Food and Beverage Manager

Organisation: Punjabi Bagh Club, New Delhi Reports to: General Manager (with oversight from the Management Committee) Location: Club Bar and associated event venues Role PurposeTo run the Club Bar as a profitable, well-controlled, member-focused operation, delivering consistent service quality, strong revenue, and full excise compliance. Key Responsibilities 1. Operations and Service Manage daily bar operations, including opening and closing, shift rostering, and service standards. Lead, train, and supervise bar staff, and maintain discipline, grooming, and conduct standards. Ensure a smooth experience for members and guests across weekdays, weekends, holidays and special events. 2. Revenue and Menu Drive footfall and per-cover spend through events, promotions and partnerships (subject to Management approval). Implement the approved bar menu and brand list. Adhere strictly to Management-approved pricing. 3. Stock and Financial Controls Maintain par stock levels and follow structured ordering, receiving, and issuance protocols. Indent stock from the central store, and track wastage, breakage, and variances. Prepare daily sales reports and support P&L tracking and periodic third-party audits. 4. Excise and Regulatory Compliance Ensure compliance with Delhi Excise Rules, including liquor issuance records and E-Abkari portal entries. Coordinate daily event licences with Club Management. Enforce responsible service practices. 5. Member and Event Management Handle member feedback and complaints promptly and courteously. Support event planning and execution at Club venues and enforce guest and entry protocols. Qualifications and Experience Degree or diploma in Hotel Management or equivalent. Minimum 3–5 years of bar or F&B experience, including at least 3 years in a managerial role in a club, hotel, or premium bar. Working knowledge of Delhi Excise regulations and stock and inventory systems. Key Skills Strong leadership and team management. Beverage knowledge (spirits, wine, beer, cocktails). Financial and inventory control and POS and reporting proficiency. Excellent member-handling and communication skills. Integrity, discretion and ability to work late hours, weekends, and holidays. Key Performance Indicators Monthly revenue and operating profit against target. Stock variance and wastage within set limits. Zero excise violations. Member satisfaction and service quality scores.