As the F&B Manager, you oversee all food & beverage operations across outlets (restaurants, bars), banquets and In Room Dining in a 5 star luxury environment with 461 rooms. Your primary goal: deliver exceptional guest experiences while achieving departmental financial objectives Operational Management.
Operational Leadership
- Manage and optimize daily operations across all F&B outlets, including Baluchi (Pan Indian), OKO (Pan Asian), The Grill Room, Le Petit Café, 24/7 dining, the bar, and room service.
- Supervise banquet and catering services for events in 39,000 sq ft of event space (Crystal Ballroom, Regency/Regal Halls, garden venues)
- Ensure compliance with hygiene, safety, and hotel SOPs.
Financial & Revenue Management
- Set and track budgets, cost controls, inventory, procurement, and revenue targets.
- Oversee cashing up procedures and revenue reconciliation in line with group policies.
Team Leadership & HR
- Recruit, train, schedule (prepare weekly rotas), and mentor F&B staff.
- Adjust staffing for peak times, leave, or absence efficiently.
Guest Experience & Service Quality
- Handle guest feedback and complaints promptly and professionally.
- Maintain high standards of guest satisfaction and deliver consistent service excellence.
Marketing & Menu Strategy
- Collaborate on menu development, seasonal promotions, beverage offerings, and cross venue upsells.
- Drive F&B sales through events, promotions and coordinated marketing efforts
Qualifications & Desired Skills
Experience: 12 years minimum in F&B, preferably in 5★ hotels or luxury fine-dining venues in India.
Education: Degree or diploma in Hospitality, Hotel Management, Business Administration, or related field.
Language: Proficient in written and spoken English; knowledge of Indian cuisine is advantageous.
Skills: Leadership, team building, customer service, cost-control, budgeting, MS Office & F&B systems (e.g. Opera), problem-solving, detail-oriented attitude.
Email CV to: pratishtha.saxena@thelalit.com, aman.gupta@thelalit.com
