Reports to: Director of Food & Beverage / General Manager
Job Purpose
To manage and oversee the day-to-day operations of the Food & Beverage Department, ensuring exceptional guest service, operational efficiency, revenue growth, food & beverage quality, cost control, and compliance with hotel standards.
Key Responsibilities
1. F&B Operations
- Manage the daily operations of all F&B outlets, including restaurants, bar, banquets, room service, and other F&B facilities.
- Ensure smooth and efficient service during breakfast, lunch, dinner, banquets, and special events.
- Maintain high standards of guest service, food presentation, service quality, and overall guest experience.
- Conduct regular outlet inspections and ensure adherence to hotel SOPs and brand standards.
- Ensure adequate staffing and effective deployment of team members based on business levels.
2. Guest Experience
- Ensure personalized and professional service to all guests.
- Handle guest feedback, complaints, and special requests promptly and professionally.
- Monitor guest satisfaction and implement corrective actions wherever required.
- Build strong relationships with regular and VIP guests.
3. Revenue & Cost Control
- Drive F&B revenue through effective upselling, promotions, packages, and outlet initiatives.
- Monitor daily sales, covers, average check, and departmental performance.
- Control food, beverage, operating, and manpower costs within approved budgets.
- Monitor wastage, breakage, pilferage, and unnecessary expenses.
- Coordinate with Finance and Purchase for inventory, requisitions, and cost-control
measures.
4. Team Management & Development
- Lead, motivate, and supervise the F&B service team.
- Prepare duty rosters and manpower deployment according to operational requirements.
- Conduct daily briefings and regular training sessions.
- Identify training needs and ensure continuous development of team members.
- Maintain discipline, grooming, attendance, and professional standards.
- Conduct performance evaluations and provide constructive feedback.
5. Banquets & Events
- Oversee F&B operations for meetings, conferences, weddings, social functions, and other events.
- Coordinate with Sales, Kitchen, and Banquet teams to ensure smooth event execution.
- Ensure correct setup, menu implementation, service standards, and billing.
- Conduct pre-event briefings and post-event reviews where required.
6. Hygiene & Safety
- Ensure compliance with food safety, hygiene, sanitation, and health & safety standards.
- Conduct regular inspections of outlets, service areas, stores, and equipment.
- Ensure proper handling and storage of food and beverages.
- Immediately address any hygiene, safety, or operational deficiencies.
Key Performance Indicators (KPIs)
- F&B Revenue & Profitability
- Guest Satisfaction & Online Reviews
- Average Check & Upselling Performance
- Food & Beverage Cost
- Manpower Cost & Productivity
- Outlet Performance
- Banquet Revenue & Operational Efficiency
- Hygiene & Brand Standards
- Guest Complaint Resolution
- Team Training & Retention
- Inventory & Wastage Control
- Compliance with Hotel SOPs
Authority & Accountability
- Accountable for the overall operational performance of assigned F&B outlets.
- Responsible for achieving departmental revenue and profitability targets.
- Authorized to recommend operational improvements, staffing requirements, training
plans, and service initiatives. - Responsible for maintaining discipline, service standards, and guest satisfaction
within the department.
Qualification & Experience
- Degree/Diploma in Hotel Management / Hospitality Management or equivalent qualification.
- 15 to 17 years of relevant experience in Food & Beverage operations, preferably in reputed hotels.
- Minimum 3–5 years in an F&B Manager/management role.
- Strong experience in restaurant, banquet, buffet, and room-service operations.
- Knowledge of F&B cost control, revenue management, inventory, and service standards.
Core Competencies
- F&B Operations Management
- Guest Service Excellence
- Revenue & Cost Management
- Leadership & Team Management
- Communication & Interpersonal Skills
- Banquet & Event Management
- Problem Solving &
- Decision Making
- Training & Coaching
- Planning & Organization
- Commercial Awareness
- Attention to Detail
- Team Building & Discipline