F&B Manager

KEY RESPONSIBILITIES

Operational Management

• Oversee daily operations of all F&B outlets including restaurants, bar, banquets, room service, and staff cafeteria.
• Ensure smooth coordination between kitchen, service, stores, and other departments.
• Maintain high standards of service quality, food presentation, and guest satisfaction.
• Handle guest feedback, complaints, and special requests professionally.

Financial & Cost Control

• Prepare and manage F&B budgets, forecasts, and revenue targets.
• Monitor food and beverage costs, wastage, and portion control.
• Ensure accurate billing, revenue reporting, and inventory control.
• Implement cost-saving measures without compromising quality.

Menu Planning & Quality Control

• Coordinate with Executive Chef for menu planning, pricing, and engineering.
• Ensure consistency in food quality, taste, and presentation.
• Monitor beverage quality, bar operations, and stock levels.

Hygiene, Safety & Compliance

• Ensure strict compliance with FSSAI, HACCP, hygiene, and safety standards.
• Conduct regular audits of cleanliness, food safety, and service areas.
• Ensure adherence to hotel policies, SOPs, and statutory regulations.

Team Management & Training

• Recruit, train, schedule, and supervise F&B staff.
• Conduct performance evaluations and staff development programs.
• Motivate team members to deliver excellent guest service.
• Maintain discipline, grooming standards, and teamwork.

Event & Banquet Management

• Plan and execute banquets, events, conferences, and special functions.
• Coordinate with sales, kitchen, and service teams for event success.
• Ensure timely setup, service execution, and billing.

Guest Relations & Brand Standards

• Build strong guest relationships and ensure repeat business.
• Maintain brand standards and service excellence at all times.
• Analyze guest feedback and implement improvements.

KEY SKILLS & COMPETENCIES

• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Financial acumen and cost control expertise
• In-depth knowledge of food, beverages, and service standards
• Problem-solving and decision-making skills
• Knowledge of hotel software (POS, PMS)

QUALIFICATIONS & EXPERIENCE

• Degree / Diploma in Hotel Management or Hospitality Management
• Minimum 5–8 years of experience in Food & Beverage operations
• At least 2–3 years in a managerial or supervisory role
• Experience in star hotels or resorts preferred

Job Types: Full-time, Permanent

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

Benefits:

• Food provided

Ability to commute/relocate:

• Kollam, Kerala: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

• How many years of experience do you have?

Location:

• Kollam, Kerala (Preferred)

Work Location: In person