Job Description

The Food & Beverage Manager is responsible for overseeing the overall operations of the hotel's restaurants, bars, banquets, and room service. The role ensures the highest standards of service, quality, and profitability while maintaining guest satisfaction, cost control, and staff development.

Key Responsibilities:

Plan, organize, and manage all F&B operations across outlets, banquets, and in-room dining. Ensure high-quality service and guest satisfaction at all times. Develop and implement menus in coordination with the Executive Chef, keeping market trends and guest preferences in mind. Monitor food and beverage costs, budgets, and profitability targets. Manage F&B staff scheduling, training, performance evaluations, and career development. Ensure compliance with hygiene, food safety, and health regulations (HACCP/FSSAI). Handle guest feedback, resolve complaints, and maintain service recovery standards. Collaborate with sales and marketing teams to create promotions, events, and special offerings. Maintain strong vendor and supplier relationships for quality purchasing at optimal cost. Prepare and analyze F&B reports (sales, costs, revenue, guest feedback). Drive upselling initiatives and maximize revenue opportunities. Conduct regular departmental meetings and ensure effective communication with team members. Oversee banquet operations and ensure flawless execution of conferences, weddings, and events.
Job Types: Full-time, Permanent

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits:

Cell phone reimbursement Food provided * Paid sick time