Food & Beverage Manager

Position Title:

Department:

Reporting To:

Role Level:

Position Overview

The Food & Beverage Manager oversees the complete management, profitability, and service quality of all F&B outlets including restaurants, bar, room service, banquets, outdoor catering, and special events. The role requires strong leadership, operational excellence, strategic planning, cost control, and a focus on enhancing guest experience and revenue growth.

Key Responsibilities

Operations Management

• Oversee daily functioning of all F&B outlets, including restaurants, bar, room service, and banquets.
  

• Ensure compliance with SOPs, hygiene, and FSSAI safety standards.
  

• Monitor service flow, guest handling, table management, and service delivery.
  

• Coordinate with culinary teams to ensure smooth F&B operations.
  

Financial and Revenue Management

• Prepare and manage F&B budget, P&L performance, and operational expenses.
  

• Monitor food cost, beverage cost, labour cost, and ensure effective cost control.
  

• Drive revenue initiatives through upselling, menu engineering, promotions, and outlet-specific strategies.
  

• Analyze sales trends to enhance profitability and outlet performance.
  

Guest Experience Management

• Ensure consistent service standards for high guest satisfaction.
  

• Manage VIP guest interactions, complaints, and special requests.
  

• Conduct guest satisfaction audits and implement corrective actions.
  

Team Leadership and Development

• Oversee recruitment, training, scheduling, and performance evaluation of F&B teams.
  

• Provide coaching on product knowledge, grooming standards, service etiquette, and upselling.
  

• Build a positive, productive, and service-focused work culture.
  

Menu and Product Development

• Collaborate with the Executive Chef to design menus, seasonal offerings, and beverage programs.
  

• Curate wine lists, spirits selection, and signature beverages.
  

• Evaluate supplier offerings and maintain product quality across outlets.
  

Banquets and Events

• Oversee banquet planning, coordination, costing, and execution.
  

• Support sales teams in ensuring seamless event delivery for weddings, conferences, and corporate functions.
  

Compliance and Safety

• Ensure adherence to FSSAI regulations, safety protocols, and statutory requirements.
  

• Maintain internal audit scores, food safety documentation, and compliance records.
  

Skills and Qualifications

Education:

• Bachelor’s degree or Diploma in Hotel Management / Hospitality.
  

• Certifications in F&B management, wine studies, or customer service preferred.
  

Experience:

• 10+ years of hospitality experience.
  

• Minimum 2 years in an F&B leadership role managing multi-outlet hotel operations and banquets.
  

Core Skills:

• Strong leadership and communication skills.
  

• Expertise in F&B operations, menu engineering, and cost control.
  

• High guest orientation and problem-solving capability.
  

• Knowledge of wines, beverages, and current dining trends.
  

• Familiarity with POS, PMS, and inventory management software.
  

KPIs / Success Metrics:

• Guest Satisfaction Score (GSS, NPS)
  

• Outlet revenue and total F&B revenue growth
  

• Cost metrics: food cost, beverage cost, GOP margin
  

• Staff retention and training hours
  

• SOP compliance and audit results
  

• Banquet and event performance