Job Description – General Manager, F&B; Operations

Company: Goldstone Hospitality
Brand: SOMARA
Location: Lucknow, Uttar Pradesh
Designation: General Manager – F&B; Operations
Department: Operations
Employment Type: Full-Time
Experience: 8–15 Years
Industry: Hospitality | Premium Restaurants | Restro-Bars | Food & Beverage

About SOMARA

SOMARA is a premium all-day dining and restro-bar concept by Goldstone Hospitality, bringing together global cuisine, crafted beverages, distinctive ambience, music and curated hospitality experiences.

We are looking for an experienced and commercially driven General Manager – F&B; Operations to lead the complete restaurant operations, drive revenue and profitability, build a high-performing team and deliver an exceptional guest experience.

Key Responsibilities1. Overall Operations Management

- Take complete responsibility for the day-to-day operations of SOMARA.
- Manage restaurant service, bar operations, guest relations, reservations, events and front-of-house functions.
- Coordinate with the Executive Head Chef, kitchen brigade, bar team, housekeeping, security and maintenance teams.
- Establish and implement SOPs, operational checklists and service standards.
- Ensure smooth operations during peak hours, weekends, special events and high-footfall periods.

2. Revenue and Profitability

- Drive daily, weekly and monthly revenue targets.
- Monitor sales, table occupancy, average order value, revenue per cover and customer footfall.
- Develop strategies to increase repeat business, group bookings and overall profitability.
- Monitor food cost, beverage cost, manpower expenses and other operating costs.
- Identify revenue leakages, reduce wastage and improve operational efficiency.
- Prepare business performance reports and implement corrective action plans.

3. Guest Experience and Service Excellence

- Maintain premium hospitality and service standards.
- Personally manage VIP guests, high-value customers and important corporate clients.
- Handle escalated guest complaints and ensure prompt resolution.
- Monitor guest feedback, online reviews and customer satisfaction.
- Develop strategies to improve customer loyalty, repeat visits and brand reputation.

4. Kitchen and Bar Coordination

- Work closely with the Executive Head Chef to maintain food quality, presentation, consistency and service timelines.
- Coordinate with the bar team to maintain beverage quality, inventory controls and service standards.
- Monitor menu performance, food and beverage costs, portion control and wastage.
- Ensure smooth communication between kitchen, bar and restaurant service teams.
- Support menu launches,



tasting sessions and operational improvements.

5. Team Leadership and HR Coordination

- Lead, supervise and develop the complete F&B; operations team.
- Coordinate recruitment, onboarding and training with HR.
- Manage manpower planning, shift schedules, attendance and staff deployment.
- Conduct team briefings, performance reviews and service training.
- Maintain discipline, grooming, punctuality and professional conduct.
- Build a service-oriented culture focused on accountability and guest satisfaction.

6. Inventory and Cost Control

- Supervise stock management, purchasing coordination, receiving, storage and stock reconciliation.
- Implement FIFO/FEFO procedures where applicable.
- Monitor inventory variances, wastage, expiry and unauthorised consumption.
- Ensure proper billing, cash handling, POS controls and daily revenue reconciliation.
- Maintain accountability for food, beverages, operating supplies and company assets.

7. Events, Entertainment and Nightlife Operations

- Oversee DJ nights, live performances, private parties, corporate events and special occasions.
- Coordinate staffing, seating, guest movement, security and service requirements.
- Work with the events and marketing teams to maximise bookings and event revenue.
- Ensure safe and professional execution of all activations and events.

8. Sales and Marketing Coordination

- Collaborate with corporate sales and marketing teams to drive business growth.
- Support corporate dining, group bookings, private events and customer engagement initiatives.
- Assist with promotional campaigns, influencer visits and brand activations.
- Build relationships with corporate clients, event planners and regular customers.
- Evaluate promotions based on actual revenue and profitability.

9. Compliance, Hygiene and Safety

- Ensure compliance with applicable FSSAI, fire-safety, labour, liquor licensing and other statutory requirements.
- Maintain hygiene, sanitation, food-safety and workplace-safety standards.
- Coordinate inspections, audits and corrective actions.
- Ensure responsible beverage service and adherence to applicable licensing conditions.

10. Reporting and Management Accountability

- Submit daily, weekly and monthly reports on sales, costs, inventory,



staffing and guest feedback.
- Monitor operational KPIs and report business performance to senior management.
- Implement management decisions and approved business plans.
- Ensure proper documentation, confidentiality and compliance with company policies.
- Take ownership of operational performance and recommend improvements.

Candidate Requirements

- 8–15 years of experience in hospitality, restaurant or F&B; operations.
- Minimum 3–5 years in a senior management position such as General Manager, Assistant General Manager, Restaurant Operations Manager or F&B; Manager.
- Proven experience managing a premium restaurant, restro-bar, luxury hotel outlet or high-volume F&B; operation.
- Strong understanding of restaurant P&L;, revenue management, food cost and beverage cost control.
- Experience managing large teams and multiple operational departments.
- Robust guest-handling, leadership, communication and problem-solving skills.
- Knowledge of POS, reservation, inventory and restaurant management systems.
- Experience with events, live entertainment and nightlife operations will be an advantage.
- Willingness to work rotational shifts, evenings, weekends and event days as required.

Preferred Background

Candidates from reputed luxury hotels, premium restaurants, restro-bars, clubs, hospitality groups and large-format F&B; establishments will be preferred.

Experience in restaurant pre-opening, SOP development and building operational teams from the ground up will be an added advantage.

Key Performance Indicators

Performance will be evaluated on:

- Revenue and profitability achievement.
- Food and beverage cost control.
- Guest satisfaction and repeat business.
- Inventory accuracy and wastage reduction.
- Staff productivity and operational discipline.
- Service quality and compliance.
- Corporate bookings and event revenue.
- Accuracy and timeliness of management reporting.

Why Join SOMARA?

- Lead the operations of a premium hospitality destination.
- Play a key role in business growth and profitability.
- Build and develop a professional hospitality team.
- Work directly with senior management.
- Grow with an expanding hospitality brand.

Naukri Job Title: General Manager – F&B; Operations | Premium Restro-Bar | SOMARA

Key Skills: F&B; Operations, Restaurant Management, Hospitality Management, P&L; Management, Revenue Management, Food Cost Control, Beverage Cost Control, Team Leadership, Guest Relations, Inventory Management, Event Management, Restaurant Pre-Opening, SOP Implementation.

Pay: ₹75,000.00 - ₹120,000.00 per month

Work Location: In person

📌 General Manager - Food&Beverage Operations - Only Candidate From 5 star Properties (Lucknow)
🏢 Goldstone Hospitality
📍 Lucknow