Job Description

The Food & Beverage Outlets Manager, working under the direction of the Food & Beverage Manager, will primarily be responsible for ensuring effective day-to-day operations of the Food & Beverage Department as well as completing administrative tasks for the department. This will involve developing a high-performance team that is customer focused and profit driven. The F&B Outlets Manager will strive to achieve sales targets while remaining within budget in all aspects of the job. The Outlets Manager maintains facilities and high standards of cleanliness and ensures company culture and vision are exercised while providing excellent guest satisfaction and promoting teamwork. Administrative tasks include ordering, scheduling, managing labor and inventory management.

Responsibilities

Responsible for maintaining a consistently high level of customer service , this includes talking to customers to monitor their experiences. Floor presence is mandatory during peak times. Greet and handle all guest interaction with a high level of professionalism and hospitality. Resolve guest issues Strive to achieve sales targets while respecting budgets during day-to-day operations. Monitor and modify pricing and procedures as required. This includes updating the menus and any point-of-sale systems to reflect any changes. Ensure that the facility consistently meets cleanliness, maintenance, and safety standards. Responsible to lead, develop and coach all team members to ensure a high level of customer service as well as maximum profitability. Delegate tasks appropriately to team members and assist the team as required. Ensure that food and beverage items are being served in compliance with operating procedures Ensures the service stations are clean, organized and well stocked at all times. Maintain payroll and attendance records. Monitor inventory to ensure that the appropriate orders are placed, while respecting budgets. Conduct monthly inventories for the F&B Department, with assistance. Anticipate and react to any changes in business levels. Other duties as assigned.

Requirements and skills

Completion of a college diploma in hospitality, food and beverage service management or other related disciplines. 3-5 years of supervisory experience in the food service industry. Ability to work flexible shifts, including days, evenings, nights, weekends and holidays, as required. Ability to work under pressure while complying with all relevant legislation. Excellent leadership, communication, customer service, conflict resolution and interpersonal skills. Experience with monitoring and controlling inventory.
Job Type: Full-time

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

Benefits:

Food provided Provident Fund
Education:

Bachelor's (Preferred)
Experience:

Restaurant MANAGER: 3 years (Preferred)
Work Location: In person