Food and Beverage Manager

PURPOSE:The role involves leading teams, maintaining high operational standards, enhancing guest dining experiences, and coordinating with internal departments to ensure seamless execution aligned with the property’s service ethos and business objectives.KEY ORGANIZATIONAL RELATIONSHIPSReports to: Club Manager Reporting Roles: Restaurant Managers | Banquet Managers | Assistant Restaurant ManagersInteracts with: External – Members/Guests, Vendors, Consultants, Service Providers, Regulatory Authorities Internal – Functional Heads, Managers, Supervisors, Staff, Contractual StaffKEY RESPONSIBILITIESDrive Operational ExcellenceEnsure food & beverage operational efficiency across all areas of the club while adhering to premium service standards.Oversee end-to-end Food & Beverage operations including hiring, menu development, engineering, budgeting, quality control, and guest service.Lead new F&B concepts, promotions, and revenue-generation initiatives.Applied LearningEncourage on-the-job learning by providing hands-on coaching during service hours.Use real-time scenarios and simulations to improve staff decision-making and service delivery.Monitor the application of Standard Operating Process and training courses in day-to-day operations.Conduct regular assessments to measure the effectiveness of training and skills application.LeadershipDemonstrate role-model behavior with integrity, professionalism, and accountability.Champion innovation and continuous improvement across all aspects of Food & Beverage.Work closely with the leadership team to align F&B strategy with overall business goals.Inspire a high-performance culture with clear direction, empowerment, and recognition.People ManagementSupervise, guide, and mentor outlet and banquet teams for operational excellence.Facilitate structured training, performance reviews, and succession planning.Foster team engagement through open communication, recognition, and development programs.Business & Financial AcumenDrive departmental profitability through budgeting, forecasting, and cost control.Analyze financial reports (P&L, revenue, cost ratios) to support business decision-making.Implement sales-driving strategies such as upselling, events, and member experiences.Compliance & Risk ManagementEnforce compliance with all food safety, hygiene (FSSAI/HACCP), and OH&S regulations.Ensure all F&B audits, inspections, and statutory norms are met consistently.Identify health, safety, and environmental risks and initiate appropriate preventive actions.Manage local management systems (LMS) and HSSE reporting across F&B areas.Occupational Health & Safety ResponsibilitiesChampion the implementation and enforcement of OH&S standards across all operational areas.Monitor safety risks, conduct regular safety drills, and update emergency response plans.Ensure department heads and teams are trained in HSSE protocols, fire safety, and first aid readiness.Record and investigate incidents, enforce preventive measures, and ensure continuous improvement in safety practices.JOB REQUIREMENTS / HIRING PROFILEQUALIFICATIONSGraduate in Hospitality, Business Administration, or related fieldWORK EXPERIENCE10 years or more experience of hospitality, with at least 2 years as F&B Head in a five-star hotel