Food and Beverage Manager

POSITION SUMMARY:The Food & Beverage Manager is responsible for the overall management and success of restaurant, kitchen, and banquet operations. This includes ensuring seamless daily functioning, maintaining high service standards, maximizing profitability, overseeing kitchen costing and controls, and driving exceptional guest experiences. The role requires strong leadership, attention to detail, financial acumen, and operational excellence across all food and beverage departments.KEY RESPONSIBILITIES:Operations & Guest Service

• Oversee daily operations of restaurants, banquets, kitchen, and special events.
• Maintain high standards of hygiene, service, and food quality across all F&B outlets.
• Actively supervise floor operations during peak hours to ensure exceptional service.
• Resolve guest complaints in a calm, professional manner and follow up for satisfaction.
• Coordinate with kitchen and service teams to ensure timely and accurate food delivery.

Kitchen & Costing Responsibilities

• Coordinate with the Executive Chef to ensure consistency in food preparation, portion control, and quality.
• Monitor kitchen operations including inventory usage, yield management, and waste control.
• Ensure adherence to standard recipes and portioning to maintain food cost efficiency.
• Analyze kitchen performance and food cost reports; take corrective action when required.
• Implement systems for tracking kitchen consumption, spoilage, and pilferage.
• Collaborate on menu pricing based on costing analysis, market trends, and profitability targets.
• Participate in vendor selection, price negotiations, and supplier evaluations to ensure cost-effective sourcing of ingredients.

Banquet & Event Management

• Forecast and close banquet business inquiries and drive revenue targets.
• Conduct detailed pre-event planning with clients and internal teams.
• Ensure banquet setup, service, and breakdown meet operational and guest standards.
• Coordinate with the kitchen for banquet menu execution and timely delivery.

Financial & Inventory Control

• Prepare and manage F&B budgets; track revenue, expenses, and profitability.
• Oversee daily reconciliation of sales, receipts, and petty cash.
• Manage supplier relations and oversee procurement of all F&B materials and consumables.
• Maintain accurate inventory records and implement monthly stock audits.
• Ensure timely payment of vendor bills and accurate record keeping.

People Management & Training

• Lead and motivate restaurant, banquet, and kitchen staff to achieve high performance.
• Conduct regular performance reviews and coaching sessions for skill development.
• Plan and execute structured training programs for cross-functional staff growth.
• Schedule staff shifts to optimize productivity based on business volumes.

Technology & Reporting

• Proficiently operate POS, inventory, cost control, and event management software.
• Generate operational and financial reports for analysis and strategic decision-making.
• Monitor guest satisfaction software, analyze feedback, and implement service improvements.

Guest Experience & Promotions

• Encourage guest engagement and service personalization to exceed expectations.
• Collaborate with chefs on special menu days, promotions, and seasonal events.
• Plan regular events to increase footfall and revenue across F&B outlets.

PREREQUISITES:

• Strong leadership, team-building, and decision-making abilities.
• Thorough understanding of food production, food safety, and cost controls.
• Excellent financial acumen and ability to manage budgets and control costs.
• Effective communication and conflict resolution skills.
• High attention to detail with a passion for guest satisfaction.

EDUCATION:

• Bachelor's Degree in Hotel Management / Culinary Arts / Hospitality.

EXPERIENCE:

• Minimum 8–10 years in food & beverage operations including kitchen oversight.
• At least 3 years in a leadership role managing teams across restaurant, banquet, and kitchen.
• Prior experience in kitchen costing, menu planning, and vendor management.

Job Types: Full-time, Permanent, Contractual / Temporary
Contract length: 24 months

Pay: ₹75,000.00 - ₹90,000.00 per month

Benefits:

• Food provided
• Health insurance
• Paid sick time
• Paid time off
• Provident Fund

Schedule:

• Day shift
• Evening shift
• Monday to Friday
• Morning shift
• Rotational shift
• Weekend availability

Work Location: In person