Job Overview
An F&B Manager leads the front-of-house and back-of-house teams, manages inventory, plans menus with chefs, and enforces strict health and safety standards. You can find customizable templates and post positions using platforms like Indeed or Workable.
Key Responsibilities
- Daily Operations: Manage opening and closing procedures, service flow, and guest interactions across dining areas.
- Staff Management: Hire, train, schedule, and evaluate service and kitchen personnel.
- Financial Control: Monitor labor costs, food and beverage expenses, and sales goals to stay within budget.
- Menu & Inventory: Work with the head chef on menu design, pricing, and food/beverage stock control.
- Customer Service: Welcome guests, monitor satisfaction, and resolve complaints quickly.
- Safety & Compliance: Enforce local health, hygiene, and workplace safety regulations.
Requirements and Qualifications
- Experience: Proven work experience as a Restaurant Manager, F&B Supervisor, or similar hospitality role.
- Skills: Strong leadership, budget tracking, problem-solving, and clear communication.
- Education: High school diploma; a degree in Hospitality Management, Culinary Arts, or Business Administration is a plus.
- Certifications: Food safety and sanitation certifications (such as ServSafe) are often required.
Pay: ₹600,000.00 - ₹900,000.00 per year
Benefits:
- Food provided
- Life insurance
- Provident Fund
Work Location: In person
