Job Role Overview

We are seeking a results-driven and guest-oriented Operations Manager – F&B; to oversee and manage the complete day-to-day operations of restaurants, birthday parties, events, and beverage services. The role will be responsible for revenue generation, P&L; management, budgeting, cost control, inventory management, operational excellence, and team leadership.

The ideal candidate should have strong hands-on experience managing both Front of House (FOH) and Back of House (BOH) operations, with a proven track record of achieving business targets while maintaining high standards of guest satisfaction, service quality, and operational efficiency.

Key Responsibilities

1. Daily Operations Management

- Oversee the day-to-day operations of restaurants, F&B; outlets, birthday parties, events, and banquet functions.
- Ensure smooth coordination between FOH and BOH teams for efficient service delivery.
- Maintain high standards of guest service, hospitality, presentation, and operational excellence.
- Monitor service flow and resolve operational or guest-related issues promptly.
- Ensure optimum utilization of manpower, resources, and facilities.

2. Revenue & Business Performance

- Develop and execute strategies to achieve revenue and profitability targets.
- Monitor daily, weekly, and monthly sales performance and identify opportunities for revenue growth.
- Drive upselling, cross-selling, event sales, and other revenue-enhancement initiatives.
- Analyze business performance and provide actionable insights to management.
- Track key operational and financial KPIs to improve overall profitability.

3. Financial & P&L; Management

- Prepare, manage, and monitor F&B; budgets, forecasts, and operational expenses.
- Take ownership of departmental P&L; and cost control.
- Monitor and control food cost, beverage cost, labor cost, wastage, and other operational expenses.
- Identify cost-saving opportunities without compromising guest experience or service quality.
- Ensure operations remain aligned with approved budgets and financial targets.

4. Team Leadership & People Management

- Lead, motivate, and manage the complete F&B; team across FOH and BOH functions.
- Recruit, train, coach, schedule, and mentor team members.




- Establish clear performance expectations and conduct regular performance reviews.
- Develop team capabilities through structured training and on-the-job coaching.
- Foster a positive, accountable, and guest-focused workplace culture.
- Manage manpower planning and reduce employee turnover through effective engagement and retention practices.

5. Menu Planning & Product Management

- Collaborate with the Executive Chef/Kitchen Team on menu development and product offerings.
- Support menu pricing based on food cost, market trends, customer preferences, and profitability.
- Monitor menu performance and identify high-performing and low-performing items.
- Ensure consistency in food and beverage quality, presentation, and portion control.

6. Inventory & Procurement Management

- Implement and maintain effective inventory control systems for food, beverages, consumables, and operating supplies.
- Monitor stock levels, consumption, wastage, pilferage, and variances.
- Ensure proper receiving, storage, issuing, and stock rotation practices.
- Coordinate with procurement and vendors to ensure timely availability of required materials.
- Maintain robust vendor relationships while ensuring cost-effective purchasing.
- Conduct regular stock audits and take corrective action on inventory variances.

7. Quality, Safety & Compliance

- Ensure compliance with all applicable health, safety, hygiene, and food safety standards, including FSSAI requirements.
- Maintain high standards of cleanliness, sanitation, food handling, and workplace safety.
- Ensure all operational SOPs and company policies are consistently followed.
- Conduct regular quality checks and take corrective action wherever required.

8. Guest Experience & Service Excellence

- Ensure exceptional guest experience across restaurants, parties, events,



and other F&B; operations.
- Monitor customer feedback, complaints, and satisfaction levels.
- Resolve guest concerns professionally and ensure timely service recovery.
- Develop initiatives to improve customer satisfaction, repeat business, and brand loyalty.

Qualifications & Experience

- Minimum 4–5+ years of progressive experience in F&B;/Operations Management, preferably within the hospitality, hotel, restaurant, entertainment, or high-volume service industry.
- Degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related field.
- Proven experience managing both FOH and BOH operations.
- Strong understanding of P&L; management, budgeting, revenue management, food & beverage cost control, and inventory management.
- Experience managing restaurants, events, parties, banquets, or high-volume F&B; operations will be preferred.
- Strong business mindset with the ability to balance guest experience, operational efficiency, and profitability.

Key Skills & Competencies

- Strong P&L; and financial management skills
- Revenue generation and business development
- Budgeting, forecasting, and cost control
- FOH & BOH operational management
- Team leadership and manpower planning
- Inventory and procurement management
- Food & beverage cost management
- Guest relationship and service management
- Strong problem-solving and decision-making abilities
- Knowledge of POS and restaurant management systems
- Strong communication and interpersonal skills
- Ability to work in a fast-paced, high-volume hospitality environment
- Strong analytical and business acumen
- Knowledge of FSSAI, food safety, hygiene, and compliance standards

Key Performance Expectations

The Operations Manager will be expected to deliver measurable improvements in:

- Revenue growth and achievement of business targets
- P&L; performance and profitability
- Food, beverage, and labor cost control
- Inventory accuracy and reduction of wastage
- Guest satisfaction and service quality
- Team productivity, engagement, and retention
- Operational efficiency across FOH and BOH
- Compliance with company, safety, and food hygiene standards

📌 Food and Beverage Manager (Bengaluru)
🏢 Sky Jumper Sports and Amusements Private
📍 Bengaluru