Role Overview
The Food & Beverage (F&B) Assistant Manager supports the F&B Manager in overseeing the daily operations of all dining outlets, bars, banquets, and room service. The role ensures exceptional guest experiences, operational excellence, team supervision, and adherence to quality, hygiene, and financial standards in line with the resort’s brand values.
Key Responsibilities
Operational Management
- Assist in managing day-to-day operations across all F&B outlets, including restaurants, bars, banquets, and in-room dining.
- Supervise service delivery to ensure consistency, efficiency, and adherence to resort standards.
- Ensure proper coordination between kitchen, service, and other departments for smooth operations.
- Oversee banquet/event setups and ensure seamless execution of functions.
- Monitor table settings, ambiance, and service sequence for optimum guest satisfaction.
Guest Experience & Service
- Maintain a strong floor presence during peak hours to interact with guests and ensure quality service.
- Address guest feedback, complaints, and suggestions promptly and professionally.
- Ensure VIP and special guests receive personalized attention.
- Drive initiatives to enhance guest engagement, dining experiences, and repeat patronage.
Team Supervision & Training
- Supervise F&B team members including captains, stewards, bartenders, and hostesses.
- Conduct daily briefings to communicate menus, promotions, and service expectations.
- Train and mentor staff on service etiquette, upselling, product knowledge, and grooming standards.
- Support team scheduling, attendance management, and performance evaluations.
Financial & Inventory Management
- Assist the F&B Manager in budgeting, forecasting, and cost control.
- Monitor revenue generation, table turnover, and daily sales reports.
- Manage inventory of beverages, cutlery, linens, and other F&B supplies.
- Ensure wastage control and proper use of resources.
Quality, Hygiene & Compliance
- Ensure food and beverage quality meets brand standards.
- Maintain hygiene and sanitation in all F&B areas in compliance with FSSAI and safety regulations.
- Monitor maintenance of equipment and report any repairs or replacements needed.
- Enforce compliance with resort policies, health & safety procedures, and local laws.
Coordination & Reporting
- Coordinate with Kitchen, Housekeeping, Front Office, and Banquet teams for smooth operations.
- Support in preparing operational and financial reports for management review.
- Participate in F&B planning meetings and assist in menu planning and promotions.
Qualifications & Requirements
- Bachelor’s / Diploma in Hotel Management or Hospitality Administration.
- 5–7 years of experience in F&B service, with at least 2 years in a supervisory or assistant manager role.
- Strong leadership and team management skills.
- Excellent communication, customer service, and interpersonal abilities.
- Strong understanding of food safety, hygiene, and service standards.
- Flexible to work shifts, weekends, and holidays.
Job Types: Full-time, Permanent
Pay: ₹35,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Health insurance
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
