F&B Manager – Events & Outdoor Catering

Job Description

Position Overview

The F&B Manager – Events & Outdoor Catering is responsible for leading and managing all banquet food and beverage operations, social celebrations, weddings, corporate events, MICE functions, and outdoor catering assignments at Fairmont Mumbai and external venues.

The role focuses on delivering exceptional luxury hospitality experiences through meticulous event planning, flawless operational execution, personalized guest service, and strong commercial performance. The incumbent will work closely with the Sales & Events, Culinary, Stewarding, and other operational teams to translate client expectations into memorable experiences that reflect Fairmont’s commitment to excellence.

The position is accountable for driving revenue growth, optimizing profitability, maintaining service and food safety standards, managing operational resources, and developing a high-performing team. Particular emphasis is placed on outdoor catering logistics, client relationship management, cost control, risk mitigation, and ensuring consistent luxury service standards across all event locations.

Key Responsibilities

• 1. Events & Banquet Operations

• Lead the planning, coordination, and execution of weddings, social celebrations, corporate conferences, gala dinners, MICE functions, and other special events.

• Ensure all events are executed in accordance with approved Banquet Event Orders (BEOs), client requirements, function sheets, timelines, and hotel standards.

• Conduct pre-event briefings, operational readiness checks, and post-event reviews to ensure seamless delivery.

• Coordinate with Sales & Events, Culinary, Stewarding, Engineering, Housekeeping, Security, and other departments to ensure operational alignment.

• Maintain exceptional standards of food presentation, table setup, service etiquette, ambience, and guest engagement.

• Monitor event progress and proactively resolve operational challenges while minimizing disruption to the guest experience.

• Ensure adequate staffing, equipment, and service resources are deployed based on event size, complexity, and service requirements.

• 2. Outdoor Catering Operations

• Manage end-to-end outdoor catering operations at external venues, corporate premises, private residences, wedding locations, and other approved destinations.

• Conduct venue inspections to assess infrastructure, kitchen facilities, utilities, accessibility, guest flow, safety requirements, and logistical feasibility.

• Develop detailed event execution plans covering manpower, transportation, food dispatch, equipment, crockery, cutlery, linen, furniture, beverages, and service stations.

• Coordinate with the Executive Chef and Culinary team to ensure food quality, safe transportation, temperature control, timely delivery, and appropriate presentation at external venues.

• Supervise loading, dispatch, setup, service, replenishment, dismantling, and return of all hotel equipment and assets.

• Establish contingency plans for adverse weather, traffic delays, power failures, equipment breakdowns, and last-minute changes in guest numbers.

• Ensure that all external vendors and service partners adhere to agreed operational, hygiene, safety, and service standards.

• Maintain accurate records of equipment movement, inventory, consumption, breakage, and losses for each assignment.

• Ensure the outdoor catering experience reflects Fairmont's luxury positioning and service philosophy.

• 3. Guest Experience & Client Relationship Management

• Collaborate with the Sales & Events team to understand client expectations, event objectives, budgets, themes, dietary preferences, and special requirements.

• Participate in client meetings, menu tastings, venue inspections, and pre-event planning discussions.

• Deliver personalized service to VIP guests, wedding families, corporate leaders, and high-profile clientele.

• Ensure prompt and professional resolution of guest complaints, service concerns, and event-related issues.

• Build strong relationships with corporate clients, wedding planners, event organizers, and external venue partners to encourage repeat business.

• Obtain post-event feedback and implement improvements to enhance guest satisfaction and service delivery.

• 4. Revenue Generation & Business Development

• Work with Sales & Events to identify opportunities for incremental revenue through premium menus, beverage packages, live counters, customized catering concepts, and value-added services.

• Support business development initiatives to position Fairmont Mumbai as a preferred destination for luxury events and outdoor catering.

• Identify opportunities across weddings, corporate gatherings, private celebrations, and premium off-site events.

