Quality Control cum F&B Trainer

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