Operations Manager – F&B; & Bar

Property: Suburban Residency

Location: Kanjikuzhi, Kottayam, Kerala

Category: 3-Star Hotel

Employment Type: Full-time

Reports To: General Manager / Managing Partners

About Suburban Residency

Suburban Residency is a 3-star hotel offering guest rooms, serviced apartment-style accommodation, restaurants, bar and lounge operations, conference facilities and banquet venues. Its hospitality operations include KL05-1949, Lattice Family Restaurant, Obsidian Executive Lounge, Courtyard Banquet Hall and Orchid Conference Hall.

Position Summary The Operations Manager | Senior F&B; Manager will lead the hotel’s day-to-day operations, with primary responsibility for restaurants, bar and lounge operations, banquets, food production coordination, rooms support and guest experience.

This is a hands-on leadership position requiring robust knowledge of food and beverage operations, alcoholic-beverage service, bar inventory, banquet execution, revenue management, cost control, statutory compliance and team development.

The successful candidate must demonstrate an owner’s mindset, maintain a visible presence during operations and take end-to-end responsibility for service quality, revenue, profitability, compliance and guest satisfaction.

Key Responsibilities1. Overall Hotel Operations

- Oversee daily operations across restaurants, bar, executive lounge, banquets, rooms and guest-service areas.
- Conduct daily operational briefings covering room occupancy, restaurant reservations, bar business, banquet functions, staffing and VIP requirements.
- Coordinate effectively with F&B; service, bar, kitchen, front office, housekeeping, maintenance, security, purchase, stores, HR and accounts.
- Maintain a visible presence during peak dining hours, bar operations, weekends and major events.
- Ensure all operational areas are clean, properly staffed and ready for service.
- Resolve service failures, operational delays and guest complaints promptly.
- Maintain effective opening, shift-handover and closing procedures.
- Act as the senior operational representative when the General Manager or owners are unavailable.

2. Restaurant and Food-Service Operations

- Lead the day-to-day operation of the hotel’s restaurants, room service and banquet food service.
- Ensure approved service standards, menus, recipes, portion controls and presentation guidelines are consistently followed.
- Work closely with the Executive Chef to maintain food quality, consistency and timely service.
- Monitor table turnaround time, order accuracy, guest waiting time and overall dining experience.
- Ensure correct POS billing and authorization of discounts, voids, cancellations, complimentary items and settlements.
- Improve restaurant covers, average guest spending, table utilization and outlet profitability.
- Develop weekday dining programs, chef-led experiences and other initiatives that do not rely exclusively on discounts.
- Support menu engineering, pricing reviews and the introduction of new dining concepts.

3. Bar and Beverage Operations

- Take complete operational responsibility for the hotel’s bar, lounge and alcoholic-beverage service.
- Ensure the bar operates strictly within the conditions of the hotel’s applicable licences, approved timings and Kerala Excise requirements.
- Ensure alcoholic beverages are served only to legally eligible guests and in accordance with responsible-service practices.
- Prevent service to intoxicated guests and ensure bar employees are trained to handle such situations professionally.
- Ensure compliance with declared dry days, permitted service areas, operating restrictions and all directions issued by the relevant authorities.
- Maintain strict controls over liquor receiving, storage, bottle issuance, opening stock, closing stock, transfers, sales, breakage, wastage and empty bottles.
- Ensure that liquor stock registers, purchase records, permits, invoices and statutory records are accurate and current.
- Conduct daily verification of high-value and fast-moving beverage items.
- Monitor standard pouring measures, cocktail recipes, yields and beverage presentation.
- Investigate bottle-level and system-level stock variances immediately.
- Control unauthorized consumption, complimentary beverages, substitutions, spillage and pilferage.
- Ensure every beverage served is entered and billed correctly through the approved POS system.
- Monitor beverage cost, pour cost, gross margin, product mix and average beverage spend per guest.
- Develop beverage menus, signature drinks, premium selections and food-and-beverage pairings with management.
- Coordinate with approved vendors while ensuring purchases are made only through legally authorized channels.
- Ensure responsible brand promotions without compromising legal requirements or the hotel’s positioning.
- Maintain appropriate security, key control and restricted access to liquor-storage areas.
- Ensure protected guest departure procedures and coordinate assistance when a guest should not drive.
- Keep the bar, glassware, equipment, counters, storage areas and service stations clean and properly maintained.

