Deputy General Manager Food & Beverage Service

Job Summary

The Deputy General Manager – Food & Beverage Service is responsible for leading and managing all F&B service operations across restaurants, banquets, bars, room service, and outdoor catering (if applicable). The role ensures high-quality guest service, revenue growth, operational efficiency, staff development, and adherence to brand standards while delivering exceptional dining experiences.

• Key Responsibilities
• F&B Service Operations Management
• Oversee daily operations of all F&B service outlets including restaurants, banquets, lounges, bars, and in-room dining.
• Ensure smooth service delivery, guest satisfaction, and operational excellence across all outlets.
• Maintain consistency in service standards as per hotel brand guidelines.
• Guest Experience & Service Quality
• Ensure world-class dining experience and personalized guest service.
• Handle VIP guests, special events, and high-profile banquets.
• Manage guest feedback, complaints, and service recovery processes effectively.
• Monitor online reviews and implement improvement measures.
• Revenue & Business Development
• Drive F&B revenue through upselling, promotions, events, and special packages.
• Coordinate with Sales & Marketing for banquet sales, catering, and restaurant promotions.
• Monitor key performance metrics such as revenue per cover, average check, and banquet yield.
• Identify opportunities for new concepts, menus, and revenue streams.
• Banquets & Events Management
• Oversee planning and execution of banquets, conferences, weddings, and corporate events.
• Ensure seamless coordination between kitchen, service, and operations teams.
• Manage event logistics, guest expectations, and execution quality.
• Team Leadership & Development
• Lead and supervise F&B service managers, outlet managers, supervisors, and service staff.
• Conduct training programs on service etiquette, upselling, product knowledge, and hospitality standards.
• Monitor staff performance, grooming, discipline, and productivity.
• Develop succession planning and talent retention strategies.
• Cost Control & Budgeting
• Prepare and manage F&B service budgets.
• Monitor operational costs, staffing costs, and outlet profitability.
• Implement cost-control measures without compromising service quality.
• Analyze variance reports and take corrective actions.
• Coordination with Departments
• Work closely with Kitchen (Culinary), Housekeeping, Front Office, Engineering, and Purchase departments.
• Ensure timely availability of materials, equipment, and operational support.
• Coordinate with Finance for billing, revenue tracking, and audits.
• Hygiene, Safety & Compliance
• Ensure compliance with food safety standards, hygiene regulations, and HACCP guidelines.
• Maintain cleanliness and safety standards in all F&B outlets.
• Ensure adherence to hotel SOPs and statutory regulations.
• Reporting & Administration
• Prepare F&B service MIS reports including revenue, occupancy, banquet performance, and guest satisfaction.
• Review operational reports and provide strategic recommendations.
• Participate in management meetings and contribute to business planning.