Purpose

nThis role oversees the entire Food & Beverage function, ensuring excellence in service delivery, innovation in dining concepts, and revenue growth across restaurants, banquets, and events for the hotel. The incumbent will lead the team to maintain premium standards, elevate guest experiences, and align operations with the property's business objectives.

nKey Organizational Relationships

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- Reports to: General Manager
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- Reporting Roles: Restaurant Managers, Banquet Managers, Assistant Restaurant Managers
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- Interacts with:
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- External: Members/Guests, Vendors, Consultants, Service Providers, Regulatory Authorities
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- Internal: Functional Heads, Managers, Supervisors, Staff, Contractual Staff
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nKey Responsibilities

nOperational Excellence

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- Oversee daily operations across restaurants, bars, and banquets ensuring seamless guest experiences.
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- Implement premium service standards and monitor compliance with SOPs.
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- Introduce creative dining concepts, promotions, and special events to drive revenue.
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nApplied Learning

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- Provide hands-on coaching during service hours to reinforce training.
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- Conduct simulations and role-play exercises to improve staff decision-making.
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- Regularly assess training effectiveness and adjust programs accordingly.
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nLeadership

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- Act as a role model demonstrating integrity, professionalism, and accountability.
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- Align F&B; strategy with overall business goals in collaboration with leadership.
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- Drive innovation and continuous improvement across all outlets.
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nPeople Management

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- Supervise and mentor outlet and banquet teams for operational excellence.
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- Conduct structured performance reviews and succession planning.
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- Foster engagement through recognition, communication, and development programs.
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nBusiness & Financial Acumen

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- Prepare and manage departmental budgets, forecasts, and cost controls.
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- Analyze P&L; statements and financial ratios to guide decision-making.
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- Implement upselling strategies and member-focused experiences to boost sales.
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nCompliance & Risk Management

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- Ensure compliance with FSSAI/HACCP and OH&S; standards across all outlets.
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- Conduct regular audits, inspections, and statutory checks.
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- Identify risks and implement preventive measures to safeguard guests and staff.
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nOccupational Health & Safety

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- Lead safety drills and update emergency response plans regularly.
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- Train teams in HSSE protocols, fire safety, and first aid readiness.
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- Investigate incidents, enforce corrective actions, and ensure continuous improvement.
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nJob Requirements / Hiring Profile

nQualifications: Degree/Diploma in Hotel Management or Event Management

nWork Experience: 15+ years in hospitality, with at least 2 years as F&B; Manager in a five-star hotel

📌 Director Food & Beverage Service (New Delhi)
🏢 DLF Hospitality
📍 New Delhi