Company Description
The Radisson Blu Hotel, Faridabad is a 5-star upscale business hotel located on Mathura Road (Sector 20B), directly across from the Bata Chowk metro station. Opened in 2016, it features 124 modern rooms, extensive event spaces, multiple dining venues, and wellness amenities tailored for business and leisure travelers.
Job Description
Job Description
Food & Beverage Manager
Radisson Blu Faridabad
Position Details
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Position: Food & Beverage Manager
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Department: Food & Beverage
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Location: Radisson Blu Faridabad
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Reports To: General Manager
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Industry: Luxury / Upscale Hospitality
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Employment Type: Full-Time
Position Overview
We are looking for an experienced and results-driven Food & Beverage Manager to lead and manage the Food & Beverage operations at Radisson Blu Faridabad.
The incumbent will be responsible for ensuring exceptional guest experiences, operational excellence, revenue growth, cost control, team development, and compliance with brand standards across all F&B outlets and banquet operations.
The ideal candidate should have strong operational expertise, commercial acumen, leadership capability, and a passion for delivering consistently high service standards in a five-star hotel environment.
Key Responsibilities
1. F&B Operations
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Oversee the day-to-day operations of all Food & Beverage outlets, including restaurants, bars, banquets, room service and other F&B areas.
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Ensure smooth, efficient and consistent operations across all shifts.
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Maintain high standards of food quality, service, hygiene, presentation and guest engagement.
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Ensure compliance with Radisson Hotel Group standards, SOPs and service protocols.
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Conduct regular operational inspections and identify opportunities for improvement.
2. Guest Experience
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Drive a strong guest-centric culture across the F&B department.
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Personally handle VIP guests, special occasions and critical guest concerns.
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Monitor guest feedback and implement corrective actions.
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Ensure consistent service recovery and follow-up on guest complaints.
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Drive improvement in guest satisfaction and online reputation scores.
3. Revenue & Business Development
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Drive F&B revenue through effective outlet management, upselling and promotional initiatives.
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Monitor outlet performance and identify opportunities to improve profitability.
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Work closely with Sales & Marketing to develop F&B promotions, events and special packages.
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Maximise banquet and catering opportunities.
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Analyse business trends, guest preferences and competitor activities.
4. Cost & Financial Management
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Monitor F&B cost, food cost, beverage cost, payroll and operating expenses.
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Ensure effective inventory management and minimise wastage, pilferage and breakage.
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Monitor daily revenue reports and outlet performance.
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Prepare and monitor departmental budgets and forecasts.
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Take corrective action where actual performance deviates from budget.
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Maintain strong focus on departmental profitability and GOP contribution.
5. People Leadership & Development
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Lead, motivate and develop the F&B team to achieve operational and business objectives.
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Ensure adequate manpower planning and optimum utilisation of resources.
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Conduct regular briefings, performance discussions and coaching sessions.
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Identify training and development needs and coordinate with Learning & Development.
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Build a strong succession pipeline for key F&B positions.
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Foster a positive, professional and high-performance work culture.
6. Food Safety, Hygiene & Compliance
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Ensure strict compliance with food safety, hygiene and sanitation standards.
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Ensure compliance with statutory requirements and hotel policies.
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Coordinate with the Hygiene, Engineering, Security and other departments on operational requirements.
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Ensure proper handling, storage and preparation of food and beverages.
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Conduct regular hygiene and safety checks and ensure timely closure of audit observations.
7. Inventory & Procurement
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Maintain optimum inventory levels based on business requirements.
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Ensure proper receiving, storage, issuing and control of food and beverage products.
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Work closely with the Purchase and Stores teams.
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Monitor product quality and vendor performance.
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Reduce unnecessary wastage and maintain effective stock controls.
8. Events & Banquets
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Oversee the planning and execution of conferences, weddings, social events and corporate functions.
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Ensure effective coordination between Banquets, Kitchen, Sales, Front Office and other departments.
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Personally monitor major and VIP events to ensure seamless execution.
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Ensure accurate event planning, staffing and service delivery.
9. Brand Standards & Audits
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Ensure compliance with Radisson Hotel Group brand standards and operational procedures.
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Prepare the department for internal, external, hygiene and brand audits.
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Review audit findings and ensure timely implementation of corrective action plans.
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Maintain accurate departmental records and documentation.
Key Performance Indicators
The position will be measured against:
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F&B Revenue & Revenue Growth
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Departmental GOP / Profitability
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Food & Beverage Cost %
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Payroll Cost & Productivity
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Guest Satisfaction Scores
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Online Guest Reviews
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Upselling & Average Check
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Banquet Revenue & Conversion
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Food Safety & Hygiene Scores
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Brand / Internal Audit Scores
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Employee Engagement & Retention
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Training & Development
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Inventory Variance and Wastage Control
Candidate Profile
Education
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Degree/Diploma in Hotel Management or Hospitality Management from a recognised institution.
Experience
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Minimum 8–12 years of relevant experience in Food & Beverage operations.
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Prior experience in a five-star / upscale hotel environment is preferred.
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Experience in managing multiple F&B outlets, restaurants, banquets and beverage operations will be an advantage.
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Candidates currently working as F&B Manager / Senior F&B Manager / Assistant Director F&B or equivalent may be considered.
Desired Competencies
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Strong F&B operational knowledge
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Commercial and financial acumen
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Leadership and people-management skills
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Guest-centric approach
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Excellent communication and interpersonal skills
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Problem-solving and decision-making ability
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Strong negotiation and influencing skills
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Cost-control orientation
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Ability to work under pressure
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Strong knowledge of food safety and hygiene
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Planning and organisational skills
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Ability to analyse operational and financial data
What We Look For
We are looking for a hands-on hospitality leader who can balance guest experience, people leadership and commercial performance.
The successful candidate should demonstrate the ability to:
Lead People Deliver Service Drive Revenue Control Cost Improve Profitability Build a Strong F&B Culture
Qualifications
Degree/Diploma in Hotel Management or Hospitality Management.
Additional Information
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Experience: Minimum 10–12 years of relevant F&B experience in a 5-star / upscale hotel.
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Current Role: F&B Manager / Senior F&B Manager / Assistant Director F&B or equivalent.
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Operational Exposure: Strong experience in restaurants, bars, banquets, room service and overall F&B operations.
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Financial Acumen: Good understanding of F&B revenue, food & beverage cost, payroll, budgeting, forecasting and profitability.
