MANAGER – FOOD & BEVERAGE (MULTI-LOCATION)

UniLiv | Elevating Everyday Living Through Hospitality

Location: Noida / Delhi NCR

Experience: 7+ Years

Function: Food & Beverage Operations

Industry: Hospitality | Hotels | Institutional Catering | Co-living | Student Accommodation

Qualification: Degree in Hotel Management / Catering Technology preferred

Reporting To: Operations Head / COO

About UniLiv

At UNILIV, we believe exceptional living experiences are built through thoughtful hospitality, operational excellence and attention to detail.

We are a technology-enabled student living and co-living platform creating professionally managed accommodation experiences for students and young professionals.

As we continue to expand our footprint, we are looking for an accomplished Manager – Food & Beverage (Multi-Location) to lead and strengthen our food service operations across multiple properties.

THE PROSPECT

This is a high-ownership leadership opportunity to oversee end-to-end Food & Beverage operations across a growing multi-property portfolio.

The role requires a combination of hospitality expertise, commercial understanding and operational leadership. From maintaining consistent food quality and developing menus to driving cost efficiencies, managing vendor relationships and building high-performing kitchen teams, the incumbent will play a critical role in establishing scalable and financially sustainable food operations.

We are looking for a professional who understands the balance between delivering an excellent dining experience and maintaining strong financial and operational controls.

KEY RESPONSIBILITIES

1. Multi-Location Food & Beverage Operations

- Lead end-to-end Food & Beverage operations across multiple properties.
- Ensure timely and consistent meal services across breakfast, lunch, snacks and dinner.
- Standardise recipes, portion sizes, kitchen processes and service benchmarks.
- Oversee kitchen operations, dining facilities, mess management and catering partners.
- Coordinate with New Site Operations (NSO) and Projects teams for new property launches.

2. Food Costing & Commercial Management

- Own Food Cost Percentage and Cost Per Resident Per Day across all properties.
- Establish recipe costing, menu costing and per-plate costing frameworks.
- Monitor actual versus standard food costs and investigate operational variances.
- Drive effective controls over food wastage, spoilage, pilferage and excess consumption.
- Conduct regular stock audits and consumption analysis.
- Identify cost optimisation opportunities without compromising food quality.

3. Budgeting, MIS & Financial Control





- Prepare and monitor monthly and annual Food & Beverage budgets.
- Track expenditure across food procurement, manpower, gas, consumables and utilities.
- Develop structured MIS reports covering food costs, consumption, wastage and cost per head.
- Coordinate with Finance for invoice verification, vendor payments and monthly closures.
- Drive financial discipline and operational efficiency across all locations.

4. Menu Planning & Resident Experience

- Develop balanced, rotational and commercially viable menus.
- Introduce regional cuisines, seasonal offerings, festival menus and dietary alternatives.
- Ensure consistency in taste, presentation, nutritional balance and portion sizes.
- Monitor resident feedback and implement effective complaint-resolution mechanisms.
- Continuously improve dining experiences within approved cost benchmarks.

5. Procurement, Vendor & Inventory Management

- Lead vendor identification, evaluation, negotiations and performance management.
- Establish competitive procurement rates and standardised sourcing practices.
- Ensure quality checks for groceries, vegetables, dairy, meat and other consumables.
- Implement FIFO / FEFO inventory systems and robust stock management procedures.
- Maintain accurate indents, Goods Receipt Notes (GRNs), stock registers and consumption records.
- Monitor outsourced catering partners against defined quality and service standards.

6. Food Safety, Hygiene & Compliance

- Ensure applicable FSSAI licences, registrations and renewals across kitchens.
- Implement HACCP principles and standard food safety procedures.
- Conduct regular kitchen hygiene inspections and food quality audits.
- Ensure appropriate food storage, temperature monitoring, labelling and waste disposal.
- Maintain kitchen safety, LPG / gas safety and applicable statutory compliance.

7. Team Leadership & Development

- Lead manpower planning and deployment across kitchen and service operations.
- Recruit, develop and manage chefs, cooks, kitchen helpers, stewards and supervisors.
- Establish reporting structures, shift schedules and performance accountability.
- Drive training initiatives covering food safety, hygiene, portion control and wastage management.
- Build a culture of operational ownership,



discipline and continuous improvement.

8. Management Reporting & Stakeholder Coordination

- Collaborate with Operations, Procurement, Finance, HR and Customer Experience teams.
- Present periodic Food & Beverage performance reports to senior management.
- Monitor operational performance, identify gaps and implement corrective actions.
- Drive process standardisation and continuous improvement across properties.

CANDIDATE PROFILE

- 7+ years of relevant experience in Food & Beverage management, hospitality operations, institutional catering, hotels, co-living or large-scale food service operations.
- Proven experience managing multi-location Food & Beverage operations.
- Strong expertise in recipe costing, menu costing, food cost analysis and variance management.
- Experience managing high-volume kitchens and bulk food production.
- Demonstrated expertise in procurement, vendor negotiations and inventory management.
- Working knowledge of FSSAI regulations, HACCP and food safety practices.
- Strong understanding of operational budgeting, MIS and financial reporting.
- Proven leadership experience in managing multi-location teams.
- Strong commercial acumen, analytical thinking and execution capabilities.
- Willingness to travel across operational locations in Noida / Delhi NCR.

Preferred Background: Professionals from reputed hotel chains, institutional catering companies, large-scale food service operators, hospitality groups, student accommodation or co-living businesses.

KEY PERFORMANCE INDICATORS (KPIs)

- Food Cost Percentage and Cost Per Resident Per Day.
- Actual versus Standard Food Cost Variance.
- Food Wastage and Inventory Accuracy.
- Resident Food Satisfaction and Service Quality.
- Food Safety and Kitchen Hygiene Audit Scores.
- Procurement and Vendor Cost Efficiency.
- Meal Service Timeliness and Consistency.
- Manpower Productivity and Training Compliance.

- THE LEADERSHIP MANDATE We are looking for a hands-on hospitality professional who combines operational precision with commercial thinking.

Someone who can manage multiple kitchens, build strong teams, establish scalable systems and ensure that every meal reflects UNILIV's commitment to quality, consistency and value.

If you have the expertise to transform large-scale food operations into efficient, quality-driven and financially sustainable systems, we would love to hear from you.

APPLY NOW

Share your updated resume at:

Email: [email protected]

Subject: Application - Manager, Food & Beverage (Multi-Location) | UNILIV

UNILIV | Building Better Living Experiences.

📌 Manager - Food & Beverage (Multi - Location) (Noida)
🏢 Uniliv
📍 Noida