Job Responsibilities
Oversee all F&B operations across multiple outletsrestaurants, lounges, bars, banquets, and in room diningensuring top-tier guest service, financial efficiency, and strict compliance with brand and regulatory standards.
Core Responsibilities
- Operational Leadership
- Manage all outlets and banquet functions as separate profit centers.
- Ensure cohesive brand-consistent delivery and maintenance of SOPs.
- Coordinate cross functional operations with culinary, housekeeping, sales & marketing teams
- Financial & Budgetary Oversight
- Prepare, manage, and review departmental budgets.
- Monitor food, beverage, and labor costs; implement strategies to optimize profitability.
- Conduct accurate forecasting and maintain performance dashboards
- Team Leadership & Training
- Recruit, mentor, and manage outlet heads and F&B staff.
- Conduct performance evaluations, develop KRAs/KPIs, and drive continuous improvement.
- Facilitate regular training on service excellence and operational consistency
- Guest Experience Management
- Ensure exceptional dining experiences through service quality.
- Handle guest feedback and complaints proactively and personally when necessary.
- Regularly review banquet standards to exceed guest expectations
- Compliance & Safety
- Enforce all health, hygiene, safety, and food safety protocols, including HACCP or hotel-mandated audits.
- Maintain regulatory compliance for beverage licensing, fire safety, and facility operations
- Marketing & Promotions
- Collaborate with Sales & Marketing to plan and execute promotional campaigns, menu events, or banquet packages.
- Align F&B offerings with resort branding and guest demographics
- Reporting & Communication
- Provide regular operational updates through meetings, logs, and concise documentation.
- Coordinate with purchasing teams to optimize supplier relationships and costs.
Qualifications & Desired Skills
Experience: 12 years minimum in F&B, preferably in 5 hotels or luxury fine-dining venues in India.
Education: Degree or diploma in Hospitality, Hotel Management, Business Administration, or related field.
Language: Proficient in written and spoken English; knowledge of Indian cuisine is advantageous.
Skills: Leadership, team building, customer service, cost-control, budgeting, MS Office & F&B systems (e.g. Opera), problem-solving, detail-oriented attitude.
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