A Food & Beverage (F&B;) Manager in the hotel industry is responsible for overseeing all culinary and beverage operations, including restaurants, bars, banquets, and room service. Key duties include driving profitability, ensuring high-quality service standards, managing staff, controlling inventory/costs, and enforcing food safety compliance.

Key Responsibilities
- Operational Management:Direct daily operations of all F&B; outlets to ensure smooth service and guest satisfaction.
- Financial Performance:Create and manage budgets, set pricing strategies, and maximize revenue while controlling labor and food costs.
- Menu & Quality Control:Collaborate with the Executive Chef to develop, cost, and update menus that align with customer preferences and current trends.
- Staff Management:Recruit, train, mentor, and schedule F&B; staff, ensuring high levels of service and performance.
- Inventory & Supplier Relations:Manage inventory levels, order supplies, and negotiate with vendors to ensure quality and cost efficiency.




- Compliance & Hygiene:Ensure strict adherence to health, safety, and sanitation regulations (e.g., FSSAI, HACCP).
- Guest Service:Address guest complaints and inquiries promptly to maintain high customer satisfaction ratings.

Qualifications and Skills
- Education:Bachelor’s degree or Diploma in Hospitality Management, Culinary Arts, or a related field.
- Experience:Proven experience as an F&B; Manager or similar senior role within a hotel or resort, often 5-8 years.
- Skills:Solid leadership, financial acumen, exceptional communication, proficiency with POS systems and inventory software, and high attention to detail.

Common Performance Targets (KPIs)
- Food and beverage cost percentage.
- Labor cost management.
- Guest satisfaction scores (e.g., GuestVoice, TripAdvisor).
- Revenue per available room (RevPAR) contribution from F&B.;

Pay: ₹20,000.00 - ₹25,000.00 per month

Work Location: In person

📌 Food and Beverage Manager (Alibag)
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