Food and Beverage Manager

• Responsible for food and beverage service in all pre-determined service areas
• To work in co-ordination with the Executive Chef for the development of new menus and menu changes
• To plan for and schedule manpower, equipment and supply requirements for the F&B service department
• To improve employee productivity and food quality by selecting the most flexible facility design and the best layout and equipment
• Responsible for hiring, training and proficiency of employees in F&B Service department
• To determine and evaluate menu planning, style, design, marketing effectiveness and pricing for the best competitive advantage
• To formulate and adapt sample forms for easier planning, purchasing, pricing, safety and recipe development activities
• To assess profitability by comparing budgeted F&B costs with actual costs based on standard recipes and recipe costs
• To consult with the Executive Chef and decide the price structure for various items in the menu in relation to competition
• To recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition
• To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned.
• To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes
• To recommend the periodic purchase of special items both domestic and imported
• To initiate programmes on guest recognition, and put forth various incentives to achieve guest recognition in various outlets
• To ensure co-ordination with the F&B controller:
• To take constant rounds with the F&B controller to ensure that the control procedures laid down by the management are implemented
• To conduct regular tastings of various food items/ canned items/ soft drinks/ Indian spirits at regular intervals, so as to ensure that best possible quality is maintained and procured for the Hotel
• To keep abreast with the competition by conducting periodic competition and market surveys
• To conduct a menu engineering exercise annually to be able to identify the fast moving and slow moving items on the menu(s)
• To ensure that pay-rolls are kept at the lowest level in the department, and ensure the maximum utilization of manpower available
• To conduct method studies to eliminate manpower wastage and increase productivity
• To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu(s)
• In consultation with the executive chef, to remove those items from the menu which are non- moving and introduce better replacements.
• To ensure the timely pick-up and replenishment of all buffets
• To ensure reasonable variety on daily buffets
• Responsible for maintaining reasonable cost control in the department without compromising on quality
• To keep wastage of food to the minimum, by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage
• To account for the spoilage of food and beverage items and breakage of glassware and china
• To maintain and enforce such systems and methods in the area of F&B service as laid down by the management
• To develop new and superior methods of professional food and beverage service
• To ensure proper accounting of all guest cheques and staff tips
• To ensure that all banquet functions are conducted in a pre-planned manner, keeping the guest’s request in mind. Also to ensure that such events do not disturb guests in other areas of the Hotel
• To ensure regular sales calling for promoting business
• To ensure that all room service orders are served in standard time, as per guest request and with proper professional etiquette
• To prepare the capital and operational budgets for his department
• To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift
• To be present in the area of operation at the peak operation hours
• To ensure that employees in the department conform to house rules and policies of the Hotel
• To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel
• To initiate the performance evaluation of his subordinate staff
• To formulate and ensure adherence to Service standard.
• To ensure the grooming of his staff as per the standard laid down by the management
• To personally meet with ailing guests or guests with special requests. Also, to meet with any guest who has a complaint regarding food or a beverage or service provided by staff in his department
• To ensure proper sanitation and safety in the operations of the F&B department
• To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive:
• Responsibility of the proper maintenance of silverware, china and glassware
• To ensure the polishing of items such as copper chaffing dishes

To ensure the cleanliness and maintenance of tea/ coffee dispensers and bar equipment

Job Type: Full-time

Pay: ₹400,000.00 - ₹540,000.00 per year

Work Location: In person