The Project Manager – F&B; will be responsible for managing the complete lifecycle of F&B; projects, from initial project planning and site finalisation through design, approvals, construction, procurement, recruitment, pre-opening, launch, and finalhandover to the operations team. The role requires robust coordination between * management, landlords, architects, consultants, contractors, vendors,operations, chefs, HR, finance, marketing, and franchise partners * to ensure projects are delivered on time, within budget, asper brand standards, and ready for commercial operations*. The Project Manager will act as the *single point of accountability for project execution*. KEY RESPONSIBILITY AREAS (KRAs) 1. Project Planning & Project Ownership • Take complete ownership of assigned F&B; projects from initiation to operational handover. • Prepare detailed project plans, timelines, milestones, and critical path activities. • Define project scope, deliverables, responsibilities, and deadlines. • Prepare and maintain project trackers and Gantt charts. • Identify dependencies, bottlenecks, and potential delays in advance. • Conduct regular project review meetings with internal and external stakeholders. • Ensure timely escalation of critical issues to management. • Maintain complete project documentation and records. KPI • Project completion within approved timeline. • 100% milestone tracking and reporting. • Timely identification and resolution of project risks. 2. Site Evaluation & Pre-Project Coordination • Coordinate with management and business development teams for new project locations. • Conduct site visits and evaluate site readiness. • Review site measurements, access, utilities, power load, water, drainage, ventilation, and other infrastructure requirements. • Coordinate technical due diligence with architects and consultants. • Identify site-related risks before project commencement. • Prepare initial project feasibility inputs from an execution perspective. • Coordinate landlord handover and possession formalities. Project Manager – F&B; | Job Description & End-to-End KRA Page 1 KPI • Site readiness assessment completed before project initiation. • No major execution issues arising from overlooked site conditions. 3. Design & Architecture Coordination • Coordinate with architects, interior designers, kitchen consultants, MEP consultants, and other technical consultants. • Review drawings and ensure alignment with approved brand concept and operational requirements. • Coordinate architectural, structural, MEP, HVAC, plumbing, electrical, fire, kitchen, and BOH requirements. • Ensure design is practical from an operational and maintenance perspective. • Coordinate design revisions and obtain management approvals. • Ensure all drawings are issued to contractors and vendors on time. • Identify design conflicts before execution. KPI • Design approvals completed within planned timelines. • Minimum rework due to design or coordination errors. • Compliance with brand and operational standards. 4. Budgeting, BOQ & Cost Control • Coordinate preparation of project budgets and detailed BOQs. • Obtain and compare vendor and contractor quotations. • Support management in vendor and contractor selection. • Track project expenditure against approved budgets. • Monitor civil, interior, kitchen, MEP, equipment, furniture, signage, and other project costs. • Control project variations and additional costs. • Ensure all major cost deviations are approved before execution. • Maintain project cost trackers and payment schedules.



• Coordinate with Finance for vendor payments and project-related financial requirements. KPI • Project delivered within approved budget. • Cost overruns controlled and pre-approved. • Accurate project cost reporting. 5. Contractor & Vendor Management • Identify and coordinate with contractors, vendors, suppliers, and service providers. • Manage contractor mobilisation and site deployment. • Ensure vendors understand project scope, specifications, timelines, and quality standards. • Monitor contractor productivity and manpower. • Review work progress and quality. • Resolve coordination issues between contractors and vendors. • Track material procurement and delivery schedules. • Ensure vendor bills are supported by actual work completion and approvals. KPI • Vendor performance against agreed timelines. Project Manager – F&B; | Job Description & End-to-End KRA Page 2 • Quality compliance. • Minimal delays due to vendor or contractor issues. 6. Construction & Execution Management • Supervise complete site execution from civil work through final finishing. • Monitor daily project progress. • Coordinate civil, electrical, plumbing, HVAC, fire, flooring, ceiling, carpentry, painting, kitchen, furniture, and signage works. • Ensure execution follows approved drawings and specifications. • Conduct regular site inspections. • Maintain daily and weekly progress reports. • Identify and resolve execution bottlenecks. • Ensure proper sequencing of activities. • Monitor workmanship and finishing quality. • Ensure site cleanliness, safety, and discipline. KPI • Execution as per approved drawings. • Zero critical quality failures. • Planned project milestones achieved. 7. Kitchen & BOH Setup • Coordinate commercial kitchen planning and installation. • Ensure kitchen layout supports efficient workflow and operational requirements. • Coordinate kitchen equipment procurement and installation. • Verify equipment specifications, dimensions, utilities, and installation requirements. • Coordinate refrigeration, exhaust, gas, electrical, plumbing, and drainage requirements. • Ensure BOH areas such as stores, receiving, dishwash, staff areas, and waste management are operationally ready. • Conduct kitchen equipment testing and commissioning. KPI • Kitchen fully operational before opening. • 100% critical equipment commissioned and tested. • No operational delays due to BOH readiness. 8. Statutory Approvals & Compliance Coordination Coordinate with internal teams, consultants, landlords, and external agencies for required approvals and licenses, including: • Fire NOC / Fire compliance • FSSAI • Health / Trade License • Shops & Establishment • Eating House License, wherever applicable • Liquor License, wherever applicable • Pollution Control requirements • Signage permissions • Music licenses Project Manager – F&B; | Job Description & End-to-End KRA Page 3 • Lift / electrical approvals, where applicable • Other city-specific statutory requirements The Project Manager will ensure that all required approvals are tracked and obtained before commercial opening.



