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.
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.
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.
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.
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.
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 (India)
🏢 Hotel Queen Road
📍 India