Corporate Food & Beverage Manager at Sarova Hotels

About the Role

This position offers a significant opportunity for career growth within a dynamic, multi-faceted leadership role. As the Corporate Food & Beverage Manager at Sarova Hotels, you will drive strategic vision across all F&B operations while ensuring exceptional guest experiences and financial performance.

Your Mission

Strategic Leadership & Business Growth

• Formulate and execute the multi-year F&B strategic roadmap, aligned with corporate vision and ambitious revenue targets
• Lead annual budgeting, reforecasting, and capital expenditure planning for all F&B divisions
• Spearhead the ideation, development, and launch of new restaurant and bar concepts, from market research and financial modelling to full operational rollout
• Serve as the key F&B stakeholder in new hotel projects, renovations, and acquisitions, providing critical input on concept design, kitchen planning, and market feasibility
• Establish robust performance dashboards (RevPASH, Cover Count, Average Spend) to benchmark properties and drive data-led decision-making

Financial & Commercial Stewardship

• Hold full P&L responsibility for the F&B division, meticulously analysing performance and implementing corrective actions to maximise profitability
• Oversee revenue management, cost effectiveness, and menu engineering across all outlets
• Collaborate with unit and corporate teams to review F&B costings, margins, procurement practices, and inventory controls
• Monitor and analyse guest feedback and reviews, recommending improvements based on market trends and guest expectations

Standards Enforcement & Quality Assurance

• Conduct regular visits to all units to assess F&B service, culinary quality, hygiene, presentation, and guest experience delivery
• Enforce compliance with Sarova's brand standards and SOPs for both kitchen and service teams
• Identify performance gaps and work with unit leadership to implement corrective measures promptly
• Implement and lead regular internal audits of service standards, food safety, mise-en-place, and kitchen operations