Assistant F&B Manager

Accor; Maharashtra; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Accor in Maharashtra invites an experienced F&B Manager to lead all dining and beverage operations across outlets, events, and in-room dining. You will develop teams, drive service standards, and ensure exceptional guest experiences aligned with our brand.

You will collaborate with Culinary, Revenue, Sales, Marketing, and Rooms teams to deliver memorable experiences while achieving commercial success and maintaining cost efficiency.

Qualifications

• 3–5 years' experience in a F&B leadership role within luxury hotel, resort, lifestyle hospitality brand, beach club, or premium restaurant environment.
• Proven experience managing multiple outlets including restaurants, bars, in-room dining, events, and banqueting.
• Strong track record of leading, developing, and retaining high-performing teams in fast-paced, high-volume environments.
• Experience in recruitment, workforce planning, scheduling, and labor cost management.
• Solid understanding of budgeting, forecasting, cost control, payroll, inventory management, and commercial performance.
• Hands-on experience driving guest satisfaction, service recovery, and operational excellence.
• Experience collaborating with Culinary, Revenue, Sales, Marketing, and Rooms teams to achieve business objectives.
• Experience in luxury lifestyle, boutique, or destination-led hospitality concepts is a strong advantage.

Responsibilities

• Lead all F&B operations across restaurants, bars, in-room dining, events, and banqueting, ensuring a consistent and memorable guest experience.
• Inspire, develop, and lead a high-performing team, building a culture of professionalism, collaboration, accountability, and genuine hospitality.
• Lead and align all Floor Managers, ensuring unity across outlets and driving operational excellence through one-team leadership.
• Drive departmental performance, balancing exceptional guest experiences with strong commercial results.
• Partner with the Executive Chef and Bar Manager to create exceptional food and beverage experiences that reflect brand and destination.
• Lead recruitment, onboarding, training, and talent development; align with the P&C team.
• Create development opportunities for the team and build succession plans for future leaders.
• Be present on the floor, leading by example during service, peak periods, VIP visits, and key guest moments.
• Ensure the team has strong product knowledge and can confidently recommend food, wine, cocktails, and experiences.
• Drive guest satisfaction by anticipating needs, resolving concerns, and creating memorable dining experiences.
• Take ownership of guest feedback and service recovery, turning challenges into opportunities to build loyalty and trust.
• Work with Revenue, Reservations, Sales, Marketing, and Operations teams to maximise covers, revenue, and engagement.
• Lead planning, coordination, and execution of all events, banquets, private dining experiences, and activations.
• Oversee workforce planning and labour productivity across outlets.
• Prepare and manage team schedules and rosters; maintain staffing levels.
• Monitor overtime costs through scheduling, productivity, and planning.
• Manage departmental budgets, payroll, purchasing, inventory, and profitability.
• Monitor guest feedback, market trends, and business performance; implement improvements.
• Create and support events, activations, and seasonal experiences that enhance the hotel’s identity.
• Ensure compliance with hygiene, HACCP, health & safety, licensing, and company standards.
• Build relationships with suppliers and local partners to support quality, sustainability, and cost efficiency.
• Champion local products and sustainable operating practices.
• Oversee in-room dining standards and operations; ensure effective service.
• Collaborate with all hotel departments for a seamless guest journey.
• Act as a brand ambassador, maintaining relationships with guests, VIPs, and returning customers.
• Stay informed on industry trends and seek opportunities to elevate guest, team, and business experience.

Skills

F&B leadership

Multi-outlet mgmt

Staff development

Recruitment

Cost control

Guest satisfaction

Budgeting

Cross-functional collab

Job description

As the F&B Manager you lead the full spectrum of our food and beverage, from bars and restaurants to in-room dining and outlets. You tailor group standards to the local context and make sure every experience feels memorable and true to our brand.

You lead a dynamic team and build a culture of service, collaboration and continuous improvement. It’s a hands‑on leadership role for someone who knows F&B and hotel operations deeply, loves developing talent and is at their best on the floor.

Key Responsibilities

• Lead all F&B operations across restaurants, bars, in-room dining, events, and banqueting, ensuring a consistent and memorable guest experience.
• Inspire, develop, and lead a high‑performing team, building a culture of professionalism, collaboration, accountability, and genuine hospitality.
• Lead and align all Floor Managers, ensuring unity across outlets and driving operational excellence through one‑team leadership.
• Drive departmental performance, balancing exceptional guest experiences with strong commercial results.
• Partner closely with the Executive Chef and Bar Manager to create exceptional food and beverage experiences that reflectbrand and destination.
• Lead recruitment, onboarding, training, and talent development, hiring individuals with the right attitude, personality, and potential; in alignment with the P&C team.
• Create development opportunities for the team and build succession plans for future leaders.
• Be present on the floor, leading by example during service, peak periods, VIP visits, and key guest moments.
• Ensure the team has strong product knowledge and can confidently recommend food, wine, cocktails, and experiences.
• Drive guest satisfaction by anticipating needs, resolving concerns, and creating memorable dining experiences.
• Take ownership of guest feedback and service recovery, turning challenges into opportunities to build loyalty and trust.
• Work closely with Revenue, Reservations, Sales, Marketing, and Operations teams to maximise covers, revenue, and guest engagement.
• Lead the planning, coordination, and execution of all events, banquets, private dining experiences, and special activations.
• Work collaboratively with Sales and Events teams to ensure flawless event delivery and commercial success.
• Oversee workforce planning and labour productivity across all outlets.
• Prepare and manage team schedules and rosters, ensuring the right staffing levels are in place at all times.
• Monitor and control overtime costs through effective scheduling, productivity management, and operational planning.
• Manage departmental budgets, payroll, purchasing, inventory, and profitability while maintaining quality standards.
• Monitor guest feedback, market trends, and business performance, implementing improvements where needed.
• Create and support events, activations, and seasonal experiences that enhance the hotel’s identity and guest experience.
• Ensure compliance with hygiene, HACCP, health & safety, licensing requirements, and company standards across all F&B operations.
• Build strong relationships with suppliers and local partners, supporting quality, sustainability, and cost efficiency.
• Champion local products, responsible sourcing, and sustainable operating practices.
• Oversee in‑room dining standards and operations, ensuring efficient, professional, and personalized service.
• Work collaboratively with all hotel departments to ensure a seamless guest journey.
• Act as a brand ambassador, maintaining strong relationships with guests, VIPs, and returning customers.
• Stay informed on industry trends and continuously seek opportunities to elevate the guest, team, and business experience.

Qualifications

Who We’re Looking For

• Minimum 3‑5 years' experience in a F&B leadership role within a luxury hotel, resort, lifestyle hospitality brand, beach club, or premium restaurant environment; with great references.
• Proven experience managing multiple outlets, including restaurants, bars, in-room dining, events, and banqueting operations.
• Strong track record of leading, developing, and retaining high-performing teams in fast‑paced, high-volume environments.
• Experience in recruitment, workforce planning, scheduling, and labor cost management.
• Solid understanding of budgeting, forecasting, cost control, payroll, inventory management, and commercial performance.
• Hands‑on experience driving guest satisfaction, service recovery, and operational excellence.
• Experience collaborating with Culinary, Revenue, Sales, Marketing, and Rooms teams to achieve business objectives.
• Experience in luxury lifestyle, boutique, or destination‑led hospitality concepts is a strong advantage.
• Warm, welcomed, inspiring and guest oriented profile.