Director Food And Beverage - Corporate Role

Key Responsibilities

Strategic Leadership

• Develop and execute the overall F&B strategy aligned with the companys vision, brand positioning, and growth plans.
• Define and implement standard operating procedures (SOPs), service standards, and quality benchmarks across all resorts.
• Lead new F&B concepts, openings, renovations, and brand rollouts across locations.

Operational Oversight

• Provide corporate-level supervision of all F&B outlets including restaurants, bars, banquets, events, in-room dining, and specialty dining.
• Ensure operational consistency while allowing flexibility for local market customization.
• Conduct regular property audits, reviews, and performance assessments.
• Support General Managers and Resort F&B Heads in resolving operational challenges.

Financial Management

• Own and manage F&B P&L at a consolidated and property level.
• Drive cost control, food cost optimization, labor productivity, and waste reduction.
• Approve budgets, forecasts, capex plans, and vendor contracts.
• Monitor KPIs such as revenue per cover, average check, contribution margins, and inventory turns.

People & Talent Development

• Build, mentor, and lead high-performing F&B leadership teams across locations.
• Design succession planning, training frameworks, and leadership development programs.
• Ensure compliance with labor laws, hygiene standards, and company HR policies.

Quality, Guest Experience & Brand Standards

• Ensure exceptional guest satisfaction through consistent service delivery and product quality.
• Drive innovation in menus, beverage programs, wellness dining, and experiential offerings.
• Monitor guest feedback, online reviews, and mystery audits to continuously improve standards.

Procurement & Vendor Management

• Lead centralized procurement strategies, supplier negotiations, and contract management.
• Ensure compliance with food safety, hygiene, licensing, and regulatory requirements across states.
• Standardize approved suppliers while ensuring quality and cost efficiency.

Compliance & Risk Management

• Ensure adherence to FSSAI, excise, fire, health, and safety regulations across all locations.
• Implement food safety audits, hygiene protocols, and crisis management plans.