Pre-Opening | Bali-Themed Resort – Alibaug

Company: Pushpam Hospitality

Property: New Bali-Themed Resort, Alibaug

Department: Food & Beverage

Designation: F&B; Manager

Reports To: General Manager / Resort Head

Location: Alibaug, Maharashtra

Employment Type: Full-Time

Experience: 6–10 years in Hotel/Resort F&B;

Pre-Opening Experience: Preferred / strongly preferred

POSITION SUMMARY

We are looking for an experienced and dynamic F&B; Manager to lead the complete Food & Beverage pre-opening and operational setup of our upcoming Bali-themed resort in Alibaug.

The incumbent will be responsible for establishing the F&B; department from the pre-opening stage through launch, including outlet planning, concept implementation, menu development, SOPs, manpower planning, recruitment, training, procurement coordination, inventory controls, cost management, service standards and trial operations.

The ideal candidate should have strong exposure to resort F&B; operations, multiple outlets, banquets/events and pre-opening projects.

KEY RESPONSIBILITIES1. F&B; PRE-OPENING

- Take complete ownership of F&B; pre-opening activities.
- Prepare a detailed F&B; pre-opening action plan and critical path.
- Coordinate with the GM, Executive Chef, Project Team, Purchase, Finance, HR, Engineering and Housekeeping.
- Ensure all F&B; outlets are operationally ready before opening.
- Coordinate outlet setup, equipment installation and commissioning.
- Conduct mock service, trial runs and soft-opening activities.
- Identify operational gaps and ensure closure before opening.

1. OUTLET SETUP & CONCEPT

Responsible for setting up and operationalizing:
- All-day dining restaurant
- Specialty restaurant
- Bar / lounge
- Poolside F&B;
- Room service
- Banquets / events
- Outdoor dining / experiential F&B;
- Any additional resort-specific F&B; concepts

Develop appropriate service style, SOPs, staffing levels and guest experience standards for each outlet.

1. MENU & PRODUCT DEVELOPMENT

- Work closely with the Executive Chef on menu development.
- Develop menus aligned with the resort's concept and target market.
- Assist in menu pricing and menu engineering.
- Establish portion-control standards.
- Develop beverage menus and bar concepts in coordination with the relevant team.
- Ensure consistency in food quality, presentation and service.
- Develop menus for:
- À la carte
- Buffet
- Banquets
- Events
- Poolside
- Room service
- Special occasions

1. MANPOWER PLANNING & RECRUITMENT

- Prepare F&B; manpower budget.
- Develop organization structure for the department.
- Participate in recruitment of:
- Restaurant Manager
- Captains
- Stewards
- Bartenders
- Host/Hostess
- Banquet team
- Room service team
- F&B; associates




- Coordinate with HR for recruitment and onboarding.
- Prepare duty rosters and staffing plans.

1. TRAINING & SERVICE STANDARDS

Develop and implement comprehensive F&B; training before opening:
- Grooming standards
- Service sequence
- Guest interaction
- Order-taking
- POS training
- Upselling
- Suggestive selling
- Wine/beverage knowledge
- Complaint handling
- Food safety & hygiene
- HACCP awareness
- Restaurant SOPs
- Banquet service
- Room service standards
- Emergency procedures

Conduct mock service and practical training before launch.

1. SOP DEVELOPMENT

Develop and implement F&B; SOPs covering:
- Opening & closing procedures
- Mise-en-place
- Service sequence
- Table setup
- Buffet operations
- Room service
- Banquet operations
- Bar operations
- Cash handling
- POS procedures
- Complimentary/house-use procedures
- Guest complaints
- Breakage control
- Inventory control
- Food wastage control
- Hygiene and sanitation
- VIP handling

1. COST CONTROL & PROFITABILITY

- Prepare and monitor F&B; budgets.
- Establish food and beverage cost benchmarks.
- Monitor:
- Food cost
- Beverage cost
- Labour cost
- Wastage
- Breakage
- Complimentary
- Discounts
- Inventory variance
- Conduct regular stock audits.
- Identify and control revenue leakages.
- Work closely with Finance and Purchase on cost-control measures.

