Job Description

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Key Responsibilities
Operational Responsibilities
Oversee daily operations of restaurants, banquets, room service, cafeteria, or other F&B outlets.
Ensure smooth service flow, timely order execution, and quality food & beverage presentation.
Coordinate with kitchen and service teams to maintain operational efficiency.
Handle guest queries, feedback, and ensure high levels of customer satisfaction.
Supervise cleanliness, hygiene, and safety standards across all F&B areas.
Team & Staff Management
Assist in managing and supervising F&B staff, including assigning duties and shift planning.
Conduct daily briefings with captains, stewards, and service staff.
Train team members on service standards, grooming, and SOP compliance.
Support performance evaluation and identify staff skill development needs.
Inventory & Cost Control
Monitor stock levels of beverages, cutlery, crockery, linen, and service equipment.
Support inventory checks and ensure adequate availability of supplies.
Help control wastage, breakage, and pilferage across all outlets.
Work with the store and purchase teams for requisitions and timely procurement.
Guest Service & Quality Assurance
Ensure that all service standards and SOPs are followed consistently.
Manage VIP guest arrangements and special requests.
Monitor food quality, consistency, and service delivery.
Conduct regular audits of service areas to ensure compliance with standards.
Administrative Functions
Assist in preparing daily, weekly, and monthly F&B reports.
Maintain records related to staff attendance, training, breakage, and consumption.
Coordinate with Finance for billing issues and revenue reconciliation.
Plan and support event setups, banquets, and special promotions.
Skills & Competencies
Strong knowledge of F&B service standards and operations
Excellent communication and guest-handling skills
Leadership and team-management ability
Good understanding of inventory and cost control
Ability to work under pressure and manage multiple tasks
Knowledge of hygiene standards (FSSAI preferred)
Qualification & Experience
Bachelor's degree in Hotel Management or equivalent
3-5 years of experience in F&B operations (hotel/restaurant/corporate hospitality)
Experience in supervising staff and handling guest services

Skills Required