The F&B Manager oversees all food and beverage operations to provide guests with an exceptional dining experience. This role is responsible for managing staff, controlling costs, ensuring quality standards, and driving revenue growth across all F&B outlets.
Key ResponsibilitiesOperations Management
Oversee daily operations of restaurants, bars, banquets, room service and other F&B outlets.
Ensure compliance with hygiene, safety, and quality standards (HACCP, local regulations).
Maintain high standards of service, product quality, and guest satisfaction.
Handle guest complaints professionally and ensure quick resolution.
Financial & Budget Control
Prepare and manage F&B budget, forecasts, and financial reports.
Monitor P&L, food cost, beverage cost, and minimize operational wastage.
Implement strategies to maximize revenue and upselling.
Team Leadership
Recruit, train, and develop F&B team members.
Conduct daily briefings, performance reviews, and staff scheduling.
Foster a positive work environment focused on teamwork and service excellence.
Menu & Product Development
Collaborate with chefs and bartenders on menu planning, pricing, and seasonal promotions.
Ensure consistency in food presentation and beverage quality.
Research market trends to introduce innovative offerings.
Inventory & Vendor Management
Oversee procurement of food, beverages, and equipment.
Maintain stock levels and ensure proper storage and rotation.
Negotiate with suppliers for best quality and pricing.
Customer Service
Ensure exceptional guest experiences across all outlets.
Build relationships with guests and gather feedback for continuous improvement.
Develop and implement guest engagement programs.
Compliance & Standards
Enforce company policies, SOPs, and regulatory requirements.
Conduct regular audits of cleanliness, service standards, and equipment maintenance.
Qualifications & Skills
Bachelor's degree in Hospitality Management or related field (preferred).
3-7 years of experience in F&B operations, with at least 2 years in a supervisory/managerial role.
Strong leadership, communication, and interpersonal skills.
Knowledge of food safety regulations and industry best practices.
Excellent financial and analytical skills.
Ability to work under pressure in a fast-paced environment.
Key Competencies
Service orientation
Problem-solving
Team management
Attention to detail
Strategic thinking
Guest relationship skills
Job Type: Full-time
Pay: ₹29,033.41 - ₹35,401.49 per month
Benefits:
Food provided
Paid time off
Work Location: In person
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