- Manage Outlets: Oversee restaurants, bars, lounges, room service, and conference/banquet events.

- Service Flow: Ensure all venues open on time, run smoothly during peak rushes, and meet brand standards.

- Inter-Department Coordination: Bridge communication between front-of-house (FOH) service teams and back-of-house (BOH) kitchen staff.

2. Financial &

- Budget Management

- P&L; Responsibility: Track departmental revenue, set financial targets, and manage Profit &
- Loss (P&L;) statements.

- Cost Control: Monitor food, beverage, and labor costs to maximize profit margins.

- Inventory Control: Supervise stock-taking, goods receiving, storage conditions, and vendor ordering to reduce waste.

3. Menu Planning &

- Pricing

- Collaborate with Chefs: Work alongside executive chefs to build seasonal menus that reflect customer preferences and food trends.

- Menu Engineering &
- Costing:

Calculate recipe costs, set item prices, and analyze menu profitability.

4.

Staff

Leadership &

- Human Resources

- Recruitment &
- Onboarding:

Hire,



train, schedule, and evaluate F&B; service, bar, and kitchen personnel.

- Training &

- Development:

Conduct regular service, wine knowledge, safety, and hospitality training sessions.

- Performance Management: Set shift targets, delegate duties fairly, and address staff discipline issues.

5.

Guest

Satisfaction &

- Quality Control

- Quality Inspections: Routinely check table setups, equipment serviceability, food presentation, and cleanliness.

- Guest Relations: Greet high-profile guests, walk the dining floor, and personally handle escalated complaints.

6. Health, Safety, and Compliance

- Regulatory Standards: Enforce local health, hygiene, sanitation, and food safety regulations (such as HACCP principles).

- Workplace Safety: Ensure safety protocols and equipment standards are maintained across all kitchen and dining spaces.

📌 Food And Beverage Manager (New Delhi)
🏢 Hotel Queen Road
📍 New Delhi