Valvil Food Court is the food service division of Sree Amoha Food Galery Pvt. Ltd., operating institutional canteens, bakeries, and food courts. We are expanding our operations and are looking for a dynamic leader who can transform our food business through innovation, operational excellence, and commercial growth.
Position Summary
We are seeking an experienced Head – Business Development & Food Operations to lead the overall performance of our food service division. This role combines business development, food operations, menu innovation, customer experience, and profitability. The successful candidate will drive sales growth, improve operational efficiency, reduce food wastage, and build high-performing teams across multiple outlets.
Key ResponsibilitiesBusiness Growth
- Drive sales and profitability across all food court and canteen operations.
- Develop and implement strategies to increase customer footfall and revenue.
- Identify new business opportunities, catering projects, and institutional partnerships.
- Plan promotional campaigns, combo offers, and seasonal menus.
Menu & Product Development
- Develop new food and bakery products based on customer demand.
- Conduct menu engineering and profitability analysis.
- Standardize recipes, portion sizes, and presentation.
- Improve product quality and consistency.
Operations Management
- Oversee day-to-day operations of multiple food outlets.
- Ensure compliance with SOPs, hygiene, and food safety standards.
- Monitor service quality, customer satisfaction, and operational efficiency.
- Conduct regular operational reviews and audits.
Cost & Waste Control
- Control food cost and labour cost.
- Reduce food wastage through better production planning.
- Monitor inventory and stock utilization.
- Improve productivity and operational efficiency.
Team Leadership
- Lead and mentor outlet managers and supervisors.
- Build a performance-driven culture.
- Conduct training and performance reviews.
- Ensure accountability through measurable KPIs.
Required Qualifications
- Bachelor's degree in Hotel Management, Hospitality, Food Service Management, Business Administration, or a related field.
- 5–10+ years of experience in food service, QSR, institutional catering, hotel operations, bakery chains, or multi-unit restaurant management.
- Strong knowledge of food costing, menu planning, inventory control, and operational management.
- Excellent leadership, communication, and analytical skills.
- Proficiency in Microsoft Excel and ERP systems is preferred.
Preferred Experience
Candidates with experience in organizations such as large food courts, hotel chains, corporate cafeterias, institutional catering companies, or multi-outlet restaurant brands will be given preference.
Key Performance Indicators (KPIs)
- Sales Growth
- Gross Profit Improvement
- Food Cost Control
- Food Waste Reduction
- Customer Satisfaction
- New Product Launches
- Operational Audit Scores
- Outlet-wise Profitability
What We Offer
- Competitive salary based on experience.
- Performance-based incentives.
- Opportunity to lead a growing food service business.
- Long-term career growth with an expanding organization.
- A collaborative and innovation-focused work environment.
Pay: ₹13,975.85 - ₹58,263.11 per month
Benefits:
- Cell phone reimbursement
- Flexible schedule
- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
