Job Description

KEY RESPONSIBILITIES

Operational Management

Oversee daily operations of all F&B outlets including restaurants, bar, banquets, room service, and staff cafeteria. Ensure smooth coordination between kitchen, service, stores, and other departments. Maintain high standards of service quality, food presentation, and guest satisfaction. Handle guest feedback, complaints, and special requests professionally.
Financial & Cost Control

Prepare and manage F&B budgets, forecasts, and revenue targets. Monitor food and beverage costs, wastage, and portion control. Ensure accurate billing, revenue reporting, and inventory control. Implement cost-saving measures without compromising quality.
Menu Planning & Quality Control

Coordinate with Executive Chef for menu planning, pricing, and engineering. Ensure consistency in food quality, taste, and presentation. Monitor beverage quality, bar operations, and stock levels.
Hygiene, Safety & Compliance

Ensure strict compliance with FSSAI, HACCP, hygiene, and safety standards. Conduct regular audits of cleanliness, food safety, and service areas. Ensure adherence to hotel policies, SOPs, and statutory regulations.
Team Management & Training

Recruit, train, schedule, and supervise F&B staff. Conduct performance evaluations and staff development programs. Motivate team members to deliver excellent guest service. Maintain discipline, grooming standards, and teamwork.
Event & Banquet Management

Plan and execute banquets, events, conferences, and special functions. Coordinate with sales, kitchen, and service teams for event success. Ensure timely setup, service execution, and billing.
Guest Relations & Brand Standards

Build strong guest relationships and ensure repeat business. Maintain brand standards and service excellence at all times. Analyze guest feedback and implement improvements.
KEY SKILLS & COMPETENCIES

Strong leadership and team management skills Excellent communication and interpersonal abilities Financial acumen and cost control expertise In-depth knowledge of food, beverages, and service standards Problem-solving and decision-making skills Knowledge of hotel software (POS, PMS)
QUALIFICATIONS & EXPERIENCE

Degree / Diploma in Hotel Management or Hospitality Management Minimum

5-8 years

of experience in Food & Beverage operations At least

2-3 years

in a managerial or supervisory role Experience in star hotels or resorts preferred
Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

Food provided
Ability to commute/relocate:

Kollam, Kerala: Reliably commute or planning to relocate before starting work (Preferred)
Application Question(s):

How many years of experience do you have?
Location:

Kollam, Kerala (Preferred)
Work Location: In person