Food and Beverage Manager

                             Job Description for an F&B (Food & Beverage) Manager

Job Title: Food & Beverage Manager

Department: Food & Beverage

Reports To: General Manager / Operations Manager

Location:

Job Summary:

The Food & Beverage Manager is responsible for planning, organizing, and directing all food and beverage operations within the hotel to deliver an excellent guest experience. The role involves ensuring high-quality service, maintaining profitability, managing budgets, controlling costs, and leading the F&B team to consistently exceed guest expectations.

Key Responsibilities:

1. Operations Management

• Oversee day-to-day operations of all F&B outlets including restaurants, banquets, room service, and catering.
• Ensure compliance with hygiene, sanitation, and safety standards (HACCP / FSSAI).
• Monitor guest satisfaction and resolve complaints promptly and professionally.

2. Financial Management

• Prepare and manage F&B budgets, forecasts, and cost control measures.
• Monitor inventory levels and ensure proper stock control.
• Maximize sales through upselling, menu engineering, and promotional activities.

3. Staff Management

• Train, and motivate F&B team members.
• Schedule and allocate tasks to ensure smooth service operations.
• Conduct performance reviews and provide coaching to improve skills and service quality.

4. Menu & Quality Control

• Work with chefs to design menus, seasonal specials, and beverage lists.
• Maintain consistency in food presentation and service quality.
• Ensure compliance with hotel brand standards.

5. Event & Banquet Coordination

• Plan and execute banquets, conferences, and private events.
• Coordinate with sales and marketing teams for F&B promotions and special events.

Key Skills & Competencies:

• Strong leadership and communication skills.
• Excellent customer service and problem-solving abilities.
• Knowledge of F&B trends, wines, cocktails, and menu engineering.
• Budgeting and financial management expertise.
• Ability to work under pressure and handle multiple tasks.

Qualifications & Experience:

• Bachelor's degree / Diploma in Hotel Management or related field.
• 5+ years of experience in F&B operations, with at least 2 years in a managerial role.
• Proficiency in POS and inventory management software.
• Knowledge of local food safety and liquor laws.