Food and Beverage Manager

DESIGNATION

F&B Manager.

LOCATION

12A, Connaught Road, Near Sadhu Vaswani Circle, Pune, Maharashtra 411001.

ABOUT US

Wellesley Hotel, Pune Wellesley Hotel is a 23-room premium art boutique property, thoughtfully designed to offer a blend of luxury, elegance, and personalized service. Our vision is to provide guests with an extraordinary stay experience where every moment is memorable. With its thoughtfully selected interiors, modern amenities, and commitment to guest satisfaction, Wellesley Hotel stands as a distinguished hospitality destination in Pune. We believe that a dedicated and skilled team is essential to uphold this promise, and we’re excited to partner with you to bring the best talent on board.

JOB DESCRIPTION

-Manage all F&B operations within budget and to the highest standards.

-Ensure excellent guest service and proactively address customer needs.

-Design seasonal menus, purchase goods, and implement continuous improvements.

-Build and maintain strong relationships with regular guests.

-Recruit, train, and appraise staff while fostering teamwork and motivation.

-Establish and monitor targets, KPIs, policies, and procedures.

-Manage inventories, control costs, and ensure compliance with food safety and hygiene regulations.

-Support marketing initiatives, organize promotional events, and report on sales and productivity.

PROFILE

-Experience: 3- 5 years in F&B operations or senior management roles.

-Industry: Hospitality, Hotel Management.

-Skills: Excellent Communication and organizational skills. Strong leadership and decision-making abilities. Ability to work under pressure. Knowledge of fine dining trends, menu planning, and service excellence.

-Degree: Diploma or Degree in Hospitality or relevant field.Certifications in F&B management or luxury service are a plus.

Job Type: Full-time

Application Question(s):

• We are located at 12A, Connuaght Rd, Sadhu Vaswani Circle, Pune. Are you comfortable traveling to this location?
• What is your current CTC?
• What is your expected CTC?
• Do you have experience in menu planning and designing seasonal menus?
• What is the maximum number of covers (guests served) you have managed in a single day/event?
• On a scale from 1 to 10, how would you rate your customer service skills?
• Are you available to work weekends/nights/overtime?

Work Location: In person