PURPOSE

This job description outlines the key responsibilities in overseeing the overall food and beverage operations, ensuring excellence in service delivery, and driving revenue growth across dining venues and events for the unit. 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 RELATIONSHIPS

Reports to: Club Head

Reporting Roles: Restaurant Managers | Banquet Managers | Assistant Restaurant Managers | Assistant F&B Manager

Interacts with:

• External – Members/Guests, Vendors, Consultants, Service Providers, Regulatory Authorities
• Internal – Functional Heads, Managers, Supervisors, Staff, Contractual Staff

KEY RESPONSIBILITIES

Drive Operational Excellence

• Ensure food & beverage operational efficiency across all areas of the club/unit 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 Learning

• Encourage 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.

Leadership

• Demonstrate role-model behaviour 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 Management

• Supervise, 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 Acumen

• Drive departmental profitability through budgeting, forecasting, and cost control.
• Analyse 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 Management

• Enforce 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 Responsibilities

• Champion 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 PROFILE

QUALIFICATIONS

Degree/Diploma from an accredited university in Hotel Management, Event Management

WORK EXPERIENCE

10 years or more experience of hospitality, with at least 2 years as F&B Manager in a five-star hotel