VP / AVP - F&B (Corporate Chef)

Profile we are looking for: -

Profile 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.

What you will own:-

• 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.
• 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.
• 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.
• 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.
• 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.
• Opportunity 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.

Expectations:

• Be in the kitchens and on the floors — this role is judged on how the units actually run, not on the quality of the analysis.
• Hold the line on unit economics, capex, and cost discipline in live operation — and protect RMZ from uncapped cost escalation, including knowing when to walk away from a deal.
• Combine culinary credibility with commercial rigour — equally comfortable running a service, fixing a food cost problem, and challenging a partner on terms.
• Operate with autonomy and sound judgment as one half of a two-person team; this is a builder's role, not a supervisory one.

Qualifications • 10–12 years' experience, including a culinary career and subsequent multi restaurant operations leadership with full P&L ownership.

• Proven track record of restaurant openings and running live multi-unit operations.
• Standalone-restaurant operating and P&L experience strongly preferred over hotel F&B.
• MBA or equivalent commercial qualification is a plus.