- Job Purpose The F&B; Manager will be responsible for the overall management, operational excellence, profitability, service quality, and guest experience across all three F&B; outlets under The Shillong Address: Ishana, Shadskye, and Nonna Mei.

The role requires a dynamic hospitality professional capable of managing multiple distinctive dining and beverage concepts while maintaining exceptional service standards, financial discipline, brand identity, and guest satisfaction.

With Shadskye recognised among India's leading bars and Nonna Mei recognised among India's leading restaurants, the F&B; Manager must uphold high standards of hospitality, innovation, consistency, and operational performance across the property.

- Key Responsibilities

A. Multi-Outlet Operations Management

- Oversee the daily operations of Ishana, Shadskye, and Nonna Mei.
- Ensure smooth coordination between restaurant service, kitchen, bar, stewarding, stores, and other departments.
- Maintain consistent operational standards while respecting the unique identity and concept of each outlet.
- Conduct regular inspections to ensure service readiness, cleanliness, hygiene, ambience, and presentation.
- Develop and implement standard operating procedures to improve efficiency and service consistency.
- Coordinate with senior management to achieve business objectives and operational targets.

B. Outlet-Specific Management

- Ishana: Maintain high standards of dining service, food presentation, guest engagement, and the restaurant's distinctive culinary identity.
- Shadskye: Oversee bar operations, cocktail quality, beverage presentation, inventory control, guest experience, and responsible alcohol service.
- Nonna Mei: Maintain the restaurant's dining standards, food quality, reservations, service timing, and overall guest experience.
- Work closely with the Executive Chef, Head Bartender, outlet managers, and supervisors to maintain quality and consistency.
- Ensure menus, beverage offerings, service procedures, and guest experiences reflect the positioning of each outlet.

C. Financial Management and Cost Control

- Prepare and monitor budgets, sales forecasts, revenue targets, and operating expenses.
- Analyse daily, weekly, and monthly sales and profitability reports for all three outlets.
- Control food costs, beverage costs, labour expenses, wastage, breakage, and stock losses.
- Monitor average guest spending, revenue per cover, and other relevant commercial performance indicators.
- Ensure accurate billing, cash handling, payment reconciliation, and financial reporting.
- Identify opportunities to improve profitability without compromising quality or guest satisfaction.

D. Guest Relations and Service Excellence

- Ensure exceptional, personalised, and professional service across all outlets.
- Personally attend to VIP guests, special occasions, important reservations, and escalated complaints.
- Monitor guest feedback, online reviews, and service recovery procedures.
- Conduct regular service audits and implement corrective actions where required.
- Ensure the property's hospitality standards are consistently maintained during peak periods and special events.

E.



Team Leadership and Development

- Lead, motivate, train, and supervise all F&B; teams across the three outlets.
- Coordinate recruitment, onboarding, training, duty rosters, attendance, and manpower planning with HR.
- Conduct pre-service briefings, team meetings, and performance reviews.
- Establish clear responsibilities and performance standards for outlet managers and supervisors.
- Promote teamwork, accountability, skilled grooming, discipline, and employee development.
- Identify training needs and develop employees for future leadership positions.

F. Inventory, Purchasing and Vendor Management

- Oversee stock planning, requisitions, receiving, storage, issuing, and stock transfers.
- Maintain effective controls for food, beverages, wines, spirits, cocktail ingredients, and operating supplies.
- Conduct regular stock audits and investigate inventory discrepancies.
- Coordinate with Purchase and Stores to maintain product availability, quality, and cost efficiency.
- Monitor supplier performance, delivery schedules, pricing, and product specifications.
- Ensure proper stock rotation, expiry monitoring, storage, and documentation.