4. Banquet and Event Management

- Oversee banquet enquiries, site visits, quotations, proposals, confirmations, advance collections and event execution.
- Review event requirements, including guest count, menu, seating,



bar requirements, beverage packages, décor, audiovisual equipment, parking and timelines.
- Ensure liquor service at banquet functions complies with all applicable licence conditions and management approvals.
- Prevent unauthorized liquor, outside alcohol or unapproved beverage service within hotel premises.
- Coordinate with the Chef, bar, banquet service, housekeeping, maintenance, security and accounts teams.
- Conduct pre-event briefings and post-event reviews for major functions.
- Ensure banquet halls are prepared, inspected and handed over on time.
- Monitor final guest counts, additional consumption, bar billing and payment collection.
- Build relationships with event planners, corporate clients, institutions and local organizations.
- Improve banquet enquiry conversion and function profitability.

5. Revenue and Business Development

- Prepare restaurant, bar, banquet and departmental revenue targets in consultation with management.
- Monitor daily sales, covers, average-per-cover, beverage spend, banquet enquiries, conversion rates and room occupancy.
- Develop practical strategies to increase weekday restaurant and bar business.
- Build relationships with corporate companies, travel partners, event planners and local organizations.
- Create dining, lounge, entertainment and beverage-led experiences consistent with the hotel’s brand and legal requirements.
- Review competitor offerings, market demand, beverage trends and guest preferences.
- Identify opportunities for upselling premium beverages, pairings, group dining, celebrations and events.
- Submit daily, weekly and monthly performance reports with corrective action plans.

6. Cost Control and Inventory Management

- Work with the Chef, Purchase, Stores, Bar and Accounts teams to control food cost, beverage cost and operating expenses.
- Review purchase requests, approved vendor quotations, stock levels and high-value items.
- Ensure goods are properly received, counted or weighed, quality-checked, documented and entered into the relevant systems.
- Maintain separate and secure controls for alcoholic beverages.
- Monitor food portions, beverage pouring measures, yields, wastage, spoilage, breakage and pilferage.
- Participate in daily beverage checks and monthly physical inventory verification.
- Investigate inventory and POS variances and implement corrective measures.
- Review menu pricing, product margins, slow-moving items and item-wise profitability.
- Control casual labour, overtime and departmental expenses without compromising service.
- Ensure daily purchase, receiving, stock-transfer and consumption entries are completed and posted.

7. Team Leadership

- Lead and motivate restaurant, bar, banquet and operational teams.
- Prepare duty rosters based on room occupancy, expected covers, bar business and scheduled events.
- Ensure adequate staffing during peak hours while controlling manpower costs.
- Conduct training in food service, beverage knowledge, responsible alcohol service, upselling, billing, hygiene and guest handling.
- Ensure bartenders understand standard recipes, pouring measures, stock controls and closing procedures.
- Establish clear responsibilities and measurable performance expectations.
- Monitor attendance, punctuality, grooming, discipline and workplace conduct.
- Coach supervisors and team leaders to take ownership of their departments.
- Coordinate with HR on recruitment, onboarding, training, appraisals and disciplinary matters.
- Build a culture of integrity, accountability, teamwork and guest-first service.

8. Guest Experience

- Engage with restaurant, bar, banquet and resident guests to obtain feedback.
- Handle complaints calmly, fairly and promptly.
- Record recurring issues and implement permanent corrective actions.
- Ensure dietary requirements, allergies and special requests are accurately communicated.
- Build relationships with regular guests, corporate clients and event organizers.
- Encourage satisfied guests to provide genuine feedback and online reviews.
- Ensure the bar environment remains professional, comfortable and safe for all guests.

9. Quality, Safety and Statutory Compliance

- Ensure compliance with FSSAI, Kerala Excise, fire-safety, health, labour and other applicable statutory requirements.
- Display required licences and notices in the designated locations.
- Maintain operational records, inspection files, checklists and licence-related documentation.
- Immediately report any licence, stock, billing, safety or compliance concern to the General Manager and Managing Partners.
- Cooperate professionally with authorized government inspections.
- Ensure kitchen hygiene, bar hygiene, pest control, cleaning and waste-management standards are maintained.
- Conduct routine inspections of restaurants, bars, kitchens, banquet halls, stores and guest areas.
- Implement immediate corrective action when safety, hygiene or compliance gaps are identified.
- Ensure employees understand emergency,



fire-safety and incident-reporting procedures.

