Job Purpose To manage and oversee the overall operations of the Food & Beverage department, including the in-house restaurant, room service, and banquet operations. The F&B; Manager is responsible for ensuring excellent guest satisfaction, maintaining service and hygiene standards, managing staff, controlling operational costs, and achieving departmental revenue targets in line with the hotel's standards and objectives.

1. Key Duties and Responsibilities

A. Restaurant and F&B; Operations

- Oversee the daily operations of the in-house restaurant, room service, and banquet functions.

- Ensure smooth coordination between the kitchen, restaurant service team, Front Office, Housekeeping, and other departments.

- Monitor food service quality, presentation, order accuracy, and timely delivery.

- Ensure proper opening and closing procedures, shift handovers, and daily operational checks.

- Monitor table setup, restaurant ambience, cleanliness, and overall guest experience.

- Ensure all restaurant and room service bills are accurately prepared, posted, and settled.

B.

Guest

Service and Satisfaction

- Ensure professional, courteous, and prompt service to all guests.

- Handle guest complaints, feedback, and special requests professionally and ensure timely resolution.

- Monitor guest reviews and feedback to identify areas for improvement.

- Maintain service standards consistent with the hotel's brand and guest expectations.

- Promote restaurant offerings, room service, and other F&B; services to hotel guests.

C.

Staff

Management and Training

- Supervise, guide, and motivate F&B; Associates, Captains, and other departmental staff.

- Prepare duty rosters, allocate responsibilities, and ensure adequate staffing for all shifts.

- Conduct staff briefings, on-the-job training,



and service standard refresher sessions.

- Monitor staff attendance, punctuality, grooming, discipline, and work performance.

- Conduct performance reviews and recommend training or development initiatives.

- Ensure staff follow hotel policies, service procedures, and professional conduct standards.

D. Hygiene, Safety and Compliance

- Ensure compliance with food safety, hygiene, sanitation, and applicable statutory requirements.

- Maintain cleanliness of the restaurant, service areas, equipment, and storage spaces.

- Ensure staff follow personal hygiene and grooming standards.

- Monitor secure food handling practices in coordination with the kitchen team.

- Ensure proper handling, storage, and use of crockery, cutlery, glassware, equipment, and cleaning materials.

- Report maintenance issues, safety hazards, and incidents to the appropriate authority.

E. Inventory and Cost Control

- Monitor food and beverage stock levels and coordinate timely replenishment.

- Ensure proper requisitioning, receiving, storage, and usage of departmental supplies.

- Conduct regular stock verification and monitor breakage, wastage, and pilferage.

- Coordinate with the purchase and kitchen teams to maintain appropriate stock levels.

- Monitor departmental expenses and implement cost-control measures.

- Ensure accurate maintenance of stock registers, requisitions, breakage records,



and other operational documents.

F. Revenue and Financial Management

- Monitor daily restaurant sales, room service revenue, and banquet revenue.

- Ensure accurate billing, payment collection, and settlement procedures.

- Review daily sales reports, discounts, complimentary bills, voids, and other adjustments.

- Monitor food and beverage costs, labour costs, and departmental profitability.

- Identify opportunities to increase revenue through promotions, upselling, and improved service.

- Prepare periodic departmental performance reports and submit them to the General Manager.

G. Banquet and Event Management

- Coordinate banquet bookings, event requirements, menu arrangements, and service planning.

- Ensure proper setup, staffing, food service coordination, and timely execution of events.

- Liaise with the Sales/Front Office team and kitchen to confirm event details.

- Ensure guest requirements and agreed service standards are met during events.

- Review event feedback and address operational issues.

H. Administration and Reporting

- Maintain daily sales reports, stock records, duty rosters, training records, and other departmental documentation.

- Conduct regular departmental inspections and ensure corrective actions are implemented.

- Attend management meetings and communicate operational updates, challenges, and requirements.

- Ensure compliance with hotel policies, standard operating procedures (SOPs), and management instructions.

- Undertake any additional responsibilities assigned by management from time to time, as required by the organisation.

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 F&B Manager (Kollam)
🏢 Terratone
📍 Kollam