Role Summary
The Food & Beverage Manager is responsible for overseeing all F&B operations, ensuring exceptional guest experiences, maintaining service standards, achieving revenue targets, and managing the department efficiently while controlling costs.
Key Responsibilities
- Oversee the daily operations of restaurants, bars, banquets, room service, and outdoor catering.
- Ensure exceptional guest service and maintain five-star hospitality standards.
- Lead, train, motivate, and develop the F&B team.
- Drive revenue through promotions, upselling, and operational excellence.
- Monitor food and beverage costs, inventory, and wastage control.
- Ensure compliance with hygiene, food safety, and statutory regulations.
- Coordinate with the Culinary, Sales, Front Office, and Finance teams for seamless operations.
- Handle guest feedback promptly and implement service improvement initiatives.
- Prepare departmental budgets, reports, and performance reviews.
Qualifications & Experience
- Bachelor's degree or Diploma in Hotel Management or Hospitality.
- 10–15 years of experience in Food & Beverage operations, with at least 3 years in a managerial role at a luxury hotel or resort.
- Strong leadership, communication, and team management skills.
- Sound knowledge of restaurant, banquet, and bar operations.
- Ability to manage budgets, costs, and guest satisfaction effectively.
Key Competencies
- Leadership & Team Management
- Guest Relationship Management
- Revenue & Cost Control
- Operational Planning
- Problem Solving & Decision Making
- Excellent Communication & Interpersonal Skills
Pay: ₹65,000.00 - ₹75,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