10. Maintenance and Asset Protection

- Coordinate the resolution of electrical, plumbing, HVAC, refrigeration, kitchen-equipment and bar-equipment issues.
- Ensure preventive maintenance schedules are followed.
- Protect furniture, bar equipment, kitchen equipment, crockery, cutlery, glassware, linen and other hotel assets.
- Monitor public areas, parking, elevators, stairways, washrooms and back-of-house areas.
- Report recurring equipment failures and capital-replacement requirements to management.
- Ensure liquor stores, bars and cash-handling areas remain secured.

Daily Non-Negotiables

- Conduct the daily operations briefing.
- Review room occupancy, dining reservations, bar bookings, functions and VIP requirements.
- Inspect restaurants, bars, kitchens, banquet halls, guest areas and washrooms.
- Verify bar opening stock, closing stock, sales, breakage and variances.
- Confirm compliance with permitted service timings and applicable restrictions.
- Review staffing and adjust deployment based on expected business.
- Monitor food quality, beverage quality, service speed and guest feedback.
- Verify major discounts, voids, complimentary items and billing exceptions.
- Review purchases, stock availability, wastage and critical shortages.
- Ensure daily inventory, purchase and stock-transfer entries are completed and posted.
- Follow up on maintenance, safety, hygiene and compliance issues until closure.
- Submit an accurate end-of-day operations and performance report.

Key Performance Indicators Performance will be evaluated against:

- Total F&B; and banquet revenue
- Restaurant and bar sales achievement
- Weekday and weekend business growth
- Restaurant covers and average-per-cover
- Average beverage spend per guest
- Beverage mix and premium-product sales
- Banquet enquiry conversion rate
- Food-cost and beverage-cost percentages
- Liquor stock accuracy and variance
- Wastage, spillage, spoilage and breakage
- POS and physical-stock reconciliation
- Guest satisfaction and complaint-resolution time
- Service speed and order accuracy
- Staff productivity, attendance and retention
- Hygiene, safety and statutory-compliance results
- Timeliness and accuracy of operational reporting
- Departmental profitability

Qualifications

- Bachelor’s degree or diploma in Hotel Management, Hospitality Management, Food and Beverage Management or a related discipline.
- Additional certification in bar management, beverage service, food safety, cost control or hotel operations will be an advantage.
- Strong working knowledge of restaurant POS, hotel PMS, inventory systems and Microsoft Office.
- Working knowledge of liquor inventory, beverage costing, responsible alcohol service and applicable Kerala hospitality requirements.

Experience

- Minimum 8 years of progressive experience in hotel, restaurant and bar operations.
- At least 3 years in an Operations Manager, Senior F&B; Manager, F&B; Manager or comparable leadership position.
- Experience managing multiple restaurants, a licensed bar and banquet operations is essential.
- Experience in a 3-star or higher-category hotel will be preferred.
- Proven experience in revenue generation, liquor controls, inventory management, cost reduction and team leadership is required.

Required Competencies

- Strong operational ownership and hands-on leadership
- Restaurant, bar and banquet management expertise
- Sound alcoholic-beverage and bar-service knowledge
- Beverage costing and liquor-inventory control
- Commercial and financial awareness
- Revenue generation and business development
- Menu engineering and product-mix management
- Banquet planning and event execution
- Guest complaint handling and service recovery
- Vendor coordination and negotiation
- Team development and performance management
- Sound decision-making under pressure
- Attention to detail and consistent follow-through
- High personal integrity
- Clear written and verbal communication

Language Requirements

- Fluency in Malayalam and English is required.
- Working knowledge of Hindi will be an advantage.

Personal Attributes The ideal candidate must be:

- Responsible, disciplined and dependable
- Visible and actively involved in operations
- Guest-focused and service-oriented
- Commercially aware and cost-conscious
- Honest and highly reliable in handling liquor stocks and revenue
- Calm and decisive during busy operations
- Willing to take ownership beyond formal departmental boundaries
- Capable of working closely with owners and department heads
- Focused on solutions, timely execution and measurable results

Working Conditions

- This is a hands-on operational leadership position.
- The employee must be available during peak restaurant and bar periods, weekends, holidays and major banquet functions.
- Working hours and weekly off will be scheduled according to operational requirements.
- The position requires regular movement across restaurants, bar, banquet halls, rooms, kitchens, stores and public areas.

Application Requirements Interested candidates should submit an updated résumé stating:

- Current position and employer
- Restaurant, bar and banquet experience
- Current salary
- Expected salary
- Notice period
- Earliest joining date
- Professional references

Pay: ₹30,000.00 - ₹50,000.00 per month

Benefits

- Food provided

Work Location: In person

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