– Operations & F&B; Manager

Industry: Hotel & Hospitality

Department: Operations & Food and Beverage (F&B;)

Job Location: As per company requirements

Experience: 15–20 Years (preferred)

Qualification: Graduate in Hotel Management, Hospitality Management, or a related field.

Job Summary

We are looking for an experienced and result-oriented Operations & F&B; Manager to manage the daily operations of the hotel and restaurant. The candidate will be responsible for ensuring smooth operations, maintaining food quality and service standards, managing staff, controlling operational costs, improving guest satisfaction, and achieving business targets.

Roles & Responsibilities

1. Hotel & Restaurant Operations

- Manage the day-to-day operations of F&B; Service to ensure smooth functioning.
- Coordinate with F&B; Service to maintain operational efficiency and service quality.
- Ensure proper implementation of company policies, standard operating procedures (SOPs), and service standards.
- Monitor staff performance, productivity, discipline, and attendance.
- Handle guest complaints and ensure timely resolution of operational issues.

1. Food & Beverage Management

- Oversee restaurant operations, including food preparation coordination, service, billing, and guest handling.
- Maintain food quality, presentation, hygiene, and service standards.
- Coordinate with the Head Chef and kitchen team for menu planning, food consistency, and timely service.
- Monitor restaurant sales, customer feedback, and overall dining experience.
- Ensure proper management of restaurant reservations, table allocation, and special events.
- Develop strategies to increase restaurant revenue and improve customer satisfaction.

1. Team Management & Training

- Supervise, guide, and motivate hotel and restaurant staff.
- Prepare staff duty rosters and ensure adequate manpower availability.
- Conduct staff training on customer service, hygiene, grooming, and operational procedures.




- Coordinate with HR for recruitment, onboarding, performance reviews, and disciplinary matters.
- Promote teamwork, professional behaviour, and accountability among employees.

1. Cost Control & Revenue Management

- Monitor operational expenses and ensure effective cost control.
- Control food costs, beverage costs, wastage, and inventory losses.
- Monitor food and beverage stock, purchases, consumption, and stock discrepancies.
- Review daily sales, cash handling, billing, discounts, and revenue reports.
- Support budgeting, sales forecasting, and implementation of revenue-enhancement strategies.
- Ensure proper control over food portion sizes and inventory usage.

1. Inventory & Vendor Management

- Oversee purchasing, receiving, storage, and issuance of food, beverages, and operational supplies.
- Coordinate with vendors and suppliers to ensure timely delivery and quality standards.
- Conduct regular stock audits and physical inventory checks.
- Ensure FIFO/FEFO stock rotation, proper storage, and minimum wastage.
- Maintain accurate records of purchases, consumption, and stock movement.

1. Hygiene, Safety & Compliance

- Ensure compliance with applicable FSSAI requirements and food safety standards.
- Maintain cleanliness and hygiene in the kitchen, restaurant, guest areas, and storage facilities.
- Ensure proper food storage, temperature control, pest control, and waste disposal.
- Monitor fire safety, emergency preparedness, and workplace safety procedures.
- Ensure applicable licences, permits, and statutory records are maintained and renewed on time.

1.



Guest Experience & Business Development

- Maintain high standards of hospitality and customer service.
- Collect and review guest feedback to identify areas for improvement.
- Build customer relationships and encourage repeat business.
- Coordinate corporate bookings, group dining, events, and special functions.
- Identify opportunities to improve occupancy-related services, restaurant sales, and overall profitability.

1. Reporting & Administration

- Prepare daily, weekly, and monthly operational and sales reports.
- Monitor key performance indicators (KPIs), including revenue, food cost, labour cost, guest satisfaction, and wastage.
- Maintain operational records, checklists, audit reports, and staff documentation.
- Coordinate with management regarding business performance, operational challenges, and improvement plans.
- Ensure proper cash reconciliation and coordination with the accounts department.

Required Skills
- Solid leadership and team management skills.
- Excellent communication and guest-handling abilities.
- Good knowledge of hotel and restaurant operations.
- Understanding of food costing, inventory control, and budgeting.
- Knowledge of FSSAI requirements, food safety, and hygiene standards.
- Ability to handle customer complaints and operational challenges.
- Proficiency in MS Excel, POS systems, and hotel/restaurant management software.
- Strong decision-making, problem-solving, and organisational skills.

Preferred Candidate Profile
- Candidates with experience managing both hotel operations and restaurant/F&B; services will be preferred.
- Experience in staff supervision, cost control, inventory management, and revenue generation is essential.
- Must be customer-focused, commercially aware, and capable of managing daily operations independently.

Pay: ₹60,000.00 - ₹90,000.00 per month

Benefits

- Food provided
- Leave encashment

Work Location: In person

📌 Food and Beverage Manager / Operations Manager (Jammu)
🏢 TRG Industries Private
📍 Jammu