Quality Control cum F&B Trainer

Job Title: F&B Manager (Food & Beverage Manager)Location: Delhi NCRDepartment: Operations – Food & BeverageReporting To: Business Head / SVP Operations Role OverviewWe 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 ResponsibilitiesMulti-Unit Kitchen LeadershipOversee end-to-end operations across multiple kitchens / outlets / cloud kitchensDrive standardization of processes, recipes, and kitchen workflows across all unitsEnsure seamless coordination between production, service, and supply chainCulinary Excellence & InnovationLead menu planning, recipe engineering, and product developmentIntroduce seasonal menus, new cuisines, and innovative food conceptsEnsure exceptional taste, presentation, and consistency across all locationsQuality, Hygiene & ComplianceEnsure adherence to food safety, hygiene, and compliance standards (FSSAI)Conduct regular audits to maintain quality benchmarksEstablish SOPs for consistent food quality at scaleCost & Operational EfficiencyControl food cost, reduce wastage, and optimize kitchen productivityManage inventory, forecasting, and procurement alignmentWork closely with vendors for cost-effective sourcingTeam Leadership & Capability BuildingLead, train, and mentor kitchen teams and unit headsBuild a high-performance, disciplined work cultureIdentify and develop future leadersStrategic Growth & ExpansionSupport new kitchen launches and expansion plansBuild scalable kitchen models and operational frameworksAlign F&B operations with business growth strategyKey Skills & RequirementsStrong background as a Chef with progression into managerial rolesExperience managing multiple kitchens, cloud kitchens, or F&B outletsDeep understanding of flavors, cuisines, and food trendsProven experience in menu development and product innovationStrong cost control, inventory, and budgeting skillsLeadership ability to manage large teamsKnowledge of food safety standards (FSSAI preferred)Preferred QualificationsDegree/Diploma in Hotel Management, Culinary Arts, or related fieldExperience in multi-unit operations or scalable food businessesCompensationSalary: Negotiable, based on experience and expertisePerformance incentives linked to business outcomesCore CompetenciesCulinary Creativity & InnovationCost & Operational EfficiencyLeadership & Team ManagementQuality & Consistency FocusWhat Defines Success in This RoleConsistent high-quality food across all unitsReduced costs without compromising standardsScalable systems that support rapid expansionA high-performing team that operates with precision and ownership

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