene & Compliance

Ensure adherence to food safety, hygiene, and compliance standards (FSSAI)
Conduct regular audits to maintain quality benchmarks
Establish SOPs for consistent food quality at scale

Cost & Operational Efficiency

Control food cost, reduce wastage, and optimize kitchen productivity
Manage inventory, forecasting, and procurement alignment
Work closely with vendors for cost-effective sourcing

Team Leadership & Capability Building

Lead, train, and mentor kitchen teams and unit heads
Build a high-performance, disciplined work culture
Identify and develop future leaders

Strategic Growth & Expansion

Support new kitchen launches and expansion plans
Build scalable kitchen models and operational frameworks
Align F&B operations with business growth strategy

Key Skills & Requirements

Strong background as a Chef with progression into managerial roles
Experience managing multiple kitchens, cloud kitchens, or F&B outlets
Deep understanding of flavors, cuisines, and food trends
Proven experience in menu development and product innovation
Strong cost control, inventory, and budgeting skills
Leadership ability to manage large teams
Knowledge of food safety standards (FSSAI preferred)

Preferred Qualifications

Degree/Diploma in Hotel Management, Culinary Arts, or related field
Experience in multi-unit operations or scalable food businesses

Compensation

Salary: Negotiable, based on experience and expertise
Performance incentives linked to business outcomes

Core Competencies

Culinary Creativity & Innovation
Cost & Operational Efficiency
Leadership & Team Management
Quality & Consistency Focus

What Defines Success in This Role

Consistent high-quality food across all units
Reduced costs without compromising standards
Scalable systems that support rapid expansion
A high-performing team that operates with precision and ownership