Job Summary

The F&B; Manager is responsible for planning, organizing, and supervising all food and beverage operations, ensuring excellent guest satisfaction, maintaining quality standards, controlling costs, and achieving departmental revenue and profitability.

Duties & Responsibilities1. Operations Management

- Manage the daily operations of all F&B; outlets, restaurants, banquets, bars, and room service.
- Ensure smooth coordination between Service, Kitchen, Stores, and Purchasing departments.
- Monitor service standards and ensure guests receive prompt and courteous service.
- Conduct daily briefings with department staff.

2. Guest Service

- Ensure excellent customer service at all times.
- Handle guest complaints professionally and resolve issues immediately.
- Meet VIP guests and ensure personalized service.
- Monitor guest feedback and implement improvements.

3. Staff Management

- Recruit, train, and supervise F&B; employees.
- Prepare staff duty rosters and allocate manpower efficiently.
- Conduct performance evaluations.
- Motivate employees to achieve departmental goals.
- Ensure proper grooming, discipline, and uniform standards.

4. Financial Management

- Prepare departmental budgets.
- Monitor daily sales and revenue.
- Control food and beverage costs.
- Reduce wastage and improve profitability.
- Analyze monthly financial reports.
- Monitor labor costs and overtime.

5. Inventory & Cost Control

- Monitor stock levels of food, beverages, and operating equipment.
- Coordinate with the Store Department for inventory management.
- Conduct monthly stock verification.
- Minimize breakage, spoilage, and pilferage.
- Ensure proper FIFO (First In,



First Out) practices are followed.

6. Quality Control

- Ensure food and beverage quality meets hotel standards.
- Monitor cleanliness and hygiene of all F&B; outlets.
- Ensure presentation standards are maintained.
- Coordinate with the Executive Chef regarding menu quality.

7. Sales & Marketing

- Develop promotional activities to increase restaurant and banquet sales.
- Coordinate with the Sales & Marketing Department.
- Introduce seasonal menus and special promotions.
- Monitor competitors and market trends.

8. Banquet & Event Management

- Coordinate banquet functions and special events.
- Ensure proper event setup and service.
- Meet clients before events to confirm requirements.
- Ensure successful execution of all functions.

9. Hygiene & Safety

- Ensure compliance with food safety standards.
- Follow HACCP and hygiene procedures.
- Ensure employees follow safety guidelines.
- Coordinate pest control activities.
- Ensure fire safety procedures are followed.

10. Training & Development

- Conduct regular departmental training.
- Train employees on service standards and SOPs.
- Cross-train employees to improve flexibility.
- Develop future supervisors and leaders.

11. Documentation & Reporting

- Prepare daily, weekly, and monthly reports.




- Maintain attendance and leave records.
- Monitor departmental KPIs.
- Maintain licenses and statutory records related to F&B; operations.

12. Coordination

- Coordinate with:
- Front Office
- Housekeeping
- Kitchen
- Engineering/Maintenance
- Purchase & Stores
- Finance
- Human Resources
- Security
- Sales & Marketing

Key Performance Indicators (KPIs)

- Guest Satisfaction Score
- Food Cost Percentage
- Beverage Cost Percentage
- Monthly Revenue Achievement
- Banquet Revenue
- Average Guest Check
- Staff Productivity
- Customer Complaint Resolution
- Hygiene Audit Score
- Inventory Accuracy
- Employee Training Hours
- Staff Turnover Rate

Required Skills

- Leadership and team management
- Excellent communication skills
- Customer service orientation
- Financial and cost control knowledge
- Menu planning
- Inventory management
- Problem-solving and decision-making
- Time management
- Negotiation skills
- Computer knowledge (POS, PMS, MS Excel)

Educational Qualification

- Bachelor's Degree or Diploma in Hotel Management / Hospitality Management.

Experience

- 3–8 years of experience in Food & Beverage operations, with at least 2–3 years in a supervisory or managerial role in a hotel.

Working Conditions

- Flexible shifts, including weekends and public holidays.
- Ability to work under pressure during peak business periods.
- Frequent interaction with guests, employees, and vendors.

PH: +91-XXXXXXXXXX

HR MANAGER

Pay: ₹35,000.00 - ₹40,000.00 per month

Advantages:

- Food provided
- Provident Fund

Work Location: In person

📌 F&B Manager (India)
🏢 JcResidency Madurai
📍 India