F&B; Manager – Roles & Responsibilities

1. F&B; Operations

- Manage the overall day-to-day operations of the Food & Beverage department.
- Ensure smooth functioning of restaurants, bars, room service, banquets, and other F&B; outlets.
- Maintain high standards of food quality, service, hygiene, and guest satisfaction.
- Ensure all outlets follow established SOPs and service standards.

2. Team Management

- Supervise, train, and motivate F&B; staff, including supervisors, captains, stewards, and other team members.
- Prepare duty rosters and allocate responsibilities according to business requirements.
- Monitor staff performance, grooming, discipline, and attendance.
- Conduct regular briefings and provide feedback to the team.

3. Guest Experience

- Handle guest feedback, complaints, and special requests professionally.
- Ensure prompt and courteous service to all guests.
- Coordinate with other departments to resolve guest-related issues efficiently.
- Maintain solid guest relationships and encourage repeat business.

4. Food & Beverage Cost Control

- Monitor food and beverage costs and minimize unnecessary wastage.
- Control portion sizes, inventory usage, and stock consumption.
- Coordinate with the kitchen and purchase teams for inventory requirements.
- Monitor stock levels and ensure proper storage and handling of food and beverages.

5. Sales & Revenue





- Work towards achieving F&B; revenue and sales targets.
- Promote special menus, offers, events, and additional F&B; services.
- Identify opportunities to increase average guest spending and outlet revenue.
- Monitor daily sales and prepare operational reports.

6. Hygiene & Safety

- Ensure compliance with food safety, hygiene, sanitation, and hotel/resort standards.
- Conduct regular checks of dining areas, kitchen coordination points, storage areas, and equipment.
- Ensure proper handling, storage, and serving of food and beverages.
- Report maintenance, safety, or hygiene concerns to the concerned department.

7. Coordination & Administration

- Coordinate with Kitchen, Housekeeping, Front Office, Purchase, Accounts, and Management for smooth operations.
- Maintain daily reports, sales records, stock reports, and other F&B; documentation.
- Assist management in menu planning, promotions, events, and operational improvements.
- Ensure proper handling of billing, cash, and other financial procedures as per company policy.

8. Overall Responsibility

- Take ownership of the overall performance of the F&B; department.
- Ensure operational efficiency while maintaining service quality and controlling costs.
- Maintain a professional, positive, and guest-focused working environment.

📌 Food and Beverage Manager (Andaman and Nicobar Islands)
🏢 HAVELOCK ISLAND BEACH RESORT
📍 Andaman and Nicobar Islands