Lead - Food & Beverage (JWCC)

Company Overview

Jio World Centre, located in Mumbai's bustling Bandra Kurla Complex, is an iconic business, commerce, and cultural hub in India. Conceived by Nita M. Ambani, the centre spans 18.5 acres and features the Jio World Convention Centre, the musical Fountain of Joy, and more, providing a world-class retail, cultural, and dining experience. As a multifaceted development, it harmoniously blends international design with Indian tradition.

Job Overview

The Lead Food & Beverage will be responsible for overseeing the operational aspects of all F&B outlets within JWCC, ensuring seamless service delivery, operational efficiency, and financial success. This role will focus on managing the Convention & Exhibition Centre, Meeting Rooms, High End Banqueting and VVIP related events within JWCC. The incumbent will lead a team of managers and assistant managers to drive guest satisfaction, revenue growth, and cost control, while ensuring adherence to JWCCs brand standards and compliance with food safety regulations.

Qualifications and Skills

1. Graduation in Hotel/Hospitality Management
2. Minimum 15 years of F&B operations experience, with at least 5 years in a managerial role overseeing multiple outlets.
3. Proven track record in managing P&L responsibility, revenue optimization, and cost control for high-end hospitality venues.
4. Strong experience in handling high-volume F&B operations (concessions, caf, bars, and events) in a luxury hospitality or cultural venue setting.
5. Exposure to event-based food service (e.g., theatre, stadium, concert hall F&B operations).
6. Hands-on experience with MS Office, POS & inventory management systems (e.g., Micros, Infrasys or similar platforms).
7. Experience in developing innovative F&B concepts aligned with arts and culture environments.

Roles and Responsibilities

• Operational Excellence & Guest Experience - Oversee daily operations across multiple F&B outlets, ensuring smooth service execution, maintaining high guest satisfaction, and upholding brand standards.
• Revenue & Profitability Management - 'Take full P&L responsibility, optimize food and beverage costs, drive revenue growth through pricing strategies, and implement cost control measures.
• Team Leadership & Development - 'Lead, train, and mentor outlet managers and assistant managers, fostering a high-performance culture focused on service excellence and efficiency.
• Event Execution & Coordination - 'Collaborate with internal teams to deliver seamless food and beverage service for theatre performances, special events, and private functions at NMACC.
• Compliance & Quality Assurance - 'Ensure adherence to local food safety regulations, hygiene standards, and operational SOPs while maintaining compliance with company policies and brand expectations.

Success Metrics (Top KPIs)

1.Guest Satisfaction Score (NPS & Online Reviews): Maintain high ratings and positive feedback across all outlets.

2.Revenue Growth & Outlet Profitability: Achieve set financial targets and drive incremental revenue through upselling and strategic pricing.

3.Food & Beverage Cost Control: Maintain targeted cost percentages while minimizing wastage and improving procurement efficiency.

4.Employee Engagement & Retention: Improve team morale, reduce attrition, and develop career pathways for high-performing employees.

5.Operational Efficiency Metrics: Reduce service turnaround time, optimize table turnover rates, and improve process efficiency across all outlets.

Functional / Behavioral competencies required to execute the role

1. F&B Operations Management & Multi-Outlet Oversight
2. Budgeting, Forecasting, & Financial Acumen
3. Team Leadership & People Management
4. Customer Experience Enhancement & Service Excellence
5. Compliance, Food Safety, and Hygiene Standards
6. Strong Decision-Making & Problem-Solving Abilities
7. Effective Communication & Stakeholder Management
8. Adaptability & Crisis Management
9. High Attention to Detail & Process Orientation
10. Leadership Presence & Ability to Inspire Teams