The Manager Food & Beverage is responsible for driving operational excellence, standardization, profitability, guest satisfaction, and compliance across all hotels under the brand. The role provides strategic direction and operational support to hotel F&B; teams, ensuring consistent service standards, menu innovation, cost optimization, and revenue growth.
Key Responsibilities
Strategy & Operations
Develop and implement F&B; strategies aligned with business objectives.
Standardize F&B; operations across all hotels.
Drive continuous improvement in quality, productivity, and guest experience.
Conduct regular hotel audits and operational reviews.
Financial Management
Monitor food and beverage revenue, profitability, and departmental KPIs.
Optimize food cost, beverage cost, and labor productivity.
Review pricing, menu engineering, and promotional effectiveness.
Support annual budgeting and forecasting.
Menu & Product Development
Collaborate with Executive Chefs on menu planning and innovation.
Standardize recipes and portion control.
Introduce seasonal menus and current concepts based on market trends.
Quality & Guest Experience
Ensure brand service standards are consistently followed.
Analyze guest feedback and implement corrective actions.
Improve customer satisfaction and online review scores.
Compliance & Food Safety
Ensure compliance with FSSAI, hygiene, HACCP, and brand standards.
Conduct periodic compliance audits.
Strengthen food safety and sanitation practices across hotels.
Training & Capability Building
Develop training programs for F&B; associates and managers.
Coach hotel leadership teams on operational excellence.
Drive succession planning and talent development.
Vendor & Procurement Management
Support strategic sourcing and vendor evaluation.
Standardize procurement processes.
Ensure quality, cost efficiency, and supply continuity.