
F&B Manager
4 days ago
Role Overview
The Food & Beverage Manager is responsible for planning, directing, and coordinating all F&B operations to deliver exceptional dining experiences while ensuring profitability and compliance with quality standards. The role demands strong leadership, operational expertise, and a focus on customer satisfaction.
Key ResponsibilitiesOperations & Service Excellence
- Oversee daily operations of all F&B outlets (restaurant, bar, banquets, catering, room service, etc.).
- Ensure high-quality standards in food preparation, service, hygiene, and guest experience.
- Monitor guest feedback and implement improvements.
- Ensure compliance with health, safety, and sanitation regulations.
Financial Management
- Develop and manage F&B budgets, forecasts, and cost-control measures.
- Monitor revenue, expenses, and profitability of outlets.
- Optimize pricing strategies, menu engineering, and inventory management to maximize margins.
Team Leadership & Training
- Recruit, train, and supervise F&B staff, ensuring high performance and teamwork.
- Conduct regular briefings, performance reviews, and coaching sessions.
- Create and maintain a positive, service-driven culture.
Strategic Planning & Growth
- Develop innovative food and beverage concepts to enhance the brand's competitiveness.
- Collaborate with chefs, sommeliers, and mixologists to curate menus.
- Plan and execute events, promotions, and seasonal offers.
Vendor & Inventory Management
- Negotiate with suppliers for quality and cost efficiency.
- Oversee stock levels, ordering, and inventory control.
- Ensure timely procurement without compromising quality.
Skills & Competencies
- Strong leadership and people management skills.
- Excellent customer service orientation.
- Sound financial and business acumen.
- In-depth knowledge of F&B trends, menu planning, and industry standards.
- Ability to handle pressure and resolve guest complaints effectively.
- Proficiency in POS systems and MS Office.
Qualifications & Experience
- Bachelor's degree / Diploma in Hospitality Management, Culinary Arts, or related field.
- 5–8 years of progressive experience in F&B operations, with at least 2 years in a managerial role.
- Experience in hotels, resorts, or fine dining establishments preferred.
- Strong understanding of F&B compliance, HACCP, and food safety standards.
Key Performance Indicators (KPIs)
- Guest satisfaction scores.
- Revenue growth and profit margins.
- Food cost percentage and wastage control.
- Employee retention and performance levels.
- Successful execution of promotions/events.
Job Types: Full-time, Permanent
Pay: ₹30, ₹35,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Life insurance
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
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