Operations Manager – F&B;

Property: Suburban Residency (3-Star)
Location: Kanjikuzhi, Kottayam, Kerala
Category: 3-Star Hotel
Employment Type: Full-time
Reports To: General Manager / Managing Partners

Position Summary

The Operations Manager – F&B; will lead the hotel’s day-to-day operations, with primary responsibility for restaurants, bar and lounge operations, banquets and food-production coordination.

The role requires an experienced, hands-on F&B; professional capable of leading multiple dining outlets, licensed bar operations, large banquet functions and kitchen-service coordination. The manager will be accountable for F&B; revenue, profitability, beverage controls, food and service quality, statutory compliance, guest satisfaction and team performance.

While the position has a strong F&B; focus, the manager will also coordinate with front office, housekeeping, maintenance, security, purchase, stores, accounts and HR to ensure the hotel operates smoothly as one integrated business.

This is a floor-based operational leadership position requiring a visible presence during peak restaurant hours, bar operations, weekends and major events.

Key Responsibilities1. F&B; Operations Leadership

- Take end-to-end ownership of the hotel’s restaurants, bar, lounge, room service and banquet F&B; operations.
- Lead the operations of KL05-1949, Lattice Family Restaurant, Obsidian Executive Lounge and the hotel’s banquet venues.
- Ensure each outlet is properly prepared, staffed and ready before service.
- Conduct daily F&B; briefings covering reservations, expected covers, banquet functions, VIP guests, menu availability and staffing.
- Maintain consistent standards for guest reception, seating, order taking, service sequence, presentation and billing.
- Remain visible across restaurants, bar and banquet areas during peak operating hours.
- Resolve operational issues, service delays and guest complaints promptly.
- Coordinate outlet operations to provide a consistent guest experience throughout the property.

2. Bar and Lounge Operations

- Take direct responsibility for the hotel’s licensed bar, lounge and alcoholic-beverage operations.
- Ensure all bar operations comply with applicable licence conditions, approved timings and statutory requirements.
- Maintain strict controls over liquor purchasing, receiving, storage, issuance, transfers, sales and closing stock.
- Verify opening stock, closing stock, consumption, breakage, wastage and variance reports.
- Reconcile physical beverage inventory against POS sales and approved complimentary consumption.
- Investigate bottle-level, peg-level and system-level stock variances immediately.
- Enforce standard pouring measures, approved cocktail recipes and beverage-presentation standards.
- Prevent unauthorized consumption, free pouring, substitutions, pilferage and unapproved complimentary service.
- Ensure every beverage served is correctly entered and billed through the POS system.
- Monitor beverage cost, pour cost, gross margin, average beverage spend and product mix.
- Develop beverage menus, signature drinks, premium selections and food-and-beverage pairings.
- Train bartenders and service teams in product knowledge, upselling and responsible alcohol service.
- Ensure compliance with legal-age requirements, dry days and other applicable restrictions.
- Maintain high standards of bar hygiene, glassware handling, equipment maintenance and storage security.

3. Restaurant Operations

- Ensure all restaurants follow approved service standards, standard operating procedures and brand guidelines.
- Monitor table reservations, guest seating, service speed, order accuracy and table turnaround.
- Work closely with the Executive Chef to ensure food quality, consistency and timely delivery.
- Ensure service employees have complete knowledge of menus, ingredients, allergens and preparation styles.
- Conduct pre-service briefings on menu availability, specials, promotions and beverage recommendations.
- Monitor discounts, voids, cancelled orders, complimentary items and billing exceptions.
- Personally interact with guests and obtain feedback about food, beverages and service.
- Implement corrective action for recurring service or quality concerns.
- Ensure restaurants, service stations, equipment, crockery, cutlery and glassware are clean and properly maintained.

4. Food-Production Coordination

- Coordinate closely with the Executive Chef and kitchen leadership without interfering with culinary authority.
- Communicate expected restaurant covers, banquet numbers, room-service requirements and special guest requests.
- Ensure kitchen production plans are aligned with reservations and business forecasts.
- Monitor food preparation and service timelines to prevent guest delays.
- Participate in menu planning, menu engineering, food-cost reviews and item-performance analysis.
- Ensure approved recipes, portion sizes, yields and presentation standards are followed.
- Coordinate the handling of guest allergies, dietary restrictions and special requests.
- Review food returns, wastage, spoilage and guest complaints with the Chef.
- Support the Chef in maintaining kitchen hygiene, food safety and production discipline.
- Facilitate effective communication between kitchen and service teams.

