Job Summary
We are seeking an experienced Food & Beverage Manager to lead and oversee all food and beverage operations, with a strong focus on kitchen management, procurement, vendor relations, cost control, and culinary operations. The ideal candidate will have hands-on experience working closely with kitchens and chefs while ensuring efficient procurement, inventory management, food quality, and operational excellence.
The role requires a proactive leader who can manage multiple stakeholders, maintain high food safety standards, optimize costs, and ensure seamless coordination between culinary, procurement, and service teams.
Key ResponsibilitiesKitchen Operations
- Oversee daily kitchen operations across all outlets/properties.
- Work closely with Executive Chefs and kitchen teams to ensure consistency in food quality and presentation.
- Monitor kitchen productivity and operational efficiency.
- Ensure adherence to SOPs, recipes, portion control, and quality standards.
- Coordinate with chefs for menu planning, seasonal offerings, and special events.
- Conduct regular kitchen audits to maintain cleanliness and operational standards.
Chef Management
- Supervise and support Executive Chefs, Sous Chefs, and kitchen staff.
- Review chef performance and provide operational guidance.
- Assist in recruitment, onboarding, and training of culinary staff.
- Prepare chef duty rosters in coordination with the Head Chef.
- Ensure manpower planning aligns with business requirements.
Procurement & Vendor Management
- Manage end-to-end procurement for all food and beverage requirements.
- Identify, evaluate, negotiate, and onboard vendors.
- Maintain strong relationships with suppliers to ensure timely deliveries.
- Negotiate pricing and contracts to achieve cost efficiencies.
- Ensure procurement complies with company policies and approved budgets.
- Monitor supplier performance, quality, and service levels.
Inventory & Cost Control
- Oversee food inventory and stock management.
- Conduct periodic stock audits and variance analysis.
- Minimize wastage through effective inventory planning.
- Monitor food cost percentages and implement cost-control initiatives.
- Analyse purchasing trends and recommend process improvements.
- Ensure FIFO and proper storage practices are followed.
Financial Management
- Prepare departmental budgets.
- Monitor monthly expenditure and operational costs.
- Analyse food cost reports and procurement expenses.
- Ensure profitability while maintaining quality standards.
- Prepare periodic operational and financial reports for management.
Vendor & Purchase Reporting
- Maintain vendor database and supplier performance reports.
- Review purchase orders, invoices, and delivery documentation.
- Track procurement KPIs and spending trends.
- Coordinate with the Finance and Accounts departments for invoice reconciliation and vendor payments.
- Generate weekly and monthly procurement reports.
Compliance & Food Safety
- Ensure compliance with FSSAI guidelines and food safety regulations.
- Conduct hygiene and sanitation audits.
- Ensure HACCP standards and best kitchen practices are implemented.
- Monitor expiry dates, storage temperatures, and quality checks.
Cross-functional Coordination
- Work closely with Operations, Housekeeping, Finance, Sales, and Guest Relations teams.
- Support banquet functions, events, and special guest requirements.
- Coordinate procurement requirements with different departments.
- Ensure smooth communication between kitchens and operational teams.
Required Qualifications
- Bachelor's Degree or Diploma in Hotel Management, Culinary Arts, Hospitality Management, or a related field.
- Certification in Food Safety, HACCP, or Procurement Management is an added advantage.
Experience
- 10–15 years of experience in Food & Beverage Operations, preferably in luxury hotels, resorts, hospitality groups, or premium villa rental companies.
- Minimum 5 years in a managerial role overseeing kitchens, procurement, and F&B operations.
- Hands-on experience managing culinary teams and procurement functions is essential.
- Experience handling vendor negotiations, purchasing, inventory management, and food costing.
Required Skills
- Strong understanding of commercial kitchen operations.
- Experience supervising chefs and culinary teams.
- Vendor management and supplier negotiations.
- Procurement planning and purchasing.
- Food costing and cost-control strategies.
- Inventory management.
- Budgeting and financial analysis.
- Knowledge of FSSAI, HACCP, and food safety standards.
- Strong leadership and team management skills.
- Excellent analytical and reporting skills.
- Advanced MS Excel and ERP/POS system knowledge.
Key Performance Indicators (KPIs)
- Food cost percentage.
- Procurement cost savings.
- Inventory accuracy.
- Vendor performance and on-time deliveries.
- Kitchen audit scores.
- Food quality and guest satisfaction.
- Budget adherence.
- Wastage reduction.
- Compliance with food safety standards.
- Chef and kitchen team performance.
Ideal Candidate Profile
The ideal candidate is an experienced hospitality professional who has spent significant time working alongside kitchen operations and understands the operational, financial, and procurement aspects of food and beverage management. They should be capable of leading chefs, negotiating with vendors, controlling costs, maintaining inventory, and ensuring compliance with food safety standards while delivering exceptional quality and operational efficiency.
This version is particularly well-suited for luxury hotels, resorts, or premium villa management companies, where the F&B Manager acts as the bridge between culinary operations, procurement, finance, and overall business performance.
Pay: ₹50,000.00 - ₹70,000.00 per month
Benefits:
- Paid sick time
- Paid time off
- Provident Fund
Application Question(s):
- Are you currently based in GOA?
- What are your salary expectation
Experience:
- Kitchen management: 8 years (Preferred)
Work Location: In person
