F&B Manager - ACH

Job description

Key Responsibilities: F&B Manager (EDR Room)

Make sure the promoters floor, executive dining areas, and ante rooms are perfectly set up and ready for service every single day- (check ambiance, lights and temperature and F&B supplies)
Provide high-end, butler-style service for promoters and VVIP guests. You will follow strict protocols to make sure every formal lunch, dinner, and high tea goes off without an error.

Ensure menu cards are prepared and shared with production team and are displayed in the kitchen.
Keep everything clean and safe. This means daily kitchen and pantry checks to follow FSSAI rules, testing food freshness, and making sure portion sizes are correct. Regularly updating butlers and EDR staff on the service standards.
Menu Planning-Work with the admin team, chefs, and nutritionists to create healthy weekly menus.
You will also draft special meals for VVIP visits
Do a monthly audit of all Crockery, Cutlery, and Glassware and send the report to the client.

Stay on top of new trends and suggest modern tableware to keep the service looking fresh.
Lead and train your team of servers and HK associates and KST. You will make sure everyone looks professional, speaks politely, and stays calm and discreet, even when things get busy or stressful
Ensure High Teas on the promoters' floor are well-managed and served punctually. Avoid menu repetition by offering a variety of options (post approval of the client), and conduct regular training for butlers to maintain these service standards.
Create staff shift rosters and lead weekly EDR meetings, ensuring minutes of the meeting are recorded.

Promptly address staff grievances and escalate them to the client and Sodexo leadership when necessary.
Be present on the floor whenever promoters are dining to personally oversee service standards, table layouts, and the overall ambiance. Ensure specific team members are assigned to every stage of the meal, from soups and salads to the main course and desserts, to provide seamless service


Role Summary- F&B Manager

To lead and manage premium dining operations for the promoter’s floor and EDR, ensuring world-class VVIP hospitality standards, flawless service execution, and uncompromised hygiene across all assigned areas.

Responsible Areas
Executive Dining Rooms
Promoters Floor Dining Areas & Ante Rooms
Main Kitchen 
Pantry 
Overall VVIP Floor Operations

Core Responsibilities
Overall Operations Management
Oversee end-to-end dining operations across EDR, Promoters Floor, Kitchen, and Pantry.
Ensure seamless coordination between production and service teams
Always maintain 100% service readiness ,Cleanliness & Hygiene Control
Ensure immaculate cleanliness in dining areas, kitchens, and service stations
Conduct daily hygiene audits aligned with FSSAI standards
Maintain strict food safety, storage, and sanitation compliance, Hospitality & Service Excellence.
Deliver refined, discreet butler-style service for promoters and VVIP guests
Personally supervise formal lunches, dinners, and high teas.
Maintain premium ambiance standards (lighting, temperature, fragrance, table aesthetics)
Product Quality & Menu Oversight
Ensure premium ingredient sourcing with focus on fresh and organic produce
Monitor taste consistency, portion accuracy, and presentation standards
Collaborate on curated weekly and VVIP-specific menus
Speed, Accuracy & Service Precision
Ensure timely and synchronized course delivery
Eliminate service errors and maintain attention to guest preferences
Be present on the floor whenever promoters are dining to personally oversee service standards, table layouts, and the overall ambiance.

Ensure specific team members are assigned to every stage of the meal, from soups and salads to the main course and desserts, to provide seamless service ,Implement structured service checklists
Maintenance & Asset Governance Conduct monthly audits of CCGL (Crockery, Cutlery, Glassware & Linen)
Ensure preventive maintenance of kitchen and pantry equipment
Replace damaged assets immediately and recommend upgrades

Team Leadership
Train and mentor service, HK, and kitchen support teams
Enforce grooming, etiquette, and confidentiality standards
Prepare staff rosters ensuring uninterrupted VVIP coverage
Create staff shift rosters and lead weekly EDR meetings, ensuring minutes of the meeting are recorded.

Promptly address staff grievances and escalate them to the client and Sodexo leadership when necessary

Performance Objective

To maintain a zero-complaint, zero-escalation VVIP dining environment reflecting precision, elegance, hygiene
excellence, and operational efficiency

Education

UG: BHM /BHMCT in Any Specialization