Strong F&B; management roles typically include inventory, cost control, budgeting and revenue responsibilities in addition to service operations.
1. PROCUREMENT & PRE-OPENING INVENTORY

Coordinate with Purchase and Stores for:
- Crockery
- Cutlery
- Glassware
- Bar equipment
- Restaurant equipment
- Service equipment
- Linen
- Uniforms
- Small operating equipment
- Consumables
- Chemicals
- Guest amenities
- POS requirements

Prepare the OS&E; requirement list and ensure timely availability before opening.

1. F&B; REVENUE

- Develop strategies to maximize F&B; revenue.
- Drive:
- Average check
- Covers
- Table turnover
- Upselling
- Beverage sales
- Banquet/event revenue
- Poolside revenue
- In-room dining revenue
- Develop F&B; promotions and seasonal concepts.
- Coordinate with Sales & Marketing for events and promotional activities.

1. FOOD SAFETY & HYGIENE

- Ensure strict compliance with FSSAI and applicable food safety requirements.
- Coordinate with Executive Chef and Stewarding for hygiene standards.




- Conduct regular hygiene inspections.
- Ensure proper food storage and temperature controls.
- Monitor pest control and sanitation.
- Ensure staff follow food safety procedures.

PRE-OPENING DELIVERABLES The F&B; Manager will be responsible for establishing:
- F&B; Organization Structure
- Manpower Plan
- F&B; Budget
- Outlet Concept & Operating Plan
- Menu Planning
- Menu Pricing
- SOP Manual
- Service Standards
- Training Calendar
- OS&E; List
- F&B; Equipment List
- Opening Inventory
- Vendor Coordination
- Recipe/Portion Control Coordination
- POS Setup & Testing
- F&B; Costing System
- Inventory Control System
- Trial Run Plan
- Mock Service Plan
- Soft Opening Plan
- F&B; Opening Readiness Checklist

QUALIFICATION

Essential:

- Degree/Diploma in Hotel Management / Hospitality Management.
- Solid knowledge of hotel/resort F&B; operations.

Experience 6–10 years of relevant F&B; experience, preferably in:

- Luxury/upscale hotels
- Resorts
- Destination resorts
- Boutique resorts
- Multiple-outlet properties

Minimum 1 successful pre-opening experience preferred. Candidates with experience handling resort openings, beach/destination properties or experiential F&B; concepts will be preferred.

KEY SKILLS

- F&B; Operations
- Pre-Opening Management
- Restaurant Operations
- Banquet Operations
- Menu Engineering
- Cost Control
- Inventory Management
- Revenue Generation
- Team Building
- Training & Development
- SOP Development
- Vendor Coordination
- POS Knowledge
- Food Safety & Hygiene
- Guest Experience
- Strong Communication & Leadership

IDEAL CANDIDATEHands-on F&B; professional with strong resort experience and proven pre-opening exposure, capable of building the F&B; department from scratch and taking it through recruitment, setup, training, trial operations, soft opening and stabilization. The candidate should be comfortable working closely with the GM, Executive Chef, Project Team, HR, Finance, Purchase, Engineering and Sales & Marketing during the pre-opening phase.

Preferred Profile

6–10 years' experience | Hotel/Resort F&B; | Pre-opening exposure preferred | Multiple-outlet experience | Strong cost-control knowledge | Strong team leadership | Immediate/short notice preferred For this Alibaug Bali-themed resort, I'd particularly prioritize candidates who have handled resort F&B; + banquets/events + outdoor/poolside dining + pre-opening, rather than someone whose experience is only in a single city restaurant.

Pay: ₹45,000.00 - ₹50,000.00 per month

Benefits

- Cell phone reimbursement
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 F&B Manager (Alibag)
🏢 Pushpam Hospitality
📍 Alibag