Food And Beverage Manager

Hotel Queen Road; New Delhi; Hybrid; INR 900,000 - 1,800,000; Full time

Job summary

Hotel Queen Road in Delhi is seeking a seasoned hospitality leader to manage the F&B operations across restaurants, bars, lounges, room service, and events. You will drive service flow, ensure brand standards, and coordinate between FOH and BOH teams to deliver exceptional guest experiences.

The role also covers financial targets, cost control, menu planning with chefs, staff recruitment and development, and rigorous quality and safety inspections to uphold HACCP and local regulations.

Responsibilities

• Manage Outlets: Oversee restaurants, bars, lounges, room service, and conference/banquet events.
• Service Flow: Ensure all venues open on time, run smoothly during peak rushes, and meet brand standards.
• Inter-Department Coordination: Bridge communication between front-of-house (FOH) service teams and back-of-house (BOH) kitchen staff.
• P&L Responsibility: Track departmental revenue, set financial targets, and manage Profit & Loss (P&L) statements.
• Cost Control: Monitor food, beverage, and labor costs to maximize profit margins.
• Inventory Control: Supervise stock-taking, goods receiving, storage conditions, and vendor ordering to reduce waste.
• Collaborate with Chefs: Work alongside executive chefs to build seasonal menus that reflect customer preferences and food trends.
• Menu Engineering & Costing: Calculate recipe costs, set item prices, and analyze menu profitability.
• Recruitment & Onboarding: Hire, train, schedule, and evaluate F&B service, bar, and kitchen personnel.
• Training & Development: Conduct regular service, wine knowledge, safety, and hospitality training sessions.
• Performance Management: Set shift targets, delegate duties fairly, and address staff discipline issues.
• Quality Inspections: Routinely check table setups, equipment serviceability, food presentation, and cleanliness.
• Guest Relations: Greet high-profile guests, walk the dining floor, and personally handle escalated complaints.
• Regulatory Standards: Enforce local health, hygiene, sanitation, and food safety regulations (such as HACCP principles).
• Workplace Safety: Ensure safety protocols and equipment standards are maintained across all kitchen and dining spaces.

Job description

• Manage Outlets: Oversee restaurants, bars, lounges, room service, and conference/banquet events.
• Service Flow: Ensure all venues open on time, run smoothly during peak rushes, and meet brand standards.
• Inter-Department Coordination: Bridge communication between front-of-house (FOH) service teams and back-of-house (BOH) kitchen staff.

2. Financial & Budget Management

• P&L Responsibility: Track departmental revenue, set financial targets, and manage Profit & Loss (P&L) statements.
• Cost Control: Monitor food, beverage, and labor costs to maximize profit margins.
• Inventory Control: Supervise stock-taking, goods receiving, storage conditions, and vendor ordering to reduce waste.

3. Menu Planning & Pricing

• Collaborate with Chefs: Work alongside executive chefs to build seasonal menus that reflect customer preferences and food trends.
• Menu Engineering & Costing: Calculate recipe costs, set item prices, and analyze menu profitability.

4. Staff Leadership & Human Resources

• Recruitment & Onboarding: Hire, train, schedule, and evaluate F&B service, bar, and kitchen personnel.
• Training & Development: Conduct regular service, wine knowledge, safety, and hospitality training sessions.
• Performance Management: Set shift targets, delegate duties fairly, and address staff discipline issues.

5. Guest Satisfaction & Quality Control

• Quality Inspections: Routinely check table setups, equipment serviceability, food presentation, and cleanliness.
• Guest Relations: Greet high-profile guests, walk the dining floor, and personally handle escalated complaints.

6. Health, Safety, and Compliance

• Regulatory Standards: Enforce local health, hygiene, sanitation, and food safety regulations (such as HACCP principles).
• Workplace Safety: Ensure safety protocols and equipment standards are maintained across all kitchen and dining spaces.