F&B; Operations Manager

Company: Seven Seas Hospitality Pvt. Ltd.

Department: Food & Beverage (F&B;)

Designation: F&B; Operations Manager

Location: Delhi NCR

Reporting To: Director Operations / Senior Management

Job Purpose The F&B; Operations Manager will be responsible for managing the complete Food & Beverage operations of the property, including banquets, restaurants, events, weddings, and ODC functions. The role requires strong leadership, operational planning, team management, guest handling, cost control, and coordination with the Kitchen, Sales, Service, Housekeeping, Stores, Procurement, and other departments.

Key Responsibilities

1. F&B; Operations Management

- Manage and supervise the overall day-to-day F&B; operations.
- Ensure smooth and efficient service across banquet functions, events, and other F&B; outlets.
- Ensure all F&B; operations are conducted according to company SOPs and service standards.
- Conduct regular operational rounds and monitor service quality.
- Ensure proper manpower deployment according to business and event requirements.
- Maintain high standards of hygiene, presentation, service, and guest satisfaction.

2. Banquet & Event Operations

- Manage F&B; operations for weddings, corporate events, social functions, and special events.
- Coordinate with the Sales and Events teams regarding menu, guest count, timings, setup, and special requirements.
- Ensure timely setup of buffet counters, live counters, bars, service stations, and dining areas.
- Supervise food and beverage service during events.
- Ensure proper coordination between service staff and the Kitchen.
- Monitor event flow and resolve service-related issues immediately.
- Conduct post-event review and identify areas for improvement.

3. ODC / Outdoor Catering Operations

- Visit and supervise ODC (Outdoor Catering) events as required.
- Ensure proper planning and deployment of F&B; manpower for off-site events.
- Coordinate the movement and availability of food, beverages, crockery, cutlery, glassware, linen, equipment, and other service materials.
- Ensure proper setup and service standards at the ODC venue.
- Coordinate with venue representatives and clients during the event.
- Monitor food service, buffet replenishment, guest handling, and overall event execution.
- Ensure all equipment and materials are properly counted and returned after the event.

4. Team Management & Training

- Lead, supervise, and motivate the F&B; service team.
- Prepare staff deployment plans and duty rosters.




- Conduct pre-event briefings and daily F&B; briefings.
- Train employees on service standards, grooming, hygiene, guest handling, and SOPs.
- Monitor staff attendance, discipline, grooming, and performance.
- Identify training requirements and coordinate with HR/management.
- Ensure staff maintain proper uniform and professional appearance.

5. Guest & Client Management

- Ensure excellent guest service and customer satisfaction.
- Personally handle VIP guests and important events whenever required.
- Address guest complaints professionally and ensure timely resolution.
- Coordinate with clients regarding F&B; requirements during events.
- Collect guest/client feedback and implement improvements.

6. Food & Beverage Cost Control

- Monitor F&B; consumption and operational costs.
- Control food wastage, breakage, spillage, and unnecessary consumption.
- Ensure proper portion control and service practices.
- Monitor beverage consumption and stock usage.
- Coordinate with Kitchen, Stores, Procurement, and Accounts for effective cost control.
- Ensure proper documentation of wastage, breakage, shortages, and discrepancies.

7. Inventory & Equipment Management

- Monitor F&B; inventory including crockery, cutlery, glassware, linen, service equipment, and other operational materials.
- Ensure proper issuance, handling, storage, and return of F&B; equipment.
- Maintain accountability for company assets used during events and ODC operations.
- Report shortages, damages, or breakages to management.
- Ensure proper stock-taking before and after major events.

8. Kitchen Coordination

- Coordinate closely with the Executive Chef and Kitchen team.
- Ensure food is prepared and served according to the approved menu and event requirements.
- Coordinate food timings, buffet replenishment, live counters, and special dietary requirements.
- Communicate guest feedback and operational issues to the Kitchen.
- Ensure smooth coordination between Kitchen and Service teams during peak operations.

9. Hygiene & Food Safety

- Ensure strict compliance with food safety, hygiene, and sanitation standards.




- Monitor cleanliness of service areas, buffet counters, equipment, and F&B; work areas.
- Ensure employees follow proper personal hygiene and grooming standards.
- Coordinate with the Kitchen and Housekeeping teams to maintain hygiene standards.
- Report any food safety or hygiene-related concern immediately to management.

10. Sales & Event Coordination

- Coordinate with the Sales team to understand event requirements and client commitments.
- Attend event briefings and ensure operational feasibility of special requests.
- Review BEO/event requirements before execution.
- Ensure all F&B; commitments made to clients are properly communicated to the operations team.
- Support Sales during client visits, tastings, and major events whenever required.

11. Reporting

- Prepare daily and weekly F&B; operational reports.
- Maintain records of manpower deployment, consumption, wastage, breakage, and operational issues.
- Prepare post-event reports for major functions and ODC events.
- Report operational challenges and improvement areas to senior management.
- Monitor F&B; performance and implement corrective actions where required.

Key Performance Areas (KPIs)

- Smooth and efficient F&B; operations.
- Guest and client satisfaction.
- Quality and speed of service.
- Successful execution of banquet and ODC events.
- Food and beverage cost control.
- Reduction in food wastage and breakage.
- Effective manpower utilization.
- Inventory and equipment control.
- Compliance with hygiene and food safety standards.
- Team productivity and discipline.

Skills & Competencies

- Strong leadership and team-management skills.
- Excellent knowledge of F&B; service operations.
- Strong banquet and event management skills.
- Experience in ODC/outdoor catering operations.
- Excellent communication and guest-handling skills.
- Strong problem-solving and decision-making abilities.
- Good knowledge of food cost and beverage cost control.
- Solid coordination with Kitchen, Sales, Stores, Procurement, and Accounts.
- Ability to work under pressure and manage large-scale events.
- Strong organizational and multitasking skills.

Working Requirements

- Willingness to work flexible hours based on business and event requirements.
- Availability during weekends, public holidays, and late-night events when required.
- Ability to handle high-pressure operations during peak event periods.
- Maintain professional grooming, discipline, and conduct at all times.

📌 Food And Beverage Manager (New Delhi)
🏢 Seven Seas Hospitality
📍 New Delhi