Executive Chef

F&B Manager (Department Head) – Job Description (Key Responsibilities)

• Lead and manage the overall Food & Beverage operations of the outlet/unit
• Act as the Department Head for all F&B service areas
• Ensure smooth day-to-day operations in restaurants, bars, banquets, and events
• Drive guest satisfaction through high service standards and quality delivery
• Plan, implement, and monitor SOPs for service operations
• Manage budgeting, forecasting, and cost control for the F&B department
• Monitor food and beverage costs, wastage, and inventory levels
• Coordinate closely with the Executive Chef on menu planning and execution
• Recruit, train, and develop F&B service staff
• Prepare duty rosters, leave planning, and manpower deployment
• Conduct regular service training on grooming, etiquette, and service standards
• Handle guest complaints and ensure timely resolution
• Ensure compliance with hygiene, safety, and statutory norms
• Oversee vendor management and procurement coordination
• Drive upselling, promotions, and revenue enhancement initiatives
• Analyze sales reports and take corrective actions to improve performance
• Maintain discipline, motivation, and team engagement within the department
• Ensure brand standards and company policies are followed
• Support banquets, special events, and corporate functions
• Prepare and present departmental reports to management

Job Type: Full-time

Pay: ₹100,000.00 - ₹110,000.00 per month

Benefits:

• Food provided

Work Location: In person