G. Quality, Hygiene and Statutory Compliance

- Ensure compliance with applicable food safety, FSSAI, excise, liquor licensing, fire safety, and other statutory requirements.
- Maintain high standards of kitchen hygiene, personal hygiene, sanitation, and workplace safety.
- Ensure appropriate licences, permits, and operational records are maintained.
- Enforce responsible alcohol service and applicable age-verification procedures at Shadskye.
- Coordinate equipment maintenance and ensure prompt resolution of safety and operational issues.
- Maintain records of incidents, complaints, inspections, and corrective actions.

H. Sales, Marketing and Business Development

- Work with management and marketing teams to develop promotions, special menus, cocktail experiences, private dining, and events.
- Identify opportunities to increase footfall, repeat visits, average spending, and overall revenue.
- Develop initiatives for corporate clients, tourists, celebrations, and other relevant customer segments.
- Monitor market trends, competitor activities, and changing guest preferences.
- Support the positioning of each outlet and protect the reputation of the property.
- Evaluate promotional results and recommend improvements based on business performance.

I. Administration and Interdepartmental Coordination

- Prepare daily sales summaries, monthly performance reports, stock reports, cost analyses, and operational updates.
- Maintain accurate records of staff attendance, inventory, guest complaints, incidents, and outlet performance.
- Coordinate with HR, Finance, Purchase, Stores, Engineering, Housekeeping, and Marketing.




- Conduct regular departmental meetings and ensure timely completion of assigned action points.
- Ensure adherence to company policies, reporting procedures, and management instructions.

3. Key Performance Indicators (KPIs)

Performance will be evaluated based on:

- Achievement of revenue and profitability targets across all three outlets.
- Food cost, beverage cost, labour cost, and overall expense control.
- Guest satisfaction, online reputation, and complaint-resolution effectiveness.
- Service quality, consistency, and operational efficiency.
- Inventory accuracy and reduction of wastage, breakage, and stock discrepancies.
- Employee performance, retention, training, and productivity.
- Compliance with hygiene, food safety, licensing, and company policies.
- Successful execution of events, promotions, and business development initiatives.

4. Qualifications and Experience
- Bachelor's degree or diploma in Hotel Management, Hospitality Management, or a related field.
- Minimum 5–8 years of relevant hospitality experience, preferably in premium restaurants, bars, boutique hotels, or luxury dining establishments.
- At least 2–3 years in a managerial position overseeing F&B; operations.
- Proven experience managing multiple outlets, preferably including restaurants and a bar.
- Strong knowledge of food and beverage operations, costing, inventory control, budgeting, and guest relations.
- Proficiency in POS systems, sales reporting, stock management, and operational planning.
- Knowledge of applicable hospitality regulations, food safety standards, and liquor licensing requirements.

5. Required Skills and Competencies
- Strong leadership, communication, and decision-making skills.
- Excellent guest-handling and complaint-resolution abilities.
- Commercial awareness and sound financial management skills.
- Strong planning, organisation, and multitasking abilities.
- High standards of professionalism, presentation, and attention to detail.
- Ability to manage multiple teams and resolve operational challenges under pressure.
- Flexibility to work evenings, weekends, public holidays, and during special events.

6. Reporting and Working Relationships

Reports to: General Manager / Operations Head.

Internal coordination: Executive Chef, Head Bartender, Outlet Managers, Supervisors, HR, Finance, Purchase, Stores, Engineering, Housekeeping, and Marketing.

External coordination: Guests, suppliers, vendors, event organisers, corporate clients, and business partners.

- Overall Accountability The F&B; Manager is accountable for the overall operational performance, financial results, team effectiveness, and guest satisfaction of Ishana, Shadskye, and Nonna Mei. The position requires a commercially focused and guest-oriented leader who can manage three distinct concepts under one property while ensuring operational excellence, brand consistency, and sustainable business growth.

Pay: ₹20,000.00 - ₹46,000.00 per month

Benefits

- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Life insurance
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 F&B Manager/ Restaurant Manager (Shillong)
🏢 CPGE - The Shillong Address
📍 Shillong