Food And Beverage Manager

Eagleton The Golf Resort; Bengaluru; Presencial; INR 1.800.000 - 3.000.000; Jornada completa

Descripción de la vacante

Eagleton The Golf Resort is seeking an experienced Food & Beverage Manager to oversee all F&B operations, including restaurants, banquets, events, and bars, while ensuring exceptional guest experiences and cost control.

The ideal candidate will lead large teams, drive revenue growth, and maintain high standards of food quality and service across resort outlets. Reporting to the General Manager, this role demands strong leadership and strategic thinking.

Formación

• Degree or Diploma in Hotel Management / Hospitality Management.
• 8–12 years of experience in Food & Beverage operations.
• Minimum 3 years of experience in a managerial F&B leadership position.
• Strong experience handling restaurants, banquet operations, weddings and large-scale events.
• Good knowledge of F&B budgeting, P&L management, food cost and beverage cost control.
• Strong understanding of hospitality service standards and guest relationship management.
• Experience in managing large teams and multiple F&B outlets.
• Knowledge of POS systems, inventory management and departmental MIS.
• Excellent leadership, communication, decision-making and problem-solving skills.

Responsabilidades

• Oversee the complete food and beverage operations across restaurants, banquet facilities, bars and other resort outlets.
• Ensure smooth day-to-day operations and adherence to established service standards.
• Develop departmental SOPs, service procedures and operational checklists.
• Ensure proper coordination between kitchen, service, stewarding, banquet and other departments.
• Monitor daily operations and ensure efficient utilization of resources.
• Conduct regular operational inspections to maintain service quality.
• Handle VIP guests, guest complaints and service recovery situations.
• Develop initiatives to improve the overall dining and banquet experience.

Conocimientos

Leadership

Guest service

Operations management

Team management

Educación

Degree / Diploma in Hotel Management or Hospitality Management

Herramientas

POS systems

Inventory management

MIS

Descripción del empleo

Job Description Food & Beverage Manager

EAGLETON THE GOLF RESORT | BIDADI, BENGALURU

Designation: Food & Beverage Manager
Department: Food & Beverage
Location: Bidadi, Bengaluru
Reporting To: General Manager / Resort Manager
Experience: 8–12 Years
Qualification: Degree / Diploma in Hotel Management or Hospitality Management

Job Summary

Eagleton The Golf Resort is looking for an experienced and dynamic Food & Beverage Manager to oversee the overall food and beverage operations of the resort. The role involves managing restaurants, banquets, events, bars and other F&B service operations while ensuring exceptional guest experiences, operational efficiency, revenue growth and cost control.

The ideal candidate should have strong leadership skills, extensive knowledge of hospitality operations and the ability to manage large teams while maintaining high standards of food quality, service and guest satisfaction.

Key Responsibilities

1. F&B Operations Management

• Oversee the complete food and beverage operations across restaurants, banquet facilities, bars and other resort outlets.
• Ensure smooth day-to-day operations and adherence to established service standards.
• Develop and implement departmental SOPs, service procedures and operational checklists.
• Ensure proper coordination between kitchen, service, stewarding, banquet and other departments.
• Monitor daily operations and ensure efficient utilization of resources.
• Conduct regular operational inspections to maintain service quality.

2. Guest Experience & Service Excellence

• Ensure exceptional guest satisfaction through consistent service delivery.
• Handle VIP guests, guest complaints and service recovery situations.
• Monitor guest feedback and implement corrective actions to improve service standards.
• Ensure professional grooming, etiquette and hospitality standards among team members.
• Develop initiatives to improve the overall dining and banquet experience.

3. Revenue Generation & Business Development

• Develop strategies to maximize F&B revenue across restaurants, banquets, events and bars.
• Coordinate with Sales and Marketing teams to drive banquet bookings, weddings, corporate events and social functions.
• Identify opportunities to increase average guest spending and outlet profitability.
• Monitor daily, weekly and monthly revenue performance.
• Introduce promotions, themed dining experiences and special F&B offerings.
• Ensure effective menu pricing and revenue optimization in coordination with the culinary team.

4. Cost Control & Financial Management

• Prepare and monitor annual F&B budgets and operational expenses.
• Control food and beverage costs, wastage and departmental expenditure.
• Monitor inventory, stock levels, consumption and purchasing requirements.
• Ensure proper portion control and adherence to standard recipes in coordination with the Executive Chef.
• Analyze departmental P&L statements and identify areas for improvement.
• Monitor beverage costs, operating supplies and overall departmental profitability.

5. Team Management & Development

• Lead, train and develop F&B Managers, Assistant Managers, Supervisors, Captains and Associates.
• Manage manpower planning, duty rosters, staff allocation and departmental productivity.
• Conduct daily briefings and regular performance reviews.
• Identify training needs and conduct service excellence training.
• Drive employee engagement, discipline and accountability.
• Develop future leaders through coaching and succession planning.

6. Banquet & Events Management

• Oversee food and beverage arrangements for weddings, corporate events, conferences and social functions.
• Coordinate with the Sales, Banquet and Culinary teams to ensure successful event execution.
• Ensure proper event planning, manpower allocation and service arrangements.
• Monitor event revenue, food costs and guest satisfaction.
• Ensure timely setup, execution and closure of banquet operations.

7. Hygiene, Safety & Compliance

• Ensure compliance with FSSAI requirements and applicable food safety regulations.
• Maintain high standards of hygiene, sanitation and cleanliness across all F&B outlets.
• Ensure proper food handling, storage and service practices.
• Monitor safety procedures and departmental equipment maintenance.
• Coordinate with the stewarding and engineering teams to maintain operational standards.

8. Reporting & Administration

• Prepare monthly departmental performance reports and operational MIS.
• Monitor revenue, food costs, beverage costs, manpower expenses and profitability.
• Conduct regular departmental meetings and performance reviews.
• Maintain operational records, inventory reports and departmental documentation.
• Coordinate with Finance, Purchase, Stores, HR, Sales and Kitchen departments.
• Report operational challenges and improvement plans to the General Manager.

Eligibility Criteria

• Degree or Diploma in Hotel Management / Hospitality Management.
• 8–12 years of experience in Food & Beverage operations, preferably in reputed hotels, resorts or luxury hospitality establishments.
• Minimum 3 years of experience in a managerial F&B leadership position.
• Strong experience handling restaurants, banquet operations, weddings and large-scale events.
• Good knowledge of F&B budgeting, P&L management, food cost and beverage cost control.
• Strong understanding of hospitality service standards and guest relationship management.
• Experience in managing large teams and multiple F&B outlets.
• Knowledge of POS systems, inventory management and departmental MIS.
• Excellent leadership, communication, decision-making and problem-solving skills.

Key Performance Indicators (KPIs)

Performance Area

Key Measurement

Revenue Growth

Achievement of monthly F&B revenue targets

Guest Satisfaction

Guest feedback and complaint resolution

Cost Control

Food and beverage cost management

Profitability

Departmental operating profit

Team Management

Employee productivity and retention

Service Quality

Compliance with service SOPs

Banquet Operations

Successful execution of events

Hygiene & Safety

Food safety and hygiene audit scores

Inventory

Stock accuracy and wastage control

Preferred Candidate Profile

• Candidates from reputed hotels, luxury resorts, golf resorts or premium hospitality establishments.
• Experience managing high-volume restaurant and banquet operations.
• Strong exposure to weddings, corporate events, outdoor catering and large-scale functions.
• Ability to drive revenue while maintaining operational standards and cost efficiency.
• Strong leadership skills with a guest-centric approach.