Role: F&B; Manager (Solid in Banquet Operations)

Location: Savoy Suites at Manesar, Near Gurugram, Haryana)

Job Summary:

We are seeking a highly motivated and results-driven Food & Beverage Manager with extensive experience in Banquet Operations to lead and oversee all food and beverage functions with a strong emphasis on banquet and event management. The ideal candidate will be responsible for delivering exceptional guest experiences, driving operational excellence, maximising revenues, and ensuring flawless execution of weddings, conferences, corporate events, and social functions while maintaining the highest standards of quality, service, and profitability.

Key Responsibilities

Banquet Operations

- Lead the planning, coordination, and execution of all banquet events, including weddings, conferences, exhibitions, corporate meetings, social gatherings, and VIP functions.
- Ensure seamless event execution from pre-planning through post-event evaluation.
- Conduct banquet event briefings with operational teams to communicate event requirements and service expectations.
- Coordinate with Sales, Kitchen, Stewarding, Housekeeping, Engineering, and Front Office departments to ensure smooth event delivery.
- Monitor banquet setups, dcor coordination, food presentation, service quality, and event timelines.
- Ensure all banquet functions are executed in accordance with brand standards and client expectations.
- Resolve guest concerns promptly and professionally to ensure complete customer satisfaction.

Food & Beverage Operations

- Oversee daily operations of restaurants, banquet services, bars, and in-room dining (where applicable).
- Ensure consistent delivery of high-quality food and beverage service across all outlets.
- Develop and implement SOPs to improve operational efficiency and service excellence.




- Monitor guest feedback and implement continuous service improvement initiatives.
- Maintain compliance with food safety, hygiene, HACCP, and statutory regulations.

Financial Management

- Achieve departmental revenue and profitability targets.
- Prepare and manage annual budgets, forecasts, and operational plans.
- Control food and beverage costs through effective inventory management, purchasing controls, and waste reduction initiatives.
- Analyse banquet profitability, menu engineering, and revenue performance.
- Monitor payroll costs and optimise manpower utilisation.

Leadership & Team Management

- Lead, motivate, train, and develop the banquet and F&B; service teams.
- Conduct regular performance evaluations and coaching sessions.
- Prepare staff duty rosters and ensure optimum staffing levels during events.
- Foster a culture of teamwork, accountability, and service excellence.
- Ensure adherence to grooming, discipline, and company policies.

Inventory & Vendor Management

- Oversee procurement and inventory of food, beverages, operating supplies, and banquet equipment.
- Maintain optimal stock levels and minimise losses through effective inventory controls.
- Coordinate with vendors and suppliers to ensure quality products and timely deliveries.

Quality & Compliance

- Ensure compliance with all health, safety, fire, and sanitation regulations.
- Conduct regular operational audits and inspections.
- Maintain banquet equipment and ensure preventive maintenance is completed.




- Ensure all licenses and statutory requirements related to F&B; operations remain compliant.

Core Competencies

- Strong expertise in banquet planning and event execution
- Leadership and people management
- Guest relationship management
- Financial and commercial acumen
- Food & beverage cost control
- Menu planning and service excellence
- Problem-solving and decision-making
- Excellent communication and interpersonal skills
- Time management and multitasking
- Vendor and stakeholder management
- Attention to detail and quality assurance

Key Performance Indicators (KPIs)

- Banquet revenue growth and profitability
- Guest satisfaction and event feedback scores
- Successful execution of banquet events with minimal service issues
- Food and beverage cost control
- Inventory accuracy and reduction in wastage
- Team productivity and employee retention
- Compliance with hygiene, safety, and operational standards
- Achievement of departmental financial and service objectives

Qualifications

- Bachelor's Degree or Diploma in Hotel Management, Hospitality Management, or a related discipline.
- 12 to 25 years of progressive experience in Food & Beverage Operations, with significant expertise in Banquet Operations.
- Minimum 10-15 years in a managerial role overseeing large-scale banquet functions.
- Proven experience in managing weddings, MICE events, conferences, and high-volume banquet operations.
- Strong financial acumen with experience in budgeting, forecasting, cost control, and revenue management.
- Working knowledge of POS systems, inventory management software, and Microsoft Office applications.
- Experience in luxury, upscale, business, boutique, or resort hotels preferred.
- Experience with multi-property or chain hotels will be an advantage.

📌 F&B Manager (Haryana)
🏢 Ascot Hospitality
📍 Haryana