F&B Manager

Scope of F&B Operations: Covers consumer-facing services such as the Restaurant, Café, Bar, Spa, Banquets, and Event Space Management.   

Operational Hours & Staffing: Restaurants and Cafés operate from 07:00–10:00 (Breakfast, if served) and 12:00–22:00, requiring qualified F&B staff during all operating hours.   

Budgeting & Manpower Allocation: Direct F&B manpower and operational consumables are categorized under the Revenue Generating Services Budget Control Head (BCH). Furthermore, HPM associates with direct operational involvement are allocated to CAM / FCAM budgets based on exact time commitment.   

Quality & Health Standards: F&B / Clubhouse operations strictly enforce hygiene protocols, including Crockery, Cutlery & Glassware (CCG) chlorination/sanitization, water quality compliance, and food safety standards.