Assistant Food Beverage Manager

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Position Overview

The Assistant Food & Beverage (F&B) Manager will be responsible for overseeing the day-to-day operations of the resort’s dining outlets and in-room dining, ensuring exceptional guest experiences, maintaining high service standards, and supporting profitability goals. The incumbent will collaborate closely with the General Manager to develop and implement operational strategies, uphold brand values, and drive continuous service improvement.

Key Responsibilities

Operational Management

• Supervise daily operations of the resort’s restaurant and in-room dining services.
• Ensure compliance with health, safety, and hygiene regulations.
• Monitor inventory levels, manage procurement, and oversee cost control measures.

Guest Experience & Service Excellence

• Ensure exceptional guest service, anticipating needs and addressing feedback promptly.
• Maintain consistent service standards aligned with The Machan Resorts’ brand ethos.
• Develop and implement initiatives to enhance guest satisfaction scores.

Team Leadership & Development

• Lead, train, and motivate F&B staff to achieve performance goals.
• Conduct regular briefings, performance appraisals, and skill enhancement programs.
• Foster a culture of accountability, teamwork, and professional growth.

Financial & Business Goals

• Assist in preparing budgets, forecasts, and monthly performance reports.
• Track and optimise revenue streams and manage expenses to meet profitability targets.
• Identify opportunities for upselling, promotions, and special dining events to boost revenue.

Coordination & Communication

• Work in synergy with the Culinary Team, Front Office, and Sales & Marketing for seamless operations.
• Liaise with vendors and suppliers as required.

Qualifications & Experience

• Bachelor’s degree / Diploma in Hotel Management, Hospitality, or related field.
• Minimum 4–6 years of relevant experience in F&B operations, preferably in a resort or luxury hotel environment.
• Strong leadership, interpersonal, and communication skills.
• Proven track record in managing restaurant and in-room dining operations and achieving KPIs.
• Knowledge of F&B cost control systems, menu engineering, and guest service excellence.

Key Competencies

• Service Orientation & Guest-Centric Approach
• Problem-Solving & Decision-Making
• Financial Acumen & Cost Control
• People Management & Coaching
• Adaptability in a dynamic resort environment

Compensation & Benefits

• Salary: Up to ₹70,000 per month (commensurate with experience)
• Accommodation and meals as per resort policy
• Performance-based incentives
• Opportunities for career progression within the organisation