General Manager - F & B

General Manager - F & B Food and Beverage

Bengaluru, Full Time

Roles and Responsibilities

A food service professional with strong experience in developing and executing food and beverage strategy of large volume-based operations. The desired candidate is expected to have at least 15 years of experience of working with food service companies overlooking projects, facility planning and operations of large commercial kitchens, restaurants, food courts, airline catering etc. This role involves developing and implementing comprehensive strategic plans aligned with organizational goals. The ideal candidate should have cross functional expertise and should liaise with the marketing and transformation teams to develop and execute online and offline strategies to drive F&B. This role would require the person to work closely with corporate and city resources to develop, lead and execute India level Food and Beverage strategy. This role will play a pivotal role in driving growth, improving profitability, and ensuring exceptional customer satisfaction through effective strategic planning and financial management. Key Responsibilities Strategic Management

• Development of Strategic Plans

Formulate comprehensive strategic plans that align with the organizations vision and mission. This includes setting long-term goals, identifying key performance indicators (KPIs), and establishing actionable steps to achieve these objectives.

• Market Analysis

Conduct thorough market research to understand consumer trends, competitive landscape, and emerging opportunities. Utilize SWOT analysis to identify strengths, weaknesses, opportunities, and threats that could impact the business.

• Goal Setting and Action Plans

Establish clear, measurable goals (SMART criteria) for food and beverage operations. Develop action plans that outline specific strategies, timelines, and responsible parties for achieving these goals.

• Resource Allocation

Strategically allocate resources both human and financial to maximize efficiency and support growth initiatives. Ensure that all stakeholders are aligned with the overall strategic objectives of the organization.

• Monitoring and Evaluation

Implement systems for tracking progress against strategic goals, using performance metrics to evaluate success and make necessary adjustments. Regularly review strategies to ensure they remain relevant in a changing market environment. Financial Planning

• Budget Development

Create and manage annual budgets for food and beverage operations, ensuring alignment with strategic objectives. This includes forecasting revenues, estimating costs, and identifying potential financial risks.

• Cost Control Measures

Develop and enforce cost control policies to monitor expenses related to food procurement, labour, and operational overheads. Analyze cost structures to identify areas for improvement without compromising quality or service standards.

• Profitability Analysis

Conduct regular profitability analyses of menu items and services offered. Use this data to inform pricing strategies, promotional activities, and menu adjustments aimed at enhancing profitability.

• Financial Reporting

Prepare detailed financial reports for stakeholders that summarize operational performance against budgetary expectations. These reports should include insights into revenue trends, cost management, and overall financial health.

• Investment Strategies

Identify opportunities for investment in technology or infrastructure that can enhance operational efficiency or improve customer experience. Evaluate the potential return on investment (ROI) for proposed initiatives before implementation. Kitchen Planning

• Layout and Workflow Optimization

Liaise with the projects team and kitchen designers to formalize the kitchen layout based on menu requirements to ensure efficient workflow and minimize movement.

• Equipment and Space Planning

Specify necessary cooking and storage equipment while calculating total space needed for various kitchen functions.

• Compliance and Safety

Ensure all premises are adhere to health codes and safety regulations, including proper ventilation, traffic patterns, and ergonomic considerations.

• Storage Solutions

Collaborate with the projects team and the built agency to plan and design adequate storage for material and ingredients to facilitate easy access

• Regular Review

Continuously assess and adapt the kitchen layout and operations to meet changing demands and improve efficiency. Leadership and Team Management

• Work closely with corporate, city resources, and internal stakeholders to develop and execute India wide F&B strategy.
• Leads the F&B Team to develop strong training and operational processes.
• Create a culture of continuous learning that brings operational efficiencies.
• Develop F&B KPIs and Metrics to drive revenue, productivity, process improvement, and service levels.
• Driving F&B brand partnerships and alliances for the enhanced client experience.
• Leading the F&B team resources to train new and existing staff of various departments as per the company SOP and vendor SLA.

Client Experience

• Develop and run periodic surveys related to F&B offerings to gain feedback from clients. Prepare strategies based on the feedback to create F&B product offerings.
• Utilize this data to develop trends and insights that will drive continuous improvement in the site performance.
• Motivate employees to play a central role in customer care by bringing superior organizational skills, attention to detail, and passion to delight.