5. Banquet and Event Operations





- Oversee banquet enquiries, site visits, quotations, proposals, confirmations, advance collections and event execution.
- Coordinate food menus, beverage packages, bar requirements, seating, staffing, décor, audiovisual needs and event timelines.
- Conduct pre-event briefings with banquet, kitchen, bar, housekeeping, maintenance, security and accounts teams.
- Ensure Courtyard Banquet Hall and Orchid Conference Hall are properly prepared and inspected before every function.
- Monitor final guest counts, food and beverage consumption, additional requirements and billing.
- Ensure beverage and liquor service at functions complies with applicable licence conditions.
- Prevent unauthorized outside liquor or unapproved beverage service on hotel premises.
- Personally supervise major weddings, receptions, corporate events and social functions.
- Conduct post-event reviews and resolve any pending guest or billing concerns.
- Develop relationships with event planners, corporate clients, institutions and local organizations.
- Improve banquet enquiry conversion, per-event revenue and profitability.

6. Revenue and Business Development

- Prepare monthly revenue targets for restaurants, bar, lounge, room service and banquets.
- Monitor daily and monthly sales against budgets and prior performance.
- Track restaurant covers, average-per-cover, beverage spend, table turnover and banquet conversion.
- Develop strategies to increase weekday restaurant and bar business.
- Introduce dining events, entertainment concepts, chef-led experiences and premium beverage programs.
- Drive upselling of premium beverages, signature dishes, food pairings, group dining and celebration packages.
- Study local competition, market trends and guest preferences.
- Build relationships with corporate organizations, event planners, travel partners and local businesses.
- Work with management on promotions that protect the property’s brand positioning and profitability.
- Submit performance reports with clear recommendations and corrective actions.

7. Cost Control and Inventory Management

- Take responsibility for meeting approved food-cost and beverage-cost targets.
- Work with the Chef, Purchase, Stores and Accounts teams to manage inventory and consumption.
- Review purchase requirements, stock levels, reorder points and slow-moving inventory.
- Ensure all food and beverage items are properly received, verified and entered into the system.
- Maintain particularly strict controls over alcoholic beverages and high-value inventory.
- Monitor portion sizes, pouring measures, yields, wastage, spoilage, breakage and pilferage.
- Participate in daily beverage checks and scheduled physical stock verification.
- Investigate inventory, billing and cost variances and implement corrective measures.
- Review menu pricing, contribution margins and item-wise profitability.
- Control casual labour, overtime and other departmental expenses.
- Ensure daily purchase, receiving, transfer and inventory transactions are accurately posted.

8. Guest Experience

- Maintain a visible and approachable presence in guest-facing areas.
- Engage with guests and obtain direct feedback on food, beverages, service and events.
- Handle complaints professionally and provide timely service recovery.
- Maintain a record of recurring complaints and ensure permanent corrective action.
- Ensure guest preferences, allergies and special requirements are properly communicated.
- Build relationships with regular guests, corporate clients and event organizers.
- Encourage satisfied guests to provide genuine feedback and online reviews.
- Ensure restaurants and bar areas remain safe, qualified and welcoming.

9. Team Leadership and Development

- Lead restaurant supervisors, captains, bartenders, stewards, banquet employees and other F&B; team members.
- Prepare duty rosters based on reservations, expected covers, bar business and events.
- Ensure effective manpower deployment during peak and non-peak periods.
- Set clear responsibilities and measurable performance expectations.
- Conduct regular employee training in:
- Restaurant service standards
- Bar and beverage operations
- Liquor-stock controls
- Cocktail and mocktail preparation
- Responsible alcohol service
- Menu and allergen knowledge
- Upselling and suggestive selling
- POS billing and cash controls
- Guest complaint handling
- Hygiene, grooming and discipline
- Monitor attendance, punctuality, productivity, grooming and workplace conduct.
- Coach supervisors to take ownership of their outlets.
- Coordinate with HR on recruitment, onboarding, appraisals and disciplinary matters.
- Build a culture of integrity, accountability, teamwork and guest-focused service.

10. Hotel Operations Coordination

In addition to leading F&B;, the manager will:

- Support the General Manager in coordinating the hotel’s overall daily operations.
- Participate in daily meetings covering room occupancy, events, staffing,



maintenance and guest requirements.
- Coordinate with front office regarding resident guests, VIP arrivals, room service and special requests.
- Coordinate with housekeeping on restaurant, banquet and public-area readiness.
- Follow up with maintenance on issues affecting restaurants, bars, kitchens and banquet venues.
- Coordinate with security regarding bar closing, intoxicated guests, events and guest safety.
- Support emergency response, fire-safety and incident-management procedures.
- Act as the senior operational representative when assigned by management.

