KEY RESPONSIBILITIES
Operational Management
- Oversee daily operations of all F&B outlets including restaurants, bar, banquets, room service, and staff cafeteria.
- Ensure smooth coordination between kitchen, service, stores, and other departments.
- Maintain high standards of service quality, food presentation, and guest satisfaction.
- Handle guest feedback, complaints, and special requests professionally.
Financial & Cost Control
- Prepare and manage F&B budgets, forecasts, and revenue targets.
- Monitor food and beverage costs, wastage, and portion control.
- Ensure accurate billing, revenue reporting, and inventory control.
- Implement cost-saving measures without compromising quality.
Menu Planning & Quality Control
- Coordinate with Executive Chef for menu planning, pricing, and engineering.
- Ensure consistency in food quality, taste, and presentation.
- Monitor beverage quality, bar operations, and stock levels.
Hygiene, Safety & Compliance
- Ensure strict compliance with FSSAI, HACCP, hygiene, and safety standards.
- Conduct regular audits of cleanliness, food safety, and service areas.
- Ensure adherence to hotel policies, SOPs, and statutory regulations.
Team Management & Training
- Recruit, train, schedule, and supervise F&B staff.
- Conduct performance evaluations and staff development programs.
- Motivate team members to deliver excellent guest service.
- Maintain discipline, grooming standards, and teamwork.
Event & Banquet Management
- Plan and execute banquets, events, conferences, and special functions.
- Coordinate with sales, kitchen, and service teams for event success.
- Ensure timely setup, service execution, and billing.
Guest Relations & Brand Standards
- Build strong guest relationships and ensure repeat business.
- Maintain brand standards and service excellence at all times.
- Analyze guest feedback and implement improvements.
KEY SKILLS & COMPETENCIES
- Strong leadership and team management skills
- Excellent communication and interpersonal abilities
- Financial acumen and cost control expertise
- In-depth knowledge of food, beverages, and service standards
- Problem-solving and decision-making skills
- Knowledge of hotel software (POS, PMS)
QUALIFICATIONS & EXPERIENCE
- Degree / Diploma in Hotel Management or Hospitality Management
- Minimum 5–8 years of experience in Food & Beverage operations
- At least 2–3 years in a managerial or supervisory role
- Experience in star hotels or resorts preferred
Job Types: Full-time, Permanent
Pay: ₹30,000.00 - ₹35,000.00 per month
Benefits:
Work Location: In person
