- Operational Management: The F&B Manager is responsible for the daily operations of all food and beverage outlets within the hotel, including restaurants, bars, room service, and catering services. They ensure that all services run smoothly and efficiently.
- Menu Planning and Development: Collaborating with chefs, the F&B Manager designs and updates menus to reflect customer preferences and seasonal trends, ensuring both quality and profitability.
- Staff Management and Training: This role involves hiring, training, and supervising staff to maintain high service standards. Regular performance evaluations and ongoing training sessions are essential to ensure a competent team.
- Budgeting and Cost Control: The F&B Manager prepares budgets, monitors inventory levels, and implements cost-control measures to minimize waste and maximize efficiency. They are responsible for meeting financial targets and managing expenses related to food and beverage operations.
- Customer Service Excellence: Addressing customer feedback and resolving complaints promptly is vital. The F&B Manager strives to enhance guest satisfaction through attentive service and quality offerings.
- Compliance with Health and Safety Regulations: Maintaining high standards of hygiene and ensuring compliance with health and safety regulations is a critical aspect of the role. This includes regular inspections and staff training on safety protocols.
- Strategic Planning: The F&B Manager formulates financial, catering, and marketing policies and strategies to drive sales and improve service quality. They analyze competitors’ strategies and market trends to stay competitive.
- Supplier Management: Selecting suppliers for kitchen commodities and alcoholic beverages, negotiating contracts, and maintaining good relationships with vendors are also part of the F&B Manager's duties.
Job Type: Full-time
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
Work Location: In person
