Job Description
The Food & Beverage Manager functions as a strategic business leader of a property's food & beverage/culinary operations. The position ensures Food & Beverage Operations meet the brand’s standards, targets customer needs, ensure associate satisfaction, focus on growing revenues, maximizes the financial performance of the department and oversees the development & implementation of the departmental strategies.
• Partnering with Mancom to create the hotel annual business strategy.
• Develops departmental goals and strategies and ensure alignment with the hotel business strategy.
• Conducts periodic competition analysis and plan tactical strategies to increase and maintain a leading share in the market.
• Reviews financial reports and statements to determine how restaurants are performing against budget.
• Plans the Food & Beverage budget in line with the hotel targets and strategy.
• Participates in the revenue meetings and contribute towards achieving all restaurant revenue targets.
• Analyzes information, plan expenses against forecasted revenues so as to ensure that the departmental EBITDA % is achieved on a monthly basis.
• Plans incentive programs in consultation with Human Resources and Finance department to drive upselling opportunities in the department.
• Manages and allocates resources to optimize cost in line with targets and conduct periodic reviews.
• Reviews the menu engineering of all the restaurants in coordination with the Executive Chef and develop the menu pricing based on the same.
• Maintains good relationship with the vendors and actively involve them in new product development and quality assurance.
• Coordinates with the Director of Sales and Executive Chef in developing a periodic promotional calendar, keeping in mind competition analysis & global trends.
• Coordinates with the General Manager, Executive Chef & Public Relations manager/Director of Sales to plan events for the customer.
• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Conducts regular managerial and departmental staff meetings to ensure an effective two-way communication process is followed.
• Attends all Mancom and other hotel meetings as and when required.
Other Responsibilities
• Reviews audit findings - Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures to ensure full compliance
• Prepares the internal audit checklists as per the IHCL Safety Guidelines
• Adheres to all departmental legal compliances
• Identify risks and develop HIRA (Hazard Identification and Risk Assessment).
• Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity)
• In addition to the above-mentioned duties and job functions, performs any other assignment given by the management within the scope of job
• Partnering with Mancom to create the hotel annual business strategy.
• Develops departmental goals and strategies and ensure alignment with the hotel business strategy.
• Conducts periodic competition analysis and plan tactical strategies to increase and maintain a leading share in the market.
• Reviews financial reports and statements to determine how restaurants are performing against budget.
• Plans the Food & Beverage budget in line with the hotel targets and strategy.
• Participates in the revenue meetings and contribute towards achieving all restaurant revenue targets.
• Analyzes information, plan expenses against forecasted revenues so as to ensure that the departmental EBITDA % is achieved on a monthly basis.
• Plans incentive programs in consultation with Human Resources and Finance department to drive upselling opportunities in the department.
• Manages and allocates resources to optimize cost in line with targets and conduct periodic reviews.
• Reviews the menu engineering of all the restaurants in coordination with the Executive Chef and develop the menu pricing based on the same.
• Maintains good relationship with the vendors and actively involve them in new product development and quality assurance.
• Coordinates with the Director of Sales and Executive Chef in developing a periodic promotional calendar, keeping in mind competition analysis & global trends.
• Coordinates with the General Manager, Executive Chef & Public Relations manager/Director of Sales to plan events for the customer.
• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Conducts regular managerial and departmental staff meetings to ensure an effective two-way communication process is followed.
• Attends all Mancom and other hotel meetings as and when required.
Other Responsibilities
• Reviews audit findings - Safety/Hygiene and TPAM (Taj Positive Assurance Model) and takes corrective measures to ensure full compliance
• Prepares the internal audit checklists as per the IHCL Safety Guidelines
• Adheres to all departmental legal compliances
• Identify risks and develop HIRA (Hazard Identification and Risk Assessment).
• Adheres to roles and responsibilities pertaining to safety as defined by the hotel from time to time as per the PCM (Progressive Consequence Management) SOP and IMBC (Incident Management and Business Continuity)
• In addition to the above-mentioned duties and job functions, performs any other assignment given by the management within the scope of job
💡 Quick Summary
Seeking a career-building opportunity? The Food Beverage Manager position is now open for candidates interested in the Hotel Jobs sector. This role in Kochi offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Hotel Jobs is a plus.
