Job Description – Food & Beverage (F&B) ManagerPosition
Food & Beverage Manager
Department
Food & Beverage
Location
Sarovar Lagoon Premiere Resort
Reports To
General Manager
Job Summary
The Food & Beverage Manager is responsible for planning, organizing, and managing all food and beverage operations at Sarovar Lagoon Premiere Resort. The role ensures exceptional guest experiences, operational excellence, profitability, and adherence to Sarovar brand standards. The F&B Manager oversees restaurant, bar, banquet, in-room dining, and outdoor dining operations while working closely with the Executive Chef and other department heads to deliver memorable dining experiences for leisure, corporate, wedding, and event guests.
Key ResponsibilitiesOperations Management
- Lead the day-to-day operations of all Food & Beverage outlets, including restaurants, bars, banquets, poolside dining, and in-room dining.
- Ensure compliance with Sarovar Hotels' operational standards, SOPs, and service excellence guidelines.
- Maintain high standards of food quality, beverage service, cleanliness, hygiene, and guest satisfaction.
- Coordinate with the Executive Chef to ensure menu quality, consistency, and innovation.
- Monitor service delivery and implement continuous improvements to enhance the guest experience.
- Ensure smooth execution of conferences, weddings, social events, and corporate banquets.
Guest Experience
- Deliver exceptional hospitality by maintaining personalized and professional guest service.
- Handle guest feedback and complaints promptly and effectively.
- Monitor guest satisfaction scores and implement corrective actions where required.
- Build strong relationships with repeat guests, corporate clients, and event organizers.
Financial Management
- Prepare and manage the departmental budget.
- Achieve revenue and profitability targets for all F&B outlets.
- Monitor food cost, beverage cost, payroll, and operational expenses.
- Implement cost-control measures while maintaining service and quality standards.
- Analyze daily, weekly, and monthly sales reports and identify opportunities to improve revenue.
- Drive outlet promotions, upselling initiatives, and seasonal campaigns.
People Management
- Recruit, train, mentor, and develop the Food & Beverage team.
- Conduct regular performance evaluations and identify training needs.
- Prepare duty rosters and ensure optimum manpower utilization.
- Promote teamwork, employee engagement, and a positive work culture.
- Ensure compliance with grooming, attendance, and disciplinary standards.
Inventory & Procurement
- Monitor inventory levels for food, beverages, equipment, and operating supplies.
- Coordinate with the Purchase and Stores departments to ensure timely procurement.
- Conduct regular stock verification and minimize wastage, spoilage, and pilferage.
- Ensure proper storage and inventory control procedures are followed.
Hygiene, Safety & Compliance
- Ensure compliance with food safety, hygiene, sanitation, and statutory regulations.
- Maintain HACCP, FSSAI, fire safety, and health and safety standards.
- Conduct regular audits and ensure corrective actions are implemented.
- Ensure all licenses and certifications related to F&B operations remain valid.
Sales & Business Development
- Collaborate with the Sales and Marketing team to promote restaurants, bars, banquets, and special events.
- Develop attractive food festivals, themed dinners, and promotional campaigns.
- Maximize banquet and conference revenue through effective planning and execution.
- Identify new business opportunities to increase Food & Beverage revenue.
Qualifications
- Bachelor's Degree or Diploma in Hotel Management, Hospitality Management, or a related field.
- Certification in Food Safety, HACCP, or equivalent is preferred.
Experience
- 6–10 years of progressive experience in Food & Beverage operations.
- Minimum 3 years of experience as an Assistant F&B Manager or F&B Manager in a four-star or five-star hotel or resort.
- Experience in managing restaurants, bars, banquets, weddings, and resort dining operations is highly desirable.
Skills & Competencies
- Strong leadership and team management skills.
- Excellent communication and interpersonal abilities.
- Sound financial and commercial acumen.
- Expertise in budgeting, cost control, and inventory management.
- Strong guest service orientation.
- Event and banquet management experience.
- Knowledge of food safety and hygiene standards.
- Proficiency in POS systems, Microsoft Office, and hotel management software.
- Strong problem-solving, planning, and decision-making skills.
Key Performance Indicators (KPIs)
- Guest Satisfaction Index (GSI) and online review ratings.
- Food and beverage revenue achievement.
- Food Cost % and Beverage Cost %.
- Banquet and event revenue growth.
- Budget adherence and departmental profitability.
- Inventory accuracy and wastage control.
- Employee engagement, retention, and training completion.
- Hygiene audit and compliance scores.
- Service quality and brand audit results.
Working Conditions
- Willingness to work flexible hours, including weekends, public holidays, and evening shifts.
- Ability to manage multiple outlets and large-scale events in a fast-paced resort environment.
Core Competencies
- Leadership
- Guest Focus
- Operational Excellence
- Financial Management
- Team Development
- Communication
- Planning & Organizing
- Quality Orientation
- Problem Solving
- Attention to Detai
Pay: ₹35,590.29 - ₹45,498.04 per month
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
