To lead and manage the Food & Beverage function, ensuring exceptional guest experiences, consistent service standards, operational efficiency, team performance, and achievement of departmental financial objectives.

The F&B Manager will oversee service and bar operations, manpower planning, training, cost control, guest relations, and coordination with other departments while ensuring compliance with hotel policies, SOPs, hygiene, safety, and luxury service standards.

Key Responsibilities

Oversee the day-to-day operations of all assigned F&B outlets, including restaurant, bar and banquet operations.
Lead, coach and motivate the F&B team to consistently deliver high standards of service.
Ensure adherence to hotel SOPs, service standards, grooming, hygiene and safety requirements.
Conduct daily briefings, debriefings and regular team meetings.
Plan manpower requirements and prepare duty rosters based on business volumes.
Monitor guest satisfaction, handle complaints and ensure effective service recovery.
Drive outlet revenue and profitability through upselling, promotions and effective cost management.
Monitor food & beverage costs, inventory, par levels, breakage, wastage and operational supplies.
Review daily sales, cover counts, inventory and operational reports.
Understand and monitor departmental P&L, budgets and controllable costs.
Coordinate closely with Kitchen, Banquets, Front Office, Housekeeping and other departments.
Ensure proper implementation of menu, beverage and service standards.
Maintain strong knowledge of wine, beverages, bar operations and F&B service.
Ensure accurate cashiering, billing and adherence to established financial controls.
Assist in developing menus, promotions and F&B concepts aligned with market trends and guest expectations.
Support month-end inventory and financial closing activities.
Identify operational gaps and implement corrective actions to improve efficiency and guest satisfaction.
Participate in recruitment, onboarding, performance evaluation and development of F&B team members.
Identify training requirements and conduct regular service and product training.
Build a high-performing, disciplined and guest-focused F&B team.
Maintain effective relationships with guests, clients, suppliers and other stakeholders.
Ensure confidentiality of hotel, business and guest information at all times.

Key Skills & Competencies

Luxury F&B Service Standards
Restaurant & Bar Operations
Team Leadership & People Development
Guest Relations & Service Recovery
Revenue Generation & Upselling
Food & Beverage Cost Control
Inventory & Stock Management
P&L and Budget Management
Wine & Beverage Knowledge
Training & Development
SOP Implementation
Communication & Interpersonal Skills
Problem Solving & Decision Making

Qualifications & Experience

Degree/Diploma in Hotel Management or Hospitality Management.
Minimum 5–7 years of relevant F&B experience, with proven supervisory/managerial experience in a reputed hotel or luxury hospitality environment.
Strong knowledge of restaurant, bar and banquet operations.
Proven ability to lead teams and deliver consistent service standards.
Excellent communication, guest-handling and leadership skills.
Strong commercial awareness with a focus on revenue, profitability and cost control.
Professional grooming and a passion for hospitality.

Performance Expectations

The incumbent will be expected to consistently demonstrate ownership, operational discipline, commercial awareness and leadership while ensuring that every guest interaction reflects the service philosophy and standards of the hotel.

Note: This Job Description outlines the principal responsibilities of the position and is not intended to restrict the scope of duties. The incumbent is expected to demonstrate flexibility and undertake additional responsibilities as required for the smooth operation and success of the hotel.

Pay: ₹60,000.00 - ₹70,000.00 per month

Work Location: In person