Job Description – Food & Beverage Manager
Location: VGP Heritage
Department: Food & Beverage
Reports To: General Manager / Director of Operations
Job Summary
VGP Heritage is seeking an experienced and results-oriented Food & Beverage Manager to oversee all food and beverage operations, ensuring exceptional guest experiences, efficient operations, profitability, and adherence to the highest quality and hygiene standards.
Key Responsibilities
- Oversee the day-to-day operations of all restaurants, bars, banquets, and room service (if applicable).
- Should have the responsibility to control the cost of the food.
- Ensure excellent guest service and maintain high standards of food and beverage quality.
- Lead, train, motivate, and evaluate the F&B team.
- Prepare staff schedules and monitor attendance, grooming, and discipline.
- Coordinate with the Executive Chef and other departments to ensure smooth operations.
- Monitor food costing, beverage costing, inventory, and wastage control.
- Develop and implement strategies to increase sales and maximize revenue.
- Plan and execute special events, promotions, and seasonal menus.
- Ensure compliance with food safety, hygiene, and statutory regulations.
- Monitor budgets, operational expenses, and departmental profitability.
- Review daily sales reports, guest feedback, and operational performance.
- Ensure proper maintenance of restaurant equipment and facilities.
- Maintain SOPs and continuously improve service standards.
Requirements
- Bachelor's Degree or Diploma in Hotel Management or Hospitality.
- Minimum 5–8 years of experience in Food & Beverage operations, with at least 2 years in a managerial role.
- Strong knowledge of restaurant operations, food and beverage costing, inventory management, and budgeting.
- Excellent leadership, communication, and team management skills.
- Proficiency in POS systems and MS Office.
- Ability to work flexible hours, including weekends and holidays.
Preferred Skills
- Strong leadership and decision-making abilities.
- Excellent guest relationship and conflict-resolution skills.
- Sound knowledge of food costing, menu engineering, and revenue management.
- Ability to manage multiple outlets and large teams.
- Strong organizational and planning skills.
- Hospitality experience in hotels, resorts, or premium restaurants is preferred.
Contact : Nijusha HR
7550036140
Pay: From ₹40,000.00 per month
Benefits:
Work Location: In person
