Food & Beverage Manager

The Food & Beverage Manager oversees all food and beverage operations to ensure the highest level of guest satisfaction, quality, and profitability. This role is responsible for managing staff, monitoring financial performance, ensuring compliance with standards, and delivering exceptional dining experiences.

Key ResponsibilitiesOperational Management

• Oversee daily food & beverage operations, including restaurants, bars, room service, banquets, and events.
• Maintain high service standards and ensure consistency in food quality and presentation.
• Implement and enforce sanitation, safety, and hygiene practices in compliance with local regulations.
• Monitor inventory, ordering, and stock rotation to minimize waste and optimize cost control.

Staff Leadership & Development

• Recruit, train, and supervise F&B staff, including servers, bartenders, supervisors, and chefs (depending on structure).
• Conduct performance evaluations and provide ongoing coaching and development.
• Create scheduling plans that optimize labor efficiency without compromising service quality.

Financial & Budget Management

• Develop and manage department budgets, forecasts, and financial targets.
• Analyze sales, cost, and profitability reports to drive revenue and manage expenses.
• Create and implement promotions and menu strategies to maximize revenue.

Guest Experience Management

• Ensure exceptional guest service by resolving issues and enhancing the overall experience.
• Monitor guest feedback and implement improvements based on reviews and surveys.
• Work closely with the culinary team to update menus, create seasonal offerings, and ensure alignment with customer preferences.

Compliance & Quality Assurance

• Ensure adherence to company policies, licensing laws, and health regulations.
• Conduct regular inspections to maintain operational standards (cleanliness, safety, equipment functionality).
• Coordinate with maintenance and suppliers to ensure facilities and products meet quality expectations.

Qualifications & SkillsEducation & Experience

• Bachelor’s degree in Hospitality Management or related field (preferred).
• Minimum 3–5 years of experience in F&B management or a related leadership role.
• Experience in high-volume operations is an advantage.

Core Competencies

• Strong leadership and team management skills.
• Excellent communication and customer service abilities.
• Financial acumen with experience in budgeting and cost control.
• Knowledge of F&B trends, menu design, and service standards.
• Ability to work under pressure in a fast-paced environment.
• Proficiency in POS systems and MS Office; knowledge of inventory software is a plus.

Working Conditions

• Flexible schedule including nights, weeke

Job Type: Full-time

Pay: ₹50,000.00 - ₹55,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Paid sick time

Work Location: In person