A hotel Food and Beverage (F&B;) Manager oversees all dining, bar, room service, and banquet operations, carrying full responsibility for staff leadership, financial performance, and guest satisfaction across every outlet. [1, 2]Core Duties and Responsibilities

- Daily Operations Management: Running on-time openings, monitoring service flow, and ensuring smooth coordination between front-of-house service teams and kitchen staff across all hotel outlets. [1, 2]

- Financial and Cost Control: Managing department budgets, tracking profit and loss (P&L;) statements, monitoring labor and food costs, and implementing waste reduction strategies to maximize profitability. [1, 2]

- Staff Leadership and Scheduling: Recruiting, onboarding, scheduling, training, and evaluating service personnel to maintain high and consistent standards. [1, 2, 3]

- Menu Planning and Pricing: Collaborating with executive chefs and culinary teams to design menus, set profitable item prices,



and introduce seasonal or promotional offers. [1, 2]

- Inventory and Supply Management: Sourcing vendors, negotiating contracts, ordering stock, and tracking inventory levels for food, beverages, and operating supplies. [1, 2, 3]

- Quality and Safety Compliance: Enforcing strict hygiene, food safety regulations (such as HACCP principles), and occupational health standards to protect guests and staff. [1, 2]

- Guest Experience and Events: Managing large banquets, weddings, and corporate events while personally handling escalated guest feedback to ensure memorable dining stays. [1, 2, 3]

Pay: ₹40,000.00 - ₹50,000.00 per month

Perks

- Food provided

- Provident Fund

Experience

- F&B; MANAGER : 10 years (Required)

Location

- Puducherry, Puducherry (Puducherry) (Required)

Work Location: In person

📌 F&B Manager (Puducherry)
🏢 Hotel Annamalai International
📍 Puducherry