F&B Manager

1. Operational Management

• Oversee the entire food and beverage operations.
• Ensure all areas (kitchens, bars, dining areas, banquets, room service, etc.) run efficiently.
• Monitor the quality and consistency of food and beverage products.
• Ensure smooth coordination between kitchen and service teams.
• Maintain hygiene and sanitation standards as per local regulations and company policy.

2. Financial Management

• Prepare and manage budgets for the department.
• Monitor cost control, food costs, beverage costs, labor costs, and wastage.
• Forecast sales, profits, and expenses.
• Ensure profitability by reducing overheads and maximizing revenue opportunities.
• Conduct monthly financial analysis and variance reports.

3. Staff Management

• Hire, train, and supervise F&B staff (chefs, servers, bartenders, etc.).
• Organize staff schedules and allocate shifts.
• Conduct performance appraisals, coaching, and disciplinary actions.
• Foster a positive team culture and ensure staff motivation and morale.

4. Customer Service

• Ensure guests receive high-quality service and satisfaction.
• Handle customer complaints, queries, and feedback efficiently.
• Ensure staff are trained in customer service standards and hospitality etiquette.
• Monitor service delivery and ensure standards are met or exceeded.

5. Inventory and Supply Chain Management

• Monitor inventory of food, beverages, equipment, and supplies.
• Manage relationships with suppliers and negotiate contracts and prices.
• Ensure timely ordering and delivery of stock.
• Reduce waste and ensure stock rotation to maintain freshness.

6. Compliance and Safety

• Ensure compliance with all health, safety, and hygiene regulations.
• Maintain required documentation for inspections (e.g., health department).
• Oversee food safety management systems (like HACCP).
• Ensure alcohol service complies with licensing laws and responsible service policies.

7. Menu Planning & Development

• Collaborate with chefs and sommeliers to design menus.
• Update and innovate food and beverage offerings to match trends and guest preferences.
• Analyze menu performance and suggest changes for improvement.
• Ensure appropriate pricing and portion control.

8. Marketing and Promotions

• Work with the marketing team to promote F&B outlets and special events.
• Plan and execute promotions, festivals, and theme nights.
• Engage with customers via social media or loyalty programs.
• Analyze the effectiveness of marketing campaigns and make improvements.

9. Event & Banquet Coordination

• Manage catering services for conferences, weddings, and events.
• Coordinate logistics, staffing, menu planning, and execution.
• Ensure events are delivered to high standards and within budget.

10. Strategic Planning & Innovation

• Set long-term goals for the F&B department.
• Stay updated with industry trends and introduce innovative concepts.
• Benchmark against competitors and ensure continuous improvement.
• Lead sustainability and eco-friendly initiatives in F&B operations.

Key Skills & Attributes Required

• Leadership & team management
• Financial acumen
• Excellent communication and interpersonal skills
• Attention to detail
• Problem-solving & decision-making
• Customer-focused mindset
• Knowledge of food trends, nutrition, and culinary arts

Job Type: Full-time

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Provident Fund

Schedule:

• Rotational shift

Supplemental Pay:

• Yearly bonus

Work Location: In person