dgm - operations

 Drive thematic food festivals, seasonal menus, and culinary innovation.
 Ensure consistent food quality, presentation, and service across all outlets.
 Oversee inventory management, food cost control, and procurement processes.
Events, Banqueting & Venue Business
 Rebuild and grow the events and banqueting business - corporate events, MICE, social events, weddings, milestone celebrations, school functions, religious gatherings, and brand activations.
 Build a dedicated sales engine for venue bookings.
 Develop signature event packages, themed experiences, and end-to-end event delivery capabilities.
 Drive sponsorships, partnerships, and venue-based revenue.
Revenue Growth & ARPU Enhancement
 Drive F&B revenue and visitor spend through menu engineering, combo packages, premium dining options, and cross-sell.
 Launch premium experiences - themed dining, character meals, family combos, premium banqueting.
 Improve F&B as a meaningful contributor to overall park revenue.
Quality, Hygiene & Compliance
 Ensure full FSSAI compliance across all outlets.
 Maintain hygiene, sanitation, and food safety audit standards.
 Implement ISO-based quality management systems.
 Manage liquor licenses, statutory permissions, and food safety clearances. Procurement & Cost Management Drive procurement strategy through vendor consolidation and centralised purchasing. Manage F&B margins through portion control, wastage reduction, and inventory discipline.
 Renegotiate franchisee and licensee contracts to improve revenue share.
 Build local sourcing partnerships for fresh produce and supplies.
Team Leadership
 Lead the F&B operations team including outlet managers, chefs, banquet staff, sales executives, and procurement personnel.
 Drive recruitment, training, and performance management.
 Build a customer-service-driven hospitality culture across the F&B team.

experience

15