Restaurant Manager

1. Qualification

• Diploma or Degree in Hotel Management (Mandatory)

2. Experience

• 2 to 3 years of experience in the same designation
• Experience in restaurant management, banquets, and F&B promotions

3. Role Overview

The Food & Beverage Manager oversees the entire F&B operations of the hotel, ensuring top-quality service, excellent guest experience, revenue growth, and operational profitability. The role requires strong leadership, team management, sales-driven thinking, and the ability to maintain the highest standards in food safety and guest satisfaction.

Key ResponsibilitiesOperational Management

• Supervise daily F&B operations , ensuring smooth workflow and service excellence.
• Coordinate with the culinary team for menu planning, food cost control, and quality assurance.

4. Key ResponsibilitiesA. Operational Management

• Manage daily operations of restaurant and room service.
• Ensure smooth workflow and compliance with service standards and SOPs.
• Coordinate with the Executive Chef for menu planning, kitchen operations, food quality, and cost control.
• Ensure proper layout, ambience, cleanliness, and maintenance of outlets.

5. Team Handling & Leadership

• Lead, mentor, train, and motivate the entire F&B team.
• Ensure proper staff scheduling, grooming standards, and discipline.
• Conduct regular training on service standards, upselling, and guest interaction.
• Build and maintain a positive, teamwork-focused work culture.

6. Guest Service & Hospitality Standards

• Ensure exceptional guest satisfaction through personalized service.
• Address guest concerns and resolve complaints promptly.
• Maintain consistent service excellence to enhance hotel reputation.
• Monitor guest feedback and take corrective actions.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person