Role: F&B; Manager

Location: Coorg, Karnataka

Role type: Full-time, on-site and field-based

Reporting to: Founder/COO

Salary: 7L to 8.5L CTC + Accommodation

About Raho

Raho is an asset-light hospitality company operating nature-led homestays and villas across non-urban destinations. Our properties offer locally rooted food experiences prepared primarily by trained home cooks rather than centralised hotel kitchens.

Role The F&B; Manager will take end-to-end ownership of food operations across Raho properties—from setting up kitchens and home cooks to developing menus, standardising recipes, controlling costs, maintaining quality and improving F&B; revenue.

This is a hands-on, field-based role. It is not a conventional hotel F&B; position with an established kitchen hierarchy and large support team. The person will be Raho’s primary F&B; owner and will be expected to build the function, create systems and work closely with local home cooks across multiple locations.

Key Responsibilities

Homecook Onboarding & Training

- Assess the culinary ability, hygiene practices and operating capacity of home cooks.
- Train home cooks on recipes, portions, presentation, food safety, dietary restrictions and service timings.
- Convert traditional cooking knowledge into straightforward and repeatable standards without losing authenticity.
- Create easy-to-follow visual recipe cards and training material suitable for cooks with varying literacy and language abilities.
- Conduct refresher training and address recurring performance gaps.
- Identify and develop backup cooks for high-occupancy periods, leave and emergencies.

Menu Design & Implementation

- Design breakfast, lunch, dinner, snack, beverage and local-speciality menus.
- Create menus suited to the property, guest profile,



home-cook capability and ingredient availability.
- Develop seasonal menus, meal combinations, children’s options and group menus.
- Balance guest appeal, local character, execution capacity and commercial viability.
- Review menu performance and revise or remove dishes based on sales, profitability and guest feedback.
- Standardise ingredients, quantities, yields, portions, presentation and preparation methods.
- Prepare and maintain recipe cards for active menu items.
- Calculate recipe cost, cost per portion, food-cost percentage and contribution margin.
- Recommend selling prices based on cost, positioning and guest value.
- Monitor ingredient-price changes, wastage, over-portioning and procurement inconsistencies.
- Ensure menu pricing remains commercially sustainable.

Quality, Hygiene & Compliance

- Establish practical food-quality and hygiene standards across all kitchens.
- Conduct scheduled and surprise kitchen audits.
- Monitor taste, freshness, portion size, presentation, temperature, preparation time and order accuracy.
- Ensure safe storage, labelling, handling and preparation of food.
- Build workable processes for allergies and dietary requirements.
- Record corrective actions and verify closure instead of only reporting problems.
- Analyse recurring complaints and identify their root causes.

Multy-Property F&B; Operations

- Build an effective property-visit and audit schedule.




- Maintain quality across decentralised kitchens and geographically spread-out properties.
- Establish backup plans for cook absence, stock-outs, high occupancy and equipment failure.
- Coordinate with Operations, Guest Service, caretakers, vendors and property owners.
- Support property teams during launches, peak occupancy and service disruptions.
- Track F&B; revenue by property.
- Monitor food cost, contribution margin, average order value, order conversion, wastage and menu-item performance.
- Identify opportunities to improve F&B; revenue without compromising guest experience.
- Develop meal combinations, add-ons and property-specific food experiences.
- Prepare monthly performance reports with clear observations and actions.

Candidate Profile

We are open to candidates from hotels, resorts, restaurants, homestays, cloud kitchens or multi-unit food operations. Exact experience in Raho’s model is not expected.

The ideal candidate should have:

- Approximately 6–10 years of relevant culinary or F&B; operations experience.
- Experience as a Chef de Partie, Sous Chef, Kitchen Manager, F&B; Executive/Manager, Cluster Chef or similar role.
- Strong practical knowledge of food production, hygiene, kitchen operations and quality control.
- Working knowledge of recipe costing, portion control, inventory and wastage.
- Experience training cooks, kitchen staff or frontline food teams.
- Ability to create menus, recipes, SOPs, checklists and reports.
- Basic proficiency in Excel or Google Sheets.
- Ability to communicate clearly with people from different educational and skilled backgrounds.
- Fluency in English and Hindi; Kannada or another local language would be an advantage.
- Willingness to relocate to Coorg and travel regularly between properties.

📌 Food and Beverage Manager (Karnataka)
🏢 Raho Hospitalities
📍 Karnataka