Food and Beverage Manager

Company Description VGP Heritage Venues is a coastal event destination in Chennai’s ECR, combining heritage architecture, open-air spaces, and ocean views for corporate and private gatherings. The venues host corporate day outings, retreats, cocktail evenings, team lunches, celebratory dinners, beachfront gatherings, offsite meetings, and large-scale company retreats. With curated dining experiences and seamless event coordination, the team focuses on delivering memorable, high-quality hospitality.

The atmosphere blends modern service standards with traditional warmth, creating settings where teams can relax, connect, and celebrate by the sea.
Role Description The Food and Beverage Manager is a full-time, on-site role based in Chennai, responsible for overseeing all food and beverage operations across VGP Heritage Venues. The role includes planning menus, coordinating with kitchen and service teams, ensuring consistent quality and presentation, and maintaining hygiene and safety standards in all service areas. The manager will supervise staff scheduling, training, and performance, while ensuring attentive customer service during corporate events, retreats, and private functions.

Daily responsibilities also include managing inventory, monitoring costs, supporting budgeting and revenue targets, and collaborating with the events team to deliver smooth, well-executed dining experiences that align with the venue’s brand and guest expectations.
Qualifications

• Strong expertise in Food Service and Food & Beverage operations, including menu planning and quality control.
• Proven ability in Customer Service, with a focus on guest satisfaction and handling feedback professionally.
• Experience in Training and supervising food and beverage staff to maintain service standards.
• Competence in Budgeting and cost control for food and beverage departments.
• Previous experience in hotels, resorts, or event venues, preferably in a managerial or supervisory role.
• Knowledge of food safety, hygiene regulations, and best practices in hospitality.
• Strong organizational, communication, and leadership skills, with the ability to work flexible hours, including evenings and weekends as required by events.
• Relevant diploma or degree in Hospitality Management, Hotel Management, or a related field is preferred.