Deputy General Manager – Food & Beverage Service

About the role

The Deputy General Manager – Food & Beverage Service leads all F&B service operations across restaurants, banquets, bars, room service and outdoor catering. You will ensure exceptional guest experiences, drive revenue growth and maintain brand standards while overseeing a large team of service professionals.

Key responsibilities

• Oversee daily operations of all F&B outlets, ensuring smooth service delivery and guest satisfaction.
• Manage VIP guests, special events and high‑profile banquets, handling feedback and service recovery.
• Drive revenue through upselling, promotions, events and coordination with Sales & Marketing.
• Plan and execute banquets, conferences, weddings and corporate events, coordinating kitchen and service teams.
• Lead, train and develop F&B service managers, outlet managers and staff, monitoring performance and grooming.
• Prepare and manage budgets, control operational and staffing costs, and analyze variance reports.
• Collaborate with Kitchen, Housekeeping, Front Office, Engineering and Purchasing to ensure timely resources.
• Ensure compliance with food safety, hygiene regulations and HACCP guidelines.
• Produce MIS reports on revenue, occupancy, banquet performance and guest satisfaction.

Required profile

• Proven experience in managing multiple F&B service outlets within a hotel or resort.
• Strong leadership and team‑development capabilities.
• Ability to prepare and control budgets, monitor costs and improve profitability.
• Knowledge of food safety standards and HACCP compliance.
• Excellent guest‑service orientation and ability to handle high‑profile events.

Required skills

• HACCP compliance