Designation: General Manager – Food & Beverage (Corporate)

Department: F and B

Reporting To: CEO / Director

Location: Corporate Office, Jaipur

Industry: Restaurant / Hospitality / Lounges & Clubs

1. Job Purpose

We are looking for an experienced and result-oriented General Manager – F&B; (Corporate) to lead and oversee the overall food and beverage operations across multiple restaurant properties of PUNO. The candidate will be responsible for operational excellence, standardisation, business growth, profitability, team development, and implementation of company-wide SOPs.

The ideal candidate must have strong experience in managing multiple restaurant & lounge properties simultaneously, handling pre-opening projects, developing operational systems, and ensuring consistent execution of standards across all units.

2. Key Roles & Responsibilities (KRAs)

A. Multi-Property Operations Management

- Oversee and manage F&B; operations across multiple properties simultaneously.
- Ensure smooth functioning of all restaurant & Bar units in accordance with company standards.
- Conduct regular property visits and operational audits.
- Monitor service quality, food quality, hygiene, guest experience, and overall operational efficiency.
- Identify operational gaps and implement corrective measures.
- Ensure consistency in brand standards and customer experience across all locations.

B. Pre-Opening & Recent Project Development
- Lead end-to-end pre-opening activities for new restaurant projects.
- Develop operational plans, manpower requirements, budgets, and timelines.
- Coordinate with project, procurement, HR, marketing, and other departments.
- Oversee recruitment, training, menu implementation, vendor finalisation, and operational readiness.
- Ensure timely launch of new outlets with all operational requirements in place.

C.



SOP Development & Implementation
- Create, review, and standardise SOPs for all restaurant & Bar operations.
- Develop processes for service, kitchen, Bar, inventory, procurement, cash management, hygiene, and guest handling.
- Ensure strict implementation of SOPs across every unit.
- Conduct periodic audits to evaluate compliance.
- Identify deviations and ensure timely corrective action.
- Continuously upgrade operational processes to improve efficiency and productivity.

D. Business & Financial Management
- Monitor revenue, food cost, beverage cost, manpower cost, and overall profitability.
- Analyse P&L; statements and identify areas for cost optimisation.
- Develop strategies to improve sales, average order value, and operational margins.
- Ensure effective inventory management and minimise wastage and pilferage.
- Prepare and monitor annual operational budgets and business plans.

E. Team Leadership & Development
- Lead, guide, and mentor Restaurant Managers, Unit Heads, and operational teams.
- Establish performance benchmarks and review team productivity.
- Identify training requirements and ensure continuous skill development.
- Build a strong second line of leadership across all properties.
- Ensure accountability and discipline at every operational level.

F. Guest Experience & Quality Control
- Ensure consistent guest experience across all restaurant properties.
- Monitor customer feedback, complaints, and online reviews.




- Develop strategies to improve guest satisfaction and retention.
- Ensure food safety, hygiene, quality, and service standards.
- Take ownership of critical guest escalations.

G. Corporate Coordination & Reporting
- Work closely with senior management on business strategy and expansion plans.
- Prepare periodic operational MIS and performance reports.
- Review unit-wise performance and present improvement plans.
- Coordinate with central departments for smooth business operations.
- Ensure effective communication between corporate office and individual properties.

- 3. Required Qualifications & Experience

- Graduate in Hotel Management, Hospitality Management, or a related field.
- Minimum 12–15 years of experience in the restaurant, Bars, clubs.
- Minimum 4–5 years of experience in a senior leadership role.
- Must have handled multiple restaurant/Lounge properties simultaneously.
- Must have hands-on experience in pre-opening projects.
- Strong experience in creating, implementing, and monitoring SOPs across multiple units.
- Must have worked with established restaurant chains or multi-outlet restaurant businesses.
- Strong understanding of restaurant operations, P&L; management, food & liquor costing, inventory, and manpower planning.
- Must have experience in handling restaurant & lounge operations rather than exclusively hotel-based F&B; operations.

4. Key Competencies

- Multi-unit operational leadership
- Strong analytical and financial management skills
- SOP creation and process standardisation
- Project planning and execution
- Strategic thinking and decision-making
- Team management and leadership development
- Problem-solving and crisis management
- Strong communication and coordination skills
- High ownership and accountability

📌 Corporate GM - F&B (Jaipur)
🏢 PUNO
📍 Jaipur