Job Description

Job Summary

The Food & Beverage Manager is responsible for overseeing all aspects of the hotel's food and beverage operations, including restaurants, bars, banquets, room service, and catering. This role ensures high standards of service, quality, profitability, and guest satisfaction, while maintaining compliance with hygiene, safety, and financial guidelines.

Key ResponsibilitiesOperations Management

Supervise daily F&B operations across all outlets (restaurant, bar, banquets, room service, etc.). Ensure consistent delivery of exceptional guest experiences and high service standards. Develop and implement F&B operational policies, procedures, and SOPs. Coordinate with kitchen and service teams for seamless operations and timely service delivery.

Financial & Budget Control

Prepare and manage the F&B department budget (revenue, expenses, labor costs). Monitor P&L performance, implement cost control measures, and drive revenue growth. Forecast sales and monitor key performance indicators (KPIs) for all outlets. Optimize inventory control, procurement, and waste reduction.

Team Leadership

Recruit, train, and motivate F&B staff to achieve performance and service excellence. Conduct regular team meetings, appraisals, and training sessions. Foster a positive work environment and ensure compliance with labor laws and hotel policies.

Guest Experience

Maintain strong presence on the floor during service periods. Handle guest feedback and resolve complaints effectively and promptly. Work with the marketing team to develop promotions, events, and seasonal menus to enhance guest engagement.

Quality & Compliance

Ensure all food and beverage offerings meet brand standards and hygiene requirements. Oversee compliance with HACCP, health & safety, and licensing regulations. Collaborate with chefs and suppliers to maintain quality and consistency of food and beverages.

Qualifications & Experience

Bachelor's degree in Hospitality Management, Business Administration, or related field. Minimum 5 years' experience in F&B management, preferably in a 4- or 5-star hotel. Proven experience in budgeting, forecasting, and P&L management. Strong leadership, communication, and interpersonal skills. Excellent understanding of F&B trends, guest service, and operational excellence. Proficiency in MS Office and hotel management/POS systems (e.g., Opera, Micros).

Key Competencies

Strategic and operational planning Financial acumen and cost management Team leadership and development Guest-focused and results-oriented mindset Strong attention to detail and quality Problem-solving and decision-making under pressure

Performance Indicators (KPIs)

F&B revenue growth and profitability Guest satisfaction scores Food cost and beverage cost percentages Employee engagement and retention rates Compliance audit results
Job Type: Full-time

Pay: ₹40,000.00 - ₹60,000.00 per month

Benefits:

Cell phone reimbursement Food provided Provident Fund
Work Location: In person