Job DescriptionProfile we are looking for: -
nProfile we are looking for You are a chef by training who has moved into running restaurants — someone as comfortable on a Saturday night pass as in a monthly P&L; review. You have run the P&L; of a restaurant end to end, ideally a standalone restaurant rather than a hotel F&B; operation, where you carried full accountability for service, people, cost, and profitability rather than a single department. An MBA is a plus and signals the commercial structuring ability this role needs, but the non-negotiable is hands-on operating experience — running kitchens and floors day to day — paired with demonstrated P&L; ownership.
nWhat you will own:-
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- Operating ownership: Own the day-to-day performance of RMZ's F&B; portfolio — covers, average spend, food and labour cost, service standards — and carry accountability for delivering each unit's P&L;, not just designing it.n
- Kitchen and culinary execution: Set and police menu engineering, recipe and plating standards, food cost, kitchen productivity,



and hygiene/FSSAI compliance across every unit — in the kitchen, not on paper.n
- Launch delivery: Lead openings end to end — kitchen design sign-off, equipment procurement, vendor appointment, licensing, hiring, training, and trial service — and be on site through the opening period.n
- P&L; delivery: Own the operating budget and monthly P&L; for each venture — hold food cost, labour cost, and EBITDA to plan, and drive corrective action the moment a unit drifts.n
- Partner and operator performance: Hold JV and franchise partners to agreed operating standards — audits, mystery checks, brand and SOP compliance — and drive remediation where units underperform.n
- Prospect evaluation and reporting: Pressure-test new opportunities from an operator's lens — unit economics, capex, breakeven, operational feasibility, deal terms — and give Gaurang a consolidated view across live and pipeline ventures.n

nExpectations:
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- Be

📌 VP / AVP - F&B (Corporate Chef) (Karnataka)
🏢 RMZ
📍 Karnataka