Job Title: Corporate F&B Manager

Location: Jaipur – Corporate Office (Moustache Headquarters)

Reporting To: Director

Travel Requirement: Extensive travel across India

About Moustache

Moustache is a fast-growing hospitality brand operating Hotels and Experiential Accommodations across India. With a strong focus on experience-led stays, we are building high-performing F&B outlets that enhance guest engagement and drive incremental revenue across our properties.

We are looking for a dynamic and result-oriented Corporate F&B Manager to lead and scale our restaurant operations across multiple cities and segments.

Role Overview

The Corporate F&B Manager will be responsible for overseeing and optimizing all F&B operations across Moustache properties in India. The role demands strong commercial acumen, operational expertise, and leadership capability to drive revenue, standardization, training, and profitability.

This is a strategic + execution-heavy role that requires extensive travel, deep on-ground involvement, and ownership of F&B P&L performance.

Key Responsibilities

1. Multi-Location F&B Operations Management

Oversee restaurant operations across all Moustache properties.
Ensure standardization of service norms, SOPs, recipes, presentation, and guest experience.
Conduct regular property audits to maintain quality and brand consistency.
Implement best-in-class service protocols across segments – Bayleaf (in-house restaurant), Verandah (Speciality Retaurant) and The 7 (Resto Bar).
Ensure hygiene, compliance, and FSSAI standards are strictly maintained.

2. Revenue Strategy & Profitability Maximization

Design and implement F&B revenue growth strategies across properties.
Maximize:
Revenue per cover
Revenue per employee
Revenue per bill
Table turnover ratio
Identify and activate new revenue streams:
NR walk-ins
Events & live music
Corporate tie-ups
Destination dining experiences
Bar revenue enhancement
Upselling & cross-selling strategies
Delivery partnerships (Zomato/Swiggy etc., where relevant)
Drive menu engineering based on contribution margins.
Reduce food cost %, wastage, and pilferage.
Optimize pricing strategy based on city, segment, and target audience.
Analyze MIS reports and implement corrective action plans.

3. Team Structuring & Workforce Optimization

Strategize and implement the right staffing model for each restaurant.
Ensure optimal staff-to-cover ratio.
Improve revenue per employee through productivity benchmarks.
Create role clarity and performance metrics for restaurant teams.
Lead recruitment planning for new restaurant openings.

4. Training & Development (Training Center – Udaipur)

Set up and operationalize a centralized F&B Training Center in Udaipur.
Develop structured training modules for:
Service standards
Upselling techniques
Bar training
Cost control
Guest engagement
Create SOP manuals and operational handbooks.
Conduct Train-the-Trainer programs.
Develop leadership pipeline for Restaurant Managers & Captains.
Implement certification-based internal training programs.

5. Pre-Opening & Expansion Support

Support F&B setup for new properties.
Assist in concept design, kitchen planning and equipment selection.
Develop menu concepts tailored to location and guest profile.
Conduct pre-opening training and mock runs.
Ensure smooth launch and stabilization within 60–90 days.

6. Performance Monitoring & Reporting

Track and report key KPIs:
Monthly F&B revenue growth
Food cost %
Beverage cost %
EBITDA contribution
Guest satisfaction scores
Online restaurant ratings
Conduct quarterly business reviews with property teams.
Develop benchmarking standards across cities.

7. Brand Building & Experience Innovation

Create unique dining experiences aligned with Moustache's experiential positioning.
Standardize signature offerings across properties.
Drive themed nights, curated experiences, and destination F&B concepts.
Strengthen brand recall through distinctive F&B identity.

Key Performance Indicators (KPIs)

Revenue - Increase in F&B revenue YoY
Revenue - Improved revenue per cover
Revenue - Improved revenue per employee
SOP - Standardization score across properties
Training - Successful run of Udaipur Training Center
Review - Improvement in guest satisfaction scores
Profit - Profitability of F&B vertical across all properties

Candidate Profile

Experience

10–12+ years of experience in hospitality F&B operations.
Experience in multi-unit or corporate F&B management preferred.
Background in hotel chains or Speciality Restaurant chains is a plus.
Experience in new restaurants opening or training academies is highly desirable.

Skills & Competencies

Strong P&L understanding.
Deep knowledge of restaurant economics.
Team leadership and mentoring skills.
Analytical and data-driven decision-making.
Strong vendor negotiation skills.
Menu engineering and pricing strategy expertise.
Ability to work in a fast-paced, growth-driven environment.
Willingness to travel extensively across India.

Educational Qualification

Bachelor's degree in Hotel Management / Hospitality Management.