Plan, organize, and manage all food and beverage operations (restaurants, bar, banquets, room service).
Ensure high standards of service quality, hygiene, and food safety as per hotel and statutory norms.
Develop and implement SOPs, service standards, and operational policies.
Control F&B costs, manage budgets, and improve profitability through effective pricing and cost control.
Monitor inventory, procurement, and vendor management to minimize wastage and pilferage.
Lead, train, motivate, and evaluate the F&B team to enhance performance and productivity.
Coordinate with Kitchen, Sales, Front Office, and other departments for smooth operations.
Handle guest feedback, complaints, and service recovery promptly and professionally.
Plan promotions, menus, and special events in coordination with the culinary and marketing teams.
Ensure compliance with licensing laws, health & safety regulations, and brand standards.
Prepare MIS reports, forecasts, and monthly performance reviews for management.
Strategic Planning
Cost Control & Budgeting, Leadership & Team Management, Problem Solving & Decision Making, Strong Operational Knowledge
