Food and Beverage Manager

About CGH Earth & Palais de Mahé

Palais de Mahé by CGH Earth is a boutique heritage hotel located in the French Quarter of Pondicherry. Blending colonial French architecture with Tamil heritage, the property offers guests a unique cultural and gastronomic experience. Food & Beverage is central to this experience — highlighting French-Tamil influences, coastal seafood, organic produce, and a strong focus on sustainability.

Role Overview

F&B Manager

Key Responsibilities

Operational Leadership

• Manage daily F&B operations including restaurants, bar, and in-room dining.
• Ensure adherence to CGH Earth’s standards of service, hygiene, and sustainability.
• Collaborate with the Executive Chef to develop and implement French-Tamil inspired menus, seasonal specials, and unique dining events.
• Maintain strong coordination between service and culinary teams.

Guest Experience & Engagement

• Deliver warm, authentic, and personalized service that reflects the heritage and charm of Pondicherry.
• Anticipate guest needs, handle feedback effectively, and ensure consistent satisfaction.
• Curate unique dining experiences such as heritage dinners, seafood nights, and wellness dining concepts.

Team Leadership & Development

• Lead, train, and motivate the F&B service team to achieve excellence.
• Conduct performance appraisals, coaching, and development plans.
• Build a guest-first, responsible, and collaborative work culture.

Financial & Business Management

• Manage F&B budgets, revenue, and profitability targets.
• Implement cost controls, monitor inventory, and reduce wastage.
• Work with the GM and Corporate F&B Head on promotions, upselling, and guest engagement strategies.

Sustainability & Community Engagement

• Source ingredients from local farmers, fisherfolk, and artisans, promoting farm-to-table practices.
• Ensure eco-conscious operations including minimal plastic use, reduced food waste, and sustainable dining practices.
• Promote local culinary heritage by integrating Tamil and French influences into the guest dining experience.

Qualifications & Experience

• Bachelor’s Degree/Diploma in Hotel or F&B Management.
• 8–10 years of progressive F&B experience, with at least 3–5 years in a managerial role in boutique/luxury hotels or resorts.
• Strong exposure to international and regional cuisines, especially coastal and French-Tamil influences.
• Proven ability in guest service excellence, team leadership, and cost control.
• Strong knowledge of sustainability and eco-friendly practices in F&B.
• Excellent communication and interpersonal skills.

Key Attributes

• Passionate about food, beverage, and creating memorable guest experiences.
• Strong leadership with a hands-on, guest-centric approach.
• Culturally sensitive with an appreciation for Pondicherry’s unique French-Tamil heritage.
• Strategic thinker with creativity and operational discipline.
• Commitment to sustainability and responsible hospitality.

Interested candidates can share their profiles at