KPI • Critical licenses and approvals available before opening. • No opening delays due to missed statutory requirements. 9. Procurement & Project Material Management • Prepare procurement schedules based on project timelines. • Coordinate with purchase and supply chain teams. • Track ordering, production, dispatch, and delivery of materials. • Ensure materials are delivered as per project requirements. • Monitor long-lead items and critical equipment. • Ensure correct quantities and specifications. • Coordinate storage and material movement at site. • Minimise wastage, damage, and material loss. KPI • No project delays due to procurement. • Critical materials available as per project schedule. • Controlled wastage and material losses. 10. Recruitment & Manpower Coordination • Coordinate with HR and Operations for pre-opening manpower planning. • Ensure recruitment timelines align with project opening dates. • Track hiring of key operational positions. • Coordinate joining dates and deployment plans. • Ensure management and supervisory teams are available before opening. • Coordinate with Operations for staff training schedules. KPI • Critical team positions filled before opening. • Staff deployment aligned with opening plan. 11. Pre-Opening & Operational Readiness Lead the complete pre-opening readiness process, including: • Staff recruitment • Staff joining • Training • SOP implementation • Kitchen commissioning • Menu trials • Equipment testing • POS installation • CCTV installation Project Manager – F&B; | Job Description & End-to-End KRA Page 4 • Music and AV setup • Internet and IT readiness • Inventory planning • Vendor onboarding • Uniforms • Crockery and cutlery • Smallwares • Cleaning equipment • Signage • Branding • Marketing launch coordination Conduct a detailed Pre-Opening Readiness Audit before opening. KPI • 100% operational readiness before opening. • No critical pending item at launch. 12. Trial Runs & Soft Opening • Coordinate kitchen trials and menu testing. • Conduct internal operational simulations. • Coordinate mock service and staff rehearsals. • Identify operational gaps. • Coordinate soft opening / friends and family trials. • Collect feedback from Operations and Management. • Close all critical observations before commercial launch. KPI • Successful trial operations. • Critical operational issues closed before launch. 13. Launch & Grand Opening • Coordinate final launch readiness. • Ensure all departments are aligned for opening day. • Coordinate with Marketing and PR teams for launch execution. • Ensure venue is fully operational and presentable. • Monitor opening day operations. • Resolve real-time project-related issues. • Ensure vendors and technical support are available during launch period. KPI • Successful opening as per approved launch date. • Zero critical operational failures during launch. 14. Final Handover to Operations • Conduct final project inspection. • Prepare snag and punch lists. Project Manager – F&B; | Job Description & End-to-End KRA Page 5 • Ensure all pending works are closed. • Complete asset and equipment handover. • Submit warranties, manuals, drawings, and documentation. • Complete final vendor handover. • Ensure all licenses and approvals are documented. • Conduct joint handover with Operations. • Obtain formal project completion sign-off. KPI • Complete handover within agreed timeline. • 100% critical snags closed. • Complete project documentation handed over.

📌 Jr Project Manager - F&B (Maharashtra)
🏢 AMBROS WORLD FOODS (AWF)
📍 Maharashtra