Job DescriptionThe Cluster Food & Beverage (F&B;) Manager is responsible for managing and overseeing the overall Food & Beverage operations of Villa Maya and Bakers Arch – A Garden Café . The role ensures operational excellence, profitability, brand consistency, and exceptional guest experience across both properties. N nVisit us: villamaya.In | bakersarch.In N n Key Responsibilities: N1. Operations Management Nn Oversee daily restaurant and café operations at both properties. N Ensure service quality,hygiene standards, and SOP compliance. N Conduct regular operational audits and quality checks. N Maintain consistency infood presentation and service delivery. N Valuable knowledge on wine and beer F&B; service and operations. N Should be aware of FSSAI norms. Nn n2. Financial& Cost Control Nn Prepare and monitor annual budgets and monthly forecast. N Control food cost, beverage cost, and operational expenses. N Analyze P&L; statements and implement corrective strategies. N Drive revenue growth through strategic planning. Nn n3. Guest Experience & Brand Stand Nn Ensure exceptional guest satisfaction and service standards. N Address guest complaints promptly and professionally. N Monitor and manage online reviews and brand reputation. N Maintain brand identityof both fine dining and café concepts. Nn n4. Team Leadership & Development Nn Lead, mentor, andtrain F&B; teams for both properties.
N Conduct performance reviews and set KPIs. N Ensure proper manpower planning and staff scheduling. N Coordinate recruitment and skill development programs. Nn n5. Sales & Business Development Nn Collaborate with marketing for promotions, events, and seasonal campaigns. N Increase banquet, event, and catering revenue. N Develop innovative strategies to enhance guest football. N Support cross-promotionbetween Villa Maya and Bakers Arch. N Plan with the team on festivals and events that would enhance our guest experience. Nn n6. Inventory& Vendor Management Nn Oversee procurement and vendor negotiations N Ensure stock control and wastage minimization. N Conduct monthly inventory and compliance audits. Nn n Key Skills: Nn Strong leadership& people management N Financial and budgetingexpertise. N Excellent communicationand guest handling ability. N Strong operational planning & execution skills. N Knowledge of food safety and statutory compliance. Nn n PerformanceIndicators: Nn Revenue & profitability growth. N Cost control efficiency. N Guest satisfaction Index. N Staff productivity & Retention N Compliance & Audit results. Nn n Education Qualification: Nn Bachelor’s Degree/ Diploma in Hotel Management or Hospitality. N 8–12 years of F&B; operational experience. N Minimum 3–5 years in Managerial or Cluster Role. N