Food & Beverage Manager

Key Responsibilities:

• Team Management & Leadership:
• Lead, train, and supervise the food and beverage team, including servers, bartenders, chefs, and kitchen staff.
• Foster a positive working environment, focusing on team morale, performance, and development.
• Conduct regular performance reviews and offer feedback, coaching, and support for staff growth.
• Customer Service & Satisfaction:
• Ensure that all customers receive high-quality service in a timely manner.
• Address customer concerns or complaints professionally, ensuring prompt resolution to maintain satisfaction.
• Monitor and analyze guest feedback to improve service delivery.
• Operational Efficiency:
• Oversee daily operations of food and beverage services, ensuring smooth and efficient service.
• Coordinate with the kitchen and front-of-house to ensure optimal workflow and communication.
• Ensure all health and safety regulations, including sanitation standards, are adhered to in food preparation and service areas.
• Menu Planning & Inventory Management:
• Collaborate with the culinary team to develop and modify menus based on customer preferences and seasonal availability.
• Manage food and beverage inventory, order supplies, and maintain stock levels.
• Control and minimize waste, over-ordering, and spoilage to maintain profit margins.
• Budgeting & Financial Oversight:
• Monitor and manage the food and beverage department’s budget, ensuring expenses remain within allocated limits.
• Implement cost control procedures and ensure compliance with revenue goals.
• Analyze sales trends and adjust staffing or menu offerings accordingly to maximize profitability.
• Marketing & Promotion:
• Develop strategies to promote the food and beverage offerings to increase sales.
• Coordinate with the marketing team for promotional activities, special events, and seasonal offerings.
• Ensure a positive public image of the food and beverage department through effective branding and customer engagement.
• Compliance & Reporting:
• Maintain accurate records of inventory, sales, and staff schedules.
• Ensure compliance with all local, state, and federal regulations regarding food and beverage safety, licensing, and employment.
• Prepare regular reports on departmental performance for senior management.
• Qualifications & Skills:
• Education:

Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field is preferred.

• Experience:
• Minimum of 3–5 years of experience in food and beverage management in a similar role (e.g., restaurant, hotel, or catering).
• Strong experience in team leadership, customer service, and financial management.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person