Company Description

Fairmont Hotels & Resorts is where the intimate equally coexists with the infinite – an unrivaled portfolio of more than 90 extraordinary hotels where grand moments of life, heartfelt pleasures and personal milestones are celebrated and remembered long after any visit. Since 1907, Fairmont has created magnificent, meaningful and unforgettable hotels, rich with character and deeply connected to the history, culture and community of its destinations – places such as The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs in Canada, Fairmont Peace Hotel in Shanghai, and Fairmont The Palm in Dubai. Famous for its engaging service, awe-inspiring public spaces, locally inspired cuisine, and iconic bars and lounges, Fairmont also takes great pride in its pioneering approach to hospitality and leadership in sustainability and responsible tourism practices. Fairmont is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries, and a participating brand in ALL - Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.

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, crockery, cutlery, linen, furniture, portable bars, buffet equipment, and outdoor catering assets.
Ensure proper storage, cleanliness, maintenance, and availability of equipment for upcoming events.
Coordinate with Stewarding, Engineering, Purchasing, and approved vendors for repairs, servicing, rentals, and replacement requirements.
Implement standard checklists for event preparation, equipment dispatch, setup, dismantling, and reconciliation.
Monitor equipment utilization and minimize losses, breakage, and unnecessary replacement costs.
Ensure responsible waste management and sustainable operating practices, including reducing food waste and unnecessary single-use materials.

9. Reporting, Standards & Continuous Improvement

Ensure adherence to Fairmont brand standards, Accor policies, hotel SOPs, grooming guidelines, and service protocols.
Monitor guest satisfaction, event revenue, profitability, cost variances, operational productivity, and audit performance.
Prepare event performance reports, cost analyses, incident reports, inventory reconciliations, and management updates.
Conduct regular operational reviews and implement action plans to address service gaps and recurring issues.
Maintain accurate records of event requirements, client approvals, staffing deployment, equipment movement, and operational exceptions.
Identify opportunities to improve service delivery, operational efficiency, event concepts, and client experience.

Key Performance Indicators (KPIs)

Achievement of assigned event revenue and outdoor catering business targets.
Guest satisfaction, client feedback, and event experience scores.
Event profitability and adherence to food, beverage, and labour cost budgets.
Incremental revenue generation through upselling and customized offerings.
Accuracy of event costing, billing documentation, and financial reconciliation.
Compliance with food safety, hygiene, brand standards, and operational audits.
Manpower productivity, training completion, and colleague engagement.
Inventory accuracy and reduction in breakage, wastage, and equipment losses.
Client retention, repeat business, and quality of event execution.
Timely completion of reports, operational reviews, and corrective actions.

Qualifications

Qualifications & Experience

Bachelor's degree or diploma in Hotel Management, Hospitality Management, Food & Beverage Service, or a related discipline.
Approximately 5–8 years of relevant hospitality experience, including managerial or supervisory responsibility in banquet operations, events, or premium outdoor catering.
Demonstrated experience in managing large-scale weddings, corporate events, gala functions, and off-site catering assignments.
Strong understanding of banquet operations, food and beverage service, event logistics, costing, budgeting, and inventory management.
Experience managing premium clientele, event planners, corporate accounts, and external venue partners.
Knowledge of food safety, hygiene practices, risk management, and applicable hospitality regulations.

Additional Information

Our commitment to Diversity & Inclusion :

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

F&B Manager - Events / Outdoor Catering

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