Job Title: Food & Beverage Manager

Department: Food & Beverage

Reports To: General Manager

Position Type: Full-time

Job Summary The Food & Beverages Manager is responsible for overseeing all day-to-day F&B; operations, including restaurants, bars, room service, and banquets/events. The primary goal is to deliver exceptional dining experiences, maximize profitability, maintain strict health and safety compliance, and lead a high-performing service and culinary team.

Key Responsibilities and Duties

Pre-Opening Responsibilities

Operational Leadership

- Manage daily F&B; operations across all outlets to ensure smooth workflow, consistency, and high quality of food and beverage service.
- Floor management during peak operational hours to observe service flow, interact with guests, and handle escalated customer complaints effectively.
- Oversee menu planning, seasonal updates, and promotional events in collaboration with the Executive Chef and Mixologist.
- Ensure all outlets strictly comply with local health, safety, and hygiene standards (e.g., HACCP, FSSAI, OSHA).

Financial & Revenue Management

- Prepare, manage, and monitor the annual operational budget, revenue forecasts, and expenditure plans.
- Control labor costs, food & beverage cost percentages, and operational expenses without compromising quality.
- Analyze sales trends, guest feedback, and inventory metrics to optimize menu pricing, portion control, and waste reduction.
- Conduct regular inventory audits of food, beverage, and operating equipment.

Team Management & Development

- Lead recruitment, onboarding, and training for front-of-house staff (servers, bartenders, hosts, supervisors).
- Establish transparent performance standards, conduct regular evaluations, and foster a positive, collaborative work culture.
- Schedule staff shifts according to projected business volumes and labor law requirements.
- Work closely with Executive Chef, Front Office, Housekeeping, Purchase & Stores Finance,



Engineering, Security, Sales & Marketing and Human Resources

Vendor & Supply Chain Management

- Manage relationships with food, beverage, and equipment suppliers to negotiate competitive pricing and high-quality deliveries.
- Ensure accurate storage, stock rotation (FIFO), and wastage tracking across all F&B; inventory.

Inventory & Cost Control

- Monitor Stock Levels Daily

Review daily stock of food, beverages, and operating supplies.

Ensure adequate stock is available to support operations.

Identify low-stock items and initiate timely replenishment.

- Approve Departmental Requisitions

Review and approve requisitions based on operational needs and budget.

Ensure requested quantities are justified and within par stock levels.

Coordinate with Purchase and Stores for timely issuance.

- Conduct Monthly Inventory

Supervise monthly physical stock counts.

Compare physical inventory with system records and investigate variances.

Submit inventory reports to Management and Finance.

- Ensure FIFO & FEFO Practices

Ensure stock is stored and issued using FIFO and FEFO methods.

Monitor expiry dates and stock rotation.

Minimize wastage through proper inventory management.

- Control Breakages and Losses

Monitor breakages of crockery, glassware, and equipment.

Maintain breakage records and implement measures to reduce losses.

Investigate unusual variances or damages.

- Monitor Beverage Stock Movement

Track daily beverage inventory and consumption.

Verify stock movement against sales records.





Conduct regular checks to prevent pilferage and stock discrepancies.

- Verify Purchase Quality and Quantities

Inspect all received goods for quality and quantity.

Ensure deliveries match purchase orders and company standards.

Coordinate replacement of damaged or rejected items.

- Coordinate with Purchase & Stores

Work closely with Purchase and Stores to maintain optimum inventory levels.

Forecast stock requirements based on business demand.

Ensure timely procurement and efficient inventory control.

Required Skills

Technical Skills

- Restaurant Operations
- Bar Operations
- Banquet Operations
- Menu Engineering
- Cost Control
- Inventory Management
- POS Systems
- Budgeting
- Revenue Management
- HACCP & FSSAI Compliance
- Microsoft Office
- Hotel PMS knowledge

Leadership Skills

- Team Management
- Decision Making
- Coaching & Mentoring
- Conflict Resolution
- Staff Development
- Performance Management

Soft Skills

- Excellent communication
- Guest-centric approach
- Strong interpersonal skills
- Problem-solving ability
- Time management
- Attention to detail
- Professional grooming
- Ability to work under pressure

Working Conditions

- Rotational shifts, weekends, and public holidays.
- Long hours during events and peak business periods.
- Regular interaction with guests and operational departments.
- Standing and walking for extended periods.

Requirements & Qualifications

- Bachelor's Degree in Hotel Management or Hospitality Management.
- Additional certifications in Food & Beverage Operations or Restaurant Management are preferred.

Experience

- 8–12 years of experience in Food & Beverage Operations.
- Minimum 3–5 years as an F&B; Manager or Assistant F&B; Manager in a 4-star or 5-star hotel.
- Pre-opening hotel experience is highly preferred.

Pay: ₹60,000.00 - ₹65,000.00 per month

Benefits

- Food provided
- Leave encashment
- Provident Fund

Work Location: In person

📌 F&B service Manager (Panaji)
🏢 GHD Hotels
📍 Panaji