F&B Manager

We are seeking an experienced, dynamic, and results-driven Food & Beverage Manager to oversee all aspects of our F&B operations, outlets & banqueting functions. The ideal candidate will combine strong leadership and team management skills with commercial acumen to maximize revenue, control costs & ensure high standards of customer service and food hygiene.

In this role, you will lead the F&B team, manage budgets, develop creative outlet concepts and promotional strategies & foster an environment focused on exceptional guest experiences.

Key Responsibilities & Duties

Financial Management & Strategy

• Budgeting & Planning: Create, implement, and monitor annual F&B operating budgets, revenue goals, P&L statements & financial forecasts in coordination with the Finance Department.
• Cost & Expense Control: Monitor and control departmental expenses, inventory, operating equipment, & labour costs in collaboration with the Executive Chef.
• Revenue Generation: Develop and execute sales, pricing & promotional strategies across all food outlets and banquets to optimize profitability.

Operations & Quality Assurance

• Department Oversight: Ensure seamless daily operations across all F&B outlets, banquets, events & kitchen functions.
• SOP & Safety Standards: Update, enforce, and maintain Standard Operating Procedures (SOPs). Act as a senior member of the HACCP Committee to maintain high food safety & hygiene standards.
• Menu & Concept Development: Introduce innovative menu items, pricing strategies, themes & special event concepts.
• Inspections & Audits: Conduct regular outlet, kitchen, maintenance & entertainment inspections.

Team Leadership & Talent Development

• Recruitment & Staffing: Partner with HR to recruit, interview & onboard high-calibre talent. Anticipate business volumes and adjust staffing schedules accordingly.
• Training & Mentorship: Lead team training programs, foster employee welfare & develop leadership skills across management and junior colleagues.
• Supervision: Provide guidance to the Chief Steward and supervise inventory reporting for all operating equipment.

Guest Relations & Administration

• Customer Delight: Maintain high standards of guest service, handle feedback & represent the brand during public relations and special events.
• Executive Collaboration: Participate in daily briefings, executive management meetings & periodical departmental updates with the General Manager.

Qualifications & Requirements

Education & Experience

• Experience: 4–6 years of experience managing an F&B Department in a 4/5-star hotel.
• Education: Degree/Diploma in Hotel Management or Hospitality Management from a recognized institution.
• Hygiene Certification: Intermediate Food Hygiene training required (Advanced Food Hygiene certification or HACCP experience is a plus).

Key Skills & Competencies

• Financial Acumen: Proven experience in financial modelling, P&L management, food & labour costing, and budgeting.
• Leadership & Communication: Outstanding team management skills with fluent spoken and written English communication abilities.
• Event & Banquet Operations: Demonstrated ability to plan, cost, and execute large, high-profile events and manage multiple functions simultaneously.
• Technical Skills: Proficiency in MS Office and hospitality Property Management Systems (e.g., IDS / Opera).
• Problem Solving & Adaptability: Strong decision-making abilities with a calm, effective approach under high-pressure situations.

Pay: ₹45,000.00 - ₹55,000.00 per month

Benefits:

• Cell phone reimbursement
• Flexible schedule
• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person