• Drive responsible upselling and cross-selling while maintaining guest satisfaction and brand positioning.

• Monitor event revenue, average spend, contribution margins, and business performance against agreed targets.

• Ensure operational feasibility and commercial viability of event commitments and customized client requests.

• 5. Financial Management & Cost Control

• Monitor event budgets, food and beverage costs, labour expenses, equipment rentals, transportation, consumables, and outsourced services.

• Work closely with Finance and Cost Control to review event costing, profitability, billing support, and financial reconciliation.

• Control wastage, breakage, pilferage, unauthorized consumption, and unnecessary operational expenditure.

• Ensure additional services and changes to client requirements are documented, approved, and communicated for accurate billing.

• Review event profitability and recommend corrective measures to improve operating margins without compromising service quality.

• Ensure efficient resource utilization and compliance with approved financial controls.

• 6. Food Safety, Hygiene & Risk Management

• Ensure compliance with applicable food safety regulations, hotel hygiene standards, and established food handling procedures.

• Monitor food storage, preparation, transportation, holding temperatures, display, replenishment, and service practices.

• Ensure accurate communication and handling of allergens, dietary restrictions, and special meal requests.

• Verify venue readiness, emergency access, equipment safety, fire precautions, and relevant operational permissions.

• Ensure appropriate licensing, approvals, and compliance requirements are addressed for outdoor catering assignments.

• Report incidents, near misses, food safety concerns, and guest injuries through established hotel procedures.

• Conduct regular inspections and ensure corrective actions are implemented within the stipulated timelines.

• 7. People Management & Leadership

• Lead, coach, and develop the Events, Banquet, and Outdoor Catering team to deliver consistent luxury service.

• Prepare manpower plans and duty rosters aligned with event schedules, business volumes, and productivity requirements.

• Conduct pre-shift briefings, service training, performance discussions, and on-the-job coaching.

• Identify training needs in banquet service, outdoor catering logistics, guest engagement, upselling, and event execution.

• Foster a culture of accountability, teamwork, grooming, discipline, and continuous improvement.

• Coordinate with People & Culture on recruitment, onboarding, attendance, performance management, and colleague engagement.

• Ensure fair workload distribution and adherence to hotel policies and applicable employment requirements.

• Promote Fairmont's Heartist culture by encouraging respectful collaboration, colleague well-being, and service excellence.

• 8. Inventory & Operational Asset Management

• Maintain accurate inventories of banquet equipment, supplies, and assets across venues and events.

• Implement asset tracking, loss prevention, and maintenance planning to support seamless event delivery.

• Ensure proper storage, handling, and rotation of all banquet-related inventory.

• collaborate with Engineering and Housekeeping teams to address equipment maintenance, repairs, and replacement needs.

• Manage supplier relationships for equipment rental, furniture, linens, and consumables to meet event requirements.

• Monitor depreciation, asset utilization, and cost control to optimize overall venue performance.

• 9. Compliance, Quality & Service Standards

• Uphold Fairmont's service standards, brand guidelines, and luxury positioning in all guest interactions and event delivery.

• Implement and monitor quality assurance processes to ensure consistency across all event locations and external partnerships.

• Maintain strict adherence to hotel policies, local regulations, and corporate governance requirements.

• 10. Collaboration & Stakeholder Engagement

• Work closely with Sales & Events, Culinary, Stewarding, Engineering, Housekeeping, Security, and other departments to ensure alignment with client objectives and hotel standards.

• Build strong partnerships with external venue partners, wedding planners, and corporate clients to foster long-term relationships and drive repeat business.

• 11. Innovation & Continuous Improvement

• Identify opportunities for process improvements, operational efficiencies, and innovative outdoor catering concepts to enhance the guest experience and profitability.

• Stay abreast of industry trends, market dynamics, and luxury hospitality standards to maintain a competitive edge.

• Note: The description above reflects the content provided in the source posting. It may be subject to updates by Fairmont Hotels & Resorts.