F&B MANAGER

Job Title: Food & Beverage (F&B) Manager

Department: Food & Beverage
Reports to: General Manager / Operations Manager

Job Summary

The F&B Manager is responsible for overseeing the daily operations of the hotel’s restaurant, banquet facilities, and bar (if applicable). This includes planning, organizing, and directing all food and beverage services to ensure high guest satisfaction, efficient operations, cost control, and compliance with quality and hygiene standards.

Key Responsibilities1. Operational Management

• Oversee day-to-day F&B operations in the restaurant, banquet halls, and room service (if applicable).
• Ensure smooth coordination between kitchen, service staff, and banquet team.
• Monitor food quality, presentation, and service standards.
• Prepare banquet event orders (BEO) and ensure timely execution of events.
• Maintain cleanliness and hygiene in all F&B outlets, complying with hotel and statutory standards.

2. Financial & Inventory Control

• Prepare and manage F&B budgets and forecasts.
• Control costs through effective resource planning and waste management.
• Monitor sales and revenue performance, implementing strategies to increase profitability.
• Oversee inventory management, ordering, and stock control for food, beverages, and equipment.

3. Guest Service & Satisfaction

• Ensure high levels of guest satisfaction through excellent service standards.
• Handle guest complaints and feedback promptly and professionally.
• Maintain strong guest relationships, especially with banquet clients and repeat customers.

4. Staff Management & Training

• Recruit, train, and supervise restaurant, banquet, and bar staff.
• Schedule and allocate duties, ensuring adequate manpower for peak hours and events.
• Conduct regular performance evaluations and provide coaching for staff development.
• Ensure compliance with grooming and hospitality etiquette standards.

5. Compliance & Safety

• Enforce all health, safety, and hygiene regulations in accordance with hotel policies and local laws.
• Ensure food safety compliance (FSSAI standards in India).
• Maintain proper licensing for liquor service, if applicable.

6. Marketing & Sales Coordination

• Coordinate with the sales and marketing team to promote F&B offerings.
• Plan and execute special promotions, seasonal menus, and banquet packages.
• Build relationships with corporate clients, event planners, and travel agents for banquet bookings.

Skills & Qualifications

• Bachelor’s degree/diploma in Hotel Management or related field.
• Minimum 3–5 years of F&B supervisory/managerial experience, preferably in a hotel environment.
• Strong knowledge of food and beverage trends, menu planning, and banquet operations.
• Excellent leadership, communication, and customer service skills.
• Ability to manage budgets, control costs, and maximize revenue.
• Proficiency in POS systems and MS Office.

Performance Indicators

• Guest satisfaction scores for F&B services.
• Revenue growth and profitability of F&B outlets.
• Successful execution of banquet events.
• Cost control and waste reduction.
• Staff performance and retention rates.

If you want, I can also prepare a shorter version that’s more HR-friendly for posting as a job vacancy while keeping the above as the internal role guide. This way, you’ll have both.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Provident Fund

Work Location: In person