F&B; Manager – Roles & Responsibilities1. Overall F&B; Operations

- Manage and oversee the complete Food & Beverage operations of the hotel/resort.
- Ensure smooth and efficient functioning of restaurants, bars, banquets, room service, and other F&B; outlets.
- Maintain high standards of service, food quality, hygiene, and guest satisfaction.
- Ensure all outlets operate according to company standards and SOPs.

2. Team Management

- Supervise, train, motivate, and evaluate F&B; staff.
- Prepare staff schedules, duty rosters, and manpower allocation.
- Monitor staff attendance, grooming, discipline, and performance.
- Conduct regular briefings and ensure effective communication within the team.
- Identify training requirements and coordinate with HR/management.

3. Guest Service & Satisfaction

- Ensure professional and courteous guest service at all times.
- Handle guest complaints, feedback, and service recovery effectively.
- Monitor guest satisfaction and take corrective action where required.
- Maintain solid relationships with guests and encourage repeat business.

4. Food & Beverage Cost Control

- Monitor food and beverage costs and maintain them within approved budgets.
- Control wastage, pilferage, portion sizes, and unnecessary consumption.
- Monitor inventory, stock levels, and consumption patterns.
- Coordinate with Purchase and Stores for procurement and stock requirements.
- Conduct regular stock checks and support proper inventory control.

5. Revenue & Business Development

- Monitor daily F&B; sales, revenue, and outlet performance.
- Work towards achieving monthly and annual F&B; revenue targets.
- Develop strategies to increase outlet revenue and average guest spending.
- Promote special menus, events, packages, and F&B; promotions.




- Analyse sales reports and take corrective action where required.

6. Menu & Product Management

- Coordinate with the Executive Chef for menu planning and development.
- Review menu pricing based on food cost, market conditions, and profitability.
- Ensure consistency in food presentation, quality, and portion control.
- Introduce new concepts and promotions based on guest preferences.

7. Hygiene & Safety

- Ensure strict compliance with food safety, hygiene, sanitation, and health standards.
- Conduct regular inspections of kitchens, restaurants, bars, stores, and service areas.
- Ensure proper storage and handling of food and beverages.
- Ensure compliance with hotel safety and emergency procedures.

8. Coordination

- Coordinate with the Executive Chef, Front Office, Housekeeping, Purchase, Accounts, HR, and other departments.
- Ensure smooth communication between F&B; outlets and other hotel departments.
- Coordinate F&B; requirements for events, conferences, banquets, and special occasions.

9. Administration & Reporting

- Prepare and review daily, weekly, and monthly F&B; reports.
- Monitor sales, expenses, food cost, beverage cost, wastage, and profitability.
- Maintain proper records of stock, requisitions, breakage, and operational expenses.
- Report operational issues and performance to senior management.

10. Standards & Compliance

- Ensure all F&B; employees follow company policies, SOPs, grooming standards, and service procedures.
- Conduct regular outlet inspections and maintain service standards.
- Ensure proper opening and closing procedures for all outlets.
- Take immediate corrective action in case of operational or disciplinary issues.

Pay: From ₹30,000.00 per month

Work Location: In person

📌 F&B Manager (Andaman and Nicobar Islands)
🏢 havelock island beach resort
📍 Andaman and Nicobar Islands