EAM - Food & Beverage

Rosetta Hospitality; Bengaluru; On-site; INR 1,200,000 - 1,800,000; Full time

Job summary

Rosetta Hospitality in Bengaluru is seeking a leader for the Food & Beverage division to oversee multiple dining experiences, ensure exceptional guest service, and manage profitability. The ideal candidate will develop strategic business plans and optimize revenue while maintaining quality standards.

This role requires strong leadership in managing teams, executing innovative menu concepts, and collaborating with other departments to create memorable guest experiences. Experience in food service management and a relevant degree is essential.

Responsibilities

• Lead and oversee the entire Food & Beverage vertical.
• Develop and execute the F&B strategy.
• Ensure exceptional guest experiences and service standards.
• Drive profitability through revenue management and cost control.
• Maintain strong relationships with guests and clients.
• Coordination between various departments.
• Monitor and enhance service standards.
• Conduct performance reviews and develop talent within the department.

Skills

Leadership in F&B management

Revenue management

Guest relationship management

Operational efficiency

Cost control

Education

Relevant degree in Hospitality Management

Experience in Food & Beverage management

Job description

• Lead and oversee the entire Food & Beverage vertical across restaurants, bars, banquets, events, in-room dining and outdoor dining experiences.
• Develop and execute the F&B strategy in alignment with the resort's business objectives.
• Ensure delivery of exceptional guest experiences and achievement of brand service standards.
• Drive departmental profitability through effective revenue management, cost control and operational efficiencies.
• Establish and maintain strong relationships with guests, corporate clients, wedding planners and event organizers.
• Ensure seamless coordination between Food Production, F&B Service, Sales, Finance, Purchase and Engineering departments.
• Conduct regular reviews of guest feedback, online reviews and service audits and implement corrective actions.
• Ensure compliance with all statutory, hygiene, food safety and licensing requirements.
• Lead employee engagement, succession planning and talent development initiatives within the department.

Specific Responsibilities:

• Develop annual business plans, revenue budgets, forecasts and CAPEX plans for the F&B division.
• Identify opportunities to increase revenue through new dining concepts, promotions, events and guest experiences.
• Drive outlet-wise revenue optimization and profitability.
• Monitor market trends and competitor activities and recommend innovative offerings and pricing strategies.
• Lead the development and implementation of annual F&B marketing and promotional calendars.
• Own and manage the complete P&L of the Food & Beverage division.
• Achieve budgeted revenue, GOP and departmental profitability targets.
• Monitor food cost, beverage cost, payroll cost and operating expenses.
• Review and approve purchasing plans, inventory levels and consumption patterns.
• Implement cost optimization initiatives without compromising guest experience and product quality.
• Ensure all outlets operate in accordance with Rosetta standards and BRISOP guidelines.
• Conduct regular operational reviews of restaurants, bars, banquets and special events.
• Ensure service consistency, product quality and operational readiness across all F&B touchpoints.
• Review and enhance existing service standards and introduce new concepts as required.
• Oversee planning and execution of weddings, conferences, social events and high-profile functions.
• Drive guest satisfaction and service excellence across the F&B division.
• Build relationships with key guests and repeat clientele.
• Resolve major guest concerns and service escalations promptly.
• Ensure achievement of Guest Satisfaction Index (GSI) targets and continuous improvement initiatives.
• Lead, coach and mentor the F&B leadership team.
• Drive manpower planning, recruitment and retention initiatives.
• Establish KRAs, performance goals and career development plans for all F&B managers.
• Conduct performance reviews and identify future leaders within the department.
• Foster a culture of accountability, teamwork and service excellence.
• Ensure procurement of quality products at competitive pricing.
• Work closely with the Sales team to maximize banquet and event business.
• Partner with the Culinary team to develop innovative menus and dining experiences.
• Present weekly and monthly business reviews to senior management.
• Monitor departmental KPIs and initiate corrective actions where required.
• Ensure compliance with all company policies, statutory requirements and audit standards.
• Lead departmental reviews and strategic planning meetings.