Job Summary
The Deputy General Manager – Food & Beverage Service is responsible for leading and managing all F&B service operations across restaurants, banquets, bars, room service, and outdoor catering (if applicable). The role ensures high-quality guest service, revenue growth, operational efficiency, staff development, and adherence to brand standards while delivering exceptional dining experiences.
Key Responsibilities
F&B Service Operations Management
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Oversee daily operations of all F&B service outlets including restaurants, banquets, lounges, bars, and in-room dining.
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Ensure smooth service delivery, guest satisfaction, and operational excellence across all outlets.
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Maintain consistency in service standards as per hotel brand guidelines.
Guest Experience & Service Quality
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Ensure world-class dining experience and personalized guest service.
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Handle VIP guests, special events, and high-profile banquets.
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Manage guest feedback, complaints, and service recovery processes effectively.
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Monitor online reviews and implement improvement measures.
Revenue & Business Development
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Drive F&B revenue through upselling, promotions, events, and special packages.
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Coordinate with Sales & Marketing for banquet sales, catering, and restaurant promotions.
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Monitor key performance metrics such as revenue per cover, average check, and banquet yield.
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Identify opportunities for new concepts, menus, and revenue streams.
Banquets & Events Management
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Oversee planning and execution of banquets, conferences, weddings, and corporate events.
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Ensure seamless coordination between kitchen, service, and operations teams.
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Manage event logistics, guest expectations, and execution quality.
Team Leadership & Development
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Lead and supervise F&B service managers, outlet managers, supervisors, and service staff.
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Conduct training programs on service etiquette, upselling, product knowledge, and hospitality standards.
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Monitor staff performance, grooming, discipline, and productivity.
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Develop succession planning and talent retention strategies.
Cost Control & Budgeting
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Prepare and manage F&B service budgets.
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Monitor operational costs, staffing costs, and outlet profitability.
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Implement cost-control measures without compromising service quality.
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Analyze variance reports and take corrective actions.
Coordination with Departments
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Work closely with Kitchen (Culinary), Housekeeping, Front Office, Engineering, and Purchase departments.
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Ensure timely availability of materials, equipment, and operational support.
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Coordinate with Finance for billing, revenue tracking, and audits.
Hygiene, Safety & Compliance
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Ensure compliance with food safety standards, hygiene regulations, and HACCP guidelines.
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Maintain cleanliness and safety standards in all F&B outlets.
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Ensure adherence to hotel SOPs and statutory regulations.
Reporting & Administration
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Prepare F&B service MIS reports including revenue, occupancy, banquet performance, and guest satisfaction.
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Review operational reports and provide strategic recommendations.
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Participate in management meetings and contribute to business planning.
