Title:  Food & Beverage Manager

About IHCL

Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asia's largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces.

Careers at IHCL

At IHCL, we believe our employees are our greatest asset. We are committed to fostering a dynamic work environment that encourages innovation, collaboration, and personal growth. Join us in creating memorable experiences and shaping the future of hospitality. Explore exciting career opportunities with us and be a part of a vibrant team that values passion, excellence, and diversity. 

Job Objective

We are seeking a dynamic and experienced Food & Beverage Manager to oversee daily operations of our catering and dining services. The ideal candidate will ensure exceptional guest experiences, maintain high standards of quality and hygiene, and drive profitability through efficient management of staff, resources, and service delivery.

Essential Job Tasks

Operational Management

• Oversee daily food and beverage operations across restaurants, bars, banquets, and catering outlets.

• Ensure compliance with hygiene, sanitation, and safety standards.

• Monitor inventory, procurement, and stock control to avoid shortages or wastage.

• Implement cost‑control measures to maximize profitability.

Staff Leadership

• Recruit, train, schedule, and supervise food & beverage staff.

• Conduct performance evaluations and provide coaching for skill development.

• Foster teamwork and maintain high morale among employees.

 Customer Service

• Ensure exceptional guest experiences through quality service and attention to detail.

• Handle customer complaints and feedback promptly and professionally.

• Develop strategies to enhance guest satisfaction and loyalty.

 Financial & Administrative

• Prepare budgets, forecasts, and financial reports for F&B operations.

• Track revenue, expenses, and profitability against targets.

• Negotiate with suppliers and maintain vendor relationships.

Menu & Event Planning

• Collaborate with chefs and culinary teams on menu design and updates.

• Plan and execute special events, banquets, and catering functions.

• Introduce innovative food and beverage concepts to attract customers.

 Strategic Development

• Analyze market trends and competitor offerings to stay competitive.

• Implement marketing and promotional activities for F&B outlets.

• Drive continuous improvement in service standards and operational efficiency.

Areas of Responsibility

• Manage and supervise all food and beverage operations.

• Ensure compliance with health, safety, and hygiene standards.

• Develop menus, monitor inventory, and control costs.

• Lead, train, and motivate the F&B team to deliver outstanding service.

• Handle guest feedback and ensure customer satisfaction.

• Collaborate with other departments to support events and functions.

Required Qualifications

• Bachelor’s degree/diploma in Hospitality Management or related field.

• Proven experience as Food & Beverage Manager or similar role.

• Strong leadership, communication, and organizational skills.

• Knowledge of food safety regulations and industry best practices.

• Ability to manage budgets and achieve revenue targets.

Work Experience

• 6+ years of progressive experience in managing food and beverage operations across hotels, resorts, and catering establishments.

• Proven ability to lead and motivate teams of 50+ staff, ensuring high morale, productivity, and service excellence.

• Expertise in menu planning, cost control, and vendor negotiations, resulting in consistent revenue growth and reduced operational costs.

• Strong track record of maintaining hygiene, safety, and compliance standards, with zero non‑compliance incidents during audits.

• Successfully planned and executed large‑scale banquets and corporate events for up to 1,000 guests, ensuring seamless service delivery.

• Skilled in customer relationship management, consistently achieving guest satisfaction scores above 90%.

• Experienced in budget preparation, forecasting, and financial reporting, aligning operational performance with organizational goals.

• Adept at introducing innovative food and beverage concepts that enhanced brand reputation and attracted new clientele.

Languages Needed in Position

• Fluent in English (spoken and written).

• Proficient in local language(s) for staff and guest interactions.

• Hospitality vocabulary: polite greetings, service etiquette, menu descriptions, complaint handling phrases.

• Cross‑cultural communication skills to interact with diverse guests and teams.

Key Interfaces- External

• Food suppliers (produce, meat, seafood, dairy, dry goods).

• Beverage suppliers (wine, spirits, soft drinks, coffee/tea).

• Equipment and service providers (kitchen equipment, linen, cleaning services).

• Negotiating contracts, ensuring timely deliveries, and maintaining quality standards.

 Guests & Customers

• Direct interaction with guests to ensure satisfaction.

• Handling complaints, feedback, and special requests.

• Building loyalty and repeat business through excellent service.

  Regulatory & Government Authorities

• Health inspectors and food safety authorities.

• Local municipal bodies for licenses and permits.

• Labor and employment authorities for compliance with workplace laws.

 Event Organizers & Corporate Clients

• External event planners for banquets, conferences, and weddings.

• Corporate clients booking catering services.

• Coordinating menus, logistics, and service standards.

Marketing & Business Partners

• Travel agencies, tour operators, and hotel partners.

• External marketing agencies for promotions and campaigns.

• Collaborations with local businesses for cross‑promotions.

Key Interfaces- Internal

Culinary Team

• Executive Chef and kitchen staff for menu planning, food preparation, and quality control.

• Coordination on inventory, portion sizes, and special dietary requirements.

Front Office / Guest Services

• Reception and concierge for guest feedback, reservations, and special requests.

• Aligning F&B services with guest arrivals, events, and VIP needs.

 Housekeeping

• Coordination for linen, tableware, and cleanliness standards in dining areas.

• Ensuring hygiene compliance across restaurants, bars, and banquet halls.

 Finance & Accounts

• Budgeting, cost control, and revenue tracking.

• Approvals for procurement, vendor payments, and financial reporting.

 Sales & Marketing

• Collaborating on promotions, events, and campaigns to boost F&B sales.

• Supporting branding and guest engagement initiatives.

 Human Resources

• Recruitment, training, and performance management of F&B staff.

• Compliance with labor laws, workplace safety, and employee welfare.

Maintenance / Engineering

• Ensuring kitchen equipment, refrigeration, and dining facilities are in working order.

• Coordinating repairs and preventive maintenance.

Behavioural Competencies

Equal Opportunities Employment at IHCL

At IHCL, we celebrate diversity and are committed to creating an inclusive environment for all employees. We are proud to be an equal opportunity employer and do not discriminate based on race, color, religion, gender, sexual orientation, age, national origin, disability, or any other status protected by applicable law. We encourage all qualified individuals to apply and join our team, where every voice is valued and respected.