Food and Beverage Manager

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Overview

Food & Beverage Manager

Key Responsibilities

Operational Leadership

• Oversee day-to-day F&B operations across both properties.
• Ensure smooth functioning of restaurants, banquets, lounges, room service, and special events.
• Maintain high standards of hygiene, service, and food quality.
• Monitor F&B inventory, storage, and cost control.

Team Management

• Lead, train, and motivate F&B teams including service staff, supervisors, and captains.
• Conduct regular briefings and training sessions to maintain service excellence.
• Manage staff scheduling, performance reviews, and discipline procedures.

Guest Experience Management

• Ensure prompt, professional, and personalized guest service.
• Address guest feedback and take corrective action when required.
• Maintain consistent service quality across both hotels.

Financial & Revenue Management

• Develop and implement strategies to increase F&B revenue.
• Monitor food cost, beverage cost, wastage, and profitability.
• Work closely with the finance team to manage budgets and forecasts.

Menu & Quality Control

• Coordinate with Executive Chef and culinary teams to plan menus and promotions.
• Ensure product consistency, portion control, and presentation standards.
• Ensure compliance with FSSAI and hotel safety regulations.

Banquets & Events Management

• Oversee banquet operations, wedding setups, conferences, and special events.
• Work with sales & marketing team to execute event plans and guest requirements.
• Ensure seamless coordination between kitchen and service teams for events.

Coordination & Reporting

• Conduct regular property rounds to ensure quality and service levels.
• Report operational performance, challenges, and improvements to management.
• Implement SOPs across both hotels and ensure adherence.

Qualifications & Requirements

• Bachelor’s degree or diploma in Hotel Management or F&B specialization.
• Minimum 4–6 years of experience in hotel F&B operations, preferably in multi-property roles.
• Strong leadership and people management skills.
• Excellent communication and customer-service orientation.
• Ability to work under pressure and manage multiple outlets simultaneously.
• Knowledge of F&B trends, cost control, and industry best practices.

What We Offer

• Opportunity to lead F&B operations of two of Port Blair’s leading hotels.
• Professional growth and career development.
• Competitive salary and performance incentives.
• Vibrant work environment and supportive management.