- 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