Food & Beverage Executive

• Develop and implement strategic plans, marketing initiatives, and training programs
• Monitor industry developments, market dynamics, and competitive landscapes
• Design and execute business expansion strategies aligned with corporate objectives
• Develop annual F&B budgets and manage financial stability and cost-effectiveness
• Oversee corporate food court operations, multiple cuisine counters, and a central kitchen
• Develop diverse menu offerings tailored to client preferences and industry standards
• Monitor and control food, fuel, labour, utility, inventory, and receivables costs
• Supervise Hunger Box operations in Bangalore
• Coordinate pest control activities with the facility operations team
• Ensure superior client experience and conduct Monthly Meeting Reviews with clients
• Develop promotional strategies, recognition programs, and marketing campaigns
• Lead, supervise, train, coach, and develop teams across multiple levels
• Implement leadership development and internal succession planning
• Establish monitoring frameworks and strategic procurement practices
• Maintain hygiene standards and ensure compliance with FSSAI guidelines
• Conduct hygiene inspections and self-audits and report corrective actions
• Oversee procurement and vendor selection and negotiate with suppliers
• Lead planning and execution of new office F&B spaces from procurement to operational launch
• Develop contingency plans and train kitchen and pantry staff for emergency response
• Implement cost-saving strategies and evaluate financial metrics
• Foster collaboration, accountability, productivity, employee well-being, and career growth
• Identify operational challenges and use data-driven insights to refine processes

• Experience or qualifications relevant to food and beverage operations, strategic planning, budgeting, and business expansion
• Knowledge of corporate food court operations, multiple cuisine counters, and central kitchen management
• Knowledge of food, fuel, labour, utility, inventory, and receivables cost control
• Ability to develop menus tailored to client preferences and industry standards
• Ability to manage cash handling systems and inventory tracking
• Knowledge of hygiene standards and compliance with FSSAI guidelines
• Experience with procurement, vendor selection, supplier negotiation, and partnership management
• Ability to plan and execute new office F&B spaces and operational launches
• Ability to develop contingency plans and food safety emergency response protocols
• Analytical and data-driven strategic decision-making skills
• Availability for 48 scheduled weekly hours

• Professional development through mentorship and structured training programs
• Employee well-being support and resources
• Career growth support and resources
• Inclusive, values-driven workplace culture
• Reasonable accommodations for individuals with disabilities