Director Food & Beverage Service

DLF Hospitality; Delhi; On-site; INR 1,800,000 - 2,600,000; Full time

Job summary

DLF Hospitality is seeking an accomplished Food & Beverage Manager to lead operations for restaurants, banquets, and events in a five-star hotel in Delhi. You will drive premium service standards, guest experiences, and revenue growth while mentoring outlet and banquet teams.

The role requires 15+ years in hospitality with at least 2 years as F&B Manager in a five-star setting. You will manage budgets, ensure compliance with FSSAI/HACCP and OH&S, and collaborate with leadership to align F&B with

Qualifications

• Degree/Diploma in Hotel Management or Event Management.
• 15+ years in hospitality, with at least 2 years as F&B Manager in a five-star hotel.

Responsibilities

• Oversee daily operations across restaurants, bars, and banquets ensuring seamless guest experiences.
• Implement premium service standards and monitor SOP compliance.
• Introduce innovative dining concepts, promotions, and events to drive revenue.
• Lead and coach teams during service hours to reinforce training.
• Conduct training effectiveness assessments and adjust programs accordingly.
• Align F&B strategy with business goals in collaboration with leadership.
• Prepare and manage departmental budgets, forecasts, and cost controls.
• Analyze P&L statements to guide decision-making.
• Identify upselling opportunities and member-focused experiences to boost sales.
• Ensure compliance with FSSAI/HACCP and OH&S standards across outlets.
• Lead safety drills and HSSE protocol training.

Skills

People Management

Budgeting & P&L

Training & Development

Education

Degree/Diploma in Hotel Management or Event Management

Job description

This role oversees the entire Food & Beverage function, ensuring excellence in service delivery, innovation in dining concepts, and revenue growth across restaurants, banquets, and events for the hotel. The incumbent will lead the team to maintain premium standards, elevate guest experiences, and align operations with the property’s business objectives.

Key Organizational Relationships

• Reports to: General Manager
• Interacts with:
• External: Members/Guests, Vendors, Consultants, Service Providers, Regulatory Authorities
• Internal: Functional Heads, Managers, Supervisors, Staff, Contractual Staff

Key Responsibilities

Operational Excellence

• Oversee daily operations across restaurants, bars, and banquets ensuring seamless guest experiences.
• Implement premium service standards and monitor compliance with SOPs.
• Introduce innovative dining concepts, promotions, and special events to drive revenue.
• Provide hands-on coaching during service hours to reinforce training.
• Conduct simulations and role-play exercises to improve staff decision-making.
• Regularly assess training effectiveness and adjust programs accordingly.

Leadership

• Act as a role model demonstrating integrity, professionalism, and accountability.
• Align F&B strategy with overall business goals in collaboration with leadership.
• Drive innovation and continuous improvement across all outlets.

People Management

• Supervise and mentor outlet and banquet teams for operational excellence.
• Conduct structured performance reviews and succession planning.
• Foster engagement through recognition, communication, and development programs.

Business & Financial Acumen

• Prepare and manage departmental budgets, forecasts, and cost controls.
• Analyze P&L statements and financial ratios to guide decision-making.
• Implement upselling strategies and member-focused experiences to boost sales.

Compliance & Risk Management

• Ensure compliance with FSSAI/HACCP and OH&S standards across all outlets.
• Conduct regular audits, inspections, and statutory checks.
• Identify risks and implement preventive measures to safeguard guests and staff.

Occupational Health & Safety

• Lead safety drills and update emergency response plans regularly.
• Train teams in HSSE protocols, fire safety, and first aid readiness.
• Investigate incidents, enforce corrective actions, and ensure continuous improvement.

Job Requirements / Hiring Profile

Qualifications: Degree/Diploma in Hotel Management or Event Management

Work Experience: 15+ years in hospitality, with at least 2 years as F&B Manager in a five-star hotel