Food and Beverage Manager

About CGH Earth & Marari Beach

Marari Beach by CGH Earth is a coastal retreat inspired by the rhythms of a traditional Kerala fishing village. It offers guests an authentic seaside experience with a deep commitment to sustainability, local culture, and community engagement. Food and beverage are central to the Marari experience, where freshly caught seafood, farm-to-table produce, and traditional Kerala flavors come together with international influences to delight our guests.

Role Overview

F&B Manager

Key Responsibilities

Operational Leadership

• Oversee the operations of restaurants, bars, beach dining, banquets, and in-room dining.
• Ensure consistent delivery of high-quality food and beverage service across all outlets.
• Implement SOPs and maintain hygiene, safety, and service standards as per CGH Earth policies.
• Collaborate with the Executive Chef to design and execute innovative menus, theme nights, and unique guest experiences (e.g., seafood grills, coastal dining events).

Guest Experience & Engagement

• Deliver warm, authentic, and personalized service to create memorable guest dining experiences.
• Handle guest feedback effectively, ensuring quick resolution and proactive service recovery.
• Highlight and promote Kerala’s coastal culinary heritage and local food traditions.

Team Leadership & Development

• Lead, train, and mentor the F&B service team to achieve service excellence.
• Build a strong performance culture through coaching, feedback, and recognition.
• Foster teamwork and collaboration between service and kitchen teams.

Financial & Business Management

• Monitor F&B revenues, costs, and profitability while driving efficiency and sustainability.
• Implement cost control measures, manage inventory, and minimize wastage.
• Work with the GM and Corporate F&B to create F&B promotions and marketing strategies.

Sustainability & Community Engagement

• Promote local sourcing by collaborating with fishermen, farmers, and artisans.
• Implement eco-friendly practices in F&B operations, reducing single-use plastics and food waste.
• Design guest experiences that connect them to Marari’s fishing village culture and traditions.

Qualifications & Experience

• Bachelor’s Degree/Diploma in Hotel/F&B Management.
• 8–12 years of progressive F&B experience, with at least 3–5 years in a managerial role in a luxury resort or hotel.
• Strong operational knowledge of restaurants, bars, and banquet management.
• Exposure to coastal cuisine, seafood, and experiential dining preferred.
• Proven track record in guest service excellence, team leadership, and cost control.
• Excellent communication and interpersonal skills.

Key Attributes

• Passionate about food, beverage, and creating authentic guest experiences.
• Strong leadership with a hands-on approach to operations.
• Guest-centric mindset with high cultural sensitivity.
• Strategic thinker with a balance of creativity and operational discipline.
• Deep appreciation for sustainability and local traditions.
  

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