Daily Non-Negotiables

- Conduct the daily F&B; operations briefing.
- Review restaurant reservations, bar bookings, banquet functions and VIP requirements.
- Inspect restaurants, bar, kitchens, banquet halls, stores and guest washrooms.
- Confirm menu and beverage availability before service.
- Verify bar opening stock, closing stock, sales, breakage and variances.
- Monitor food quality, beverage quality, service speed and guest feedback.
- Review discounts, voids, complimentary items and billing exceptions.
- Review purchases, stock shortages, consumption and wastage.
- Ensure all daily inventory and purchase transactions are entered and posted.
- Follow up on guest complaints, maintenance issues and compliance gaps until closure.
- Submit an accurate end-of-day F&B; and operations report.

Key Performance Indicators

Performance will be measured against:

- Total F&B; revenue and profitability
- Restaurant, bar and banquet sales against budget
- Weekday business growth
- Restaurant covers and average-per-cover
- Average beverage spend per guest
- Food-cost and beverage-cost percentages
- Beverage gross margin and pour cost
- Liquor-stock accuracy and inventory variance
- Food and beverage wastage, spillage and breakage
- Banquet enquiry conversion rate
- Banquet revenue and profitability
- Guest satisfaction and complaint-resolution time
- Service speed and order accuracy
- POS billing accuracy
- Staff productivity, attendance and retention
- Hygiene, safety and statutory compliance
- Timeliness and accuracy of operational reports

Qualifications and Experience

- Degree or diploma in Hotel Management, Hospitality Management, Food and Beverage Management or a related discipline.
- Minimum 8–10 years of progressive experience in hotel F&B;, restaurants, bars or hospitality operations.
- Minimum 3–5 years in an F&B; Manager, Bar Manager, Senior F&B; Manager or Operations Manager position.
- Strong and verifiable experience managing a licensed bar is essential.
- Experience managing multiple restaurants, lounges and banquet operations is required.
- Experience in a 3-star or higher-category hotel is preferred.
- Proven success in F&B; revenue growth, beverage control, cost management and team development.
- Working knowledge of POS, inventory-management systems, hotel PMS and Microsoft Office.
- Sound understanding of food safety, responsible alcohol service and applicable hospitality requirements.

Required Competencies

- Restaurant, bar and banquet management
- Liquor inventory and beverage-cost control
- Food and beverage revenue management
- Beverage knowledge and bar-service standards
- Menu engineering and product-mix analysis
- Banquet planning and event execution
- Food-production and service coordination
- Team leadership and employee development
- Guest engagement and complaint resolution
- Vendor coordination and negotiation
- POS, billing and cash controls
- Statutory and licence compliance
- Strong commercial and financial awareness
- High integrity and attention to detail
- Ability to make effective decisions under pressure

Ideal Candidate Profile

The ideal candidate will be an experienced F&B; skilled who:

- Has successfully managed restaurants, a licensed bar and banquet operations.
- Understands liquor control down to the bottle and peg level.
- Can increase F&B; revenue while protecting margins.
- Is confident managing high-volume dining and large events.
- Remains visible on the floor during peak periods.
- Can build, train and motivate a professional service and bar team.
- Works effectively with the Executive Chef while respecting culinary responsibilities.
- Demonstrates complete integrity in handling inventory, cash and revenue.
- Takes ownership of operational problems and follows them through to resolution.
- Thinks commercially and operates with an owner’s mindset.

Working Conditions

- This is a hands-on operational leadership position.
- Evening, weekend and holiday availability is required.
- The manager must be present during peak restaurant and bar periods and major banquet functions.
- Duty schedules and weekly off will be based on operational requirements.
- Regular movement across restaurants, bar, kitchens, stores, banquet halls, guest rooms and public areas is required.

Application Requirements

Candidates should submit an updated résumé clearly outlining:

- Restaurants, bars and banquet venues previously managed
- Licensed-bar management experience
- Approximate monthly F&B; revenue handled
- Food-cost and beverage-cost performance
- Size of teams managed
- Current salary
- Expected salary
- Notice period
- Earliest joining date
- Professional references

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits:

- Food provided

Work Location: In person

📌 Hotel Operations Manager (India)
🏢 Suburban Residency
📍 India