Job Description

Job Summary

The Director of Food & Beverage is responsible for leading, strategizing, and optimizing all F&B operations for the catering sales business. This role ensures high-quality food production, profitable menu engineering, seamless event execution, and alignment between sales, kitchen, procurement, and service teams to deliver exceptional client experiences while achieving revenue and margin targets.

Key ResponsibilitiesStrategic & Leadership

Develop and implement F&B strategies aligned with business growth and catering sales objectives. Lead and mentor kitchen, service, and operations teams to maintain high performance standards. Collaborate closely with Sales & Business Development teams to support client acquisition and retention. Drive innovation in menus, presentation, and service styles based on market trends and client demand.

Catering Operations & Execution

Oversee planning and execution of all catering events (corporate, social, weddings, exhibitions, large-scale events). Ensure timely delivery, food quality, hygiene, and service excellence at all events. Coordinate with production kitchens, logistics, and event operations teams for smooth execution. Establish SOPs for food preparation, storage, transportation, and on-site service.

Menu Development & Cost Control

Design and approve menus tailored to diverse client requirements and budgets. Ensure standardization of recipes and portion control. Monitor food cost, wastage, and yield management to maintain target margins. Work closely with procurement to negotiate vendor contracts and ensure quality sourcing.

Financial & Commercial Management

Prepare and manage F&B budgets, forecasts, and cost reports. Analyze event profitability and take corrective actions where required. Support pricing strategies and costing models for catering proposals and tenders. Ensure compliance with financial controls and internal audit requirements.

Quality, Safety & Compliance

Ensure strict adherence to food safety, hygiene, and statutory compliance (FSSAI, local regulations). Conduct regular quality audits and staff training on safety standards. Handle client feedback and resolve escalations related to food and service quality.

Client & Stakeholder Management

Act as a senior point of contact for key clients during high-value or VIP events. Support sales presentations, tastings, and client meetings when required. Build strong relationships with venues, vendors, and partners.

Key Performance Indicators (KPIs)

Catering revenue growth and contribution margins Food cost percentage and wastage control Client satisfaction scores and repeat business Event execution quality and operational efficiency Compliance and audit scores

Qualifications & Experience

Bachelor's degree in Hotel Management, Culinary Arts, Hospitality Management, or related field MBA or equivalent management qualification preferred 12-18+ years of experience in catering, hospitality, or large-scale F&B operations Minimum 5-7 years in a senior leadership role managing catering or multi-unit F&B operations

Skills & Competencies

Strong leadership and people management skills Deep understanding of catering sales and event-based operations Excellent financial acumen and cost control expertise Client-focused mindset with strong communication skills Ability to manage high-pressure, time-sensitive environments Knowledge of local and international cuisine trends

Preferred Background

Experience in premium catering companies, five-star hotels, banquet operations, or large event management firms Exposure to high-volume events (500-10,000+ covers)
Job Type: Full-time

Pay: ₹90,000.00 - ₹110,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person