Job Summary The Food & Beverage (F&B;) Manager is responsible for overseeing the daily operations of all food and beverage outlets, ensuring exceptional guest satisfaction, maintaining service quality, managing staff, and achieving departmental revenue and profitability targets. The role requires strong leadership, operational expertise, and a thorough understanding of hospitality standards, food safety, and cost control.

Key Responsibilities

1. Operations Management

- Oversee the daily operations of restaurants, bars, banquets, room service, and other F&B; outlets.
- Ensure smooth coordination between the kitchen, service team, housekeeping, and other departments.
- Maintain high standards of food quality, service delivery, hygiene, and presentation.
- Ensure compliance with company policies, standard operating procedures (SOPs), and hospitality standards.

2. Guest Satisfaction

- Ensure excellent customer service and a positive guest experience.
- Handle guest complaints, feedback, and special requests professionally.
- Monitor guest satisfaction levels and implement improvements wherever necessary.
- Build strong relationships with regular guests and corporate clients.

3. Staff Management and Development

- Recruit, train, supervise, and evaluate F&B; staff.
- Prepare duty rosters, allocate responsibilities, and monitor staff attendance and performance.
- Conduct regular team briefings, training sessions, and performance reviews.
- Maintain discipline, teamwork, grooming standards, and professional conduct among employees.

4. Financial and Cost Control

- Prepare and monitor departmental budgets, revenue targets, and operating expenses.
- Control food and beverage costs, wastage, inventory, and staff-related expenses.
- Monitor sales performance, average guest spending, and departmental profitability.
- Ensure accurate billing, cash handling, stock records,



and financial reporting.

5. Inventory and Vendor Management

- Monitor stock levels and ensure timely procurement of food, beverages, and operating supplies.
- Coordinate with the purchase and store departments to maintain appropriate inventory levels.
- Conduct regular stock checks and investigate discrepancies.
- Ensure proper storage, stock rotation, and minimal wastage.

6. Hygiene, Safety, and Compliance

- Ensure compliance with food safety, sanitation, and personal hygiene standards.
- Monitor cleanliness of restaurants, bars, service areas, and storage facilities.
- Ensure adherence to applicable FSSAI regulations, licensing requirements, and workplace safety procedures.
- Maintain records of inspections, incidents, and corrective actions.

7. Sales and Business Development

- Develop strategies to increase F&B; revenue and improve profitability.
- Plan promotions, special events, festive menus, and dining experiences in coordination with the management and marketing teams.
- Monitor market trends, guest preferences, and competitor activities.
- Identify opportunities to improve service efficiency and expand business.

8. Reporting and Administration

- Prepare daily, weekly, and monthly operational and financial reports.
- Monitor departmental KPIs, including revenue, cost percentages, guest satisfaction, and staff productivity.
- Conduct regular operational inspections and implement corrective measures.
- Attend management meetings and provide updates on departmental performance.





Qualifications and Requirements
- Bachelor's degree or diploma in Hotel Management, Hospitality Management, Food & Beverage Service, or a related field.
- Minimum 3–5 years of relevant experience in F&B; operations, preferably in a hotel or reputed restaurant.
- Previous experience in a supervisory or managerial role is preferred.
- Strong leadership, communication, interpersonal, and problem-solving skills.
- Good knowledge of food and beverage service, menu planning, inventory management, and cost control.
- Familiarity with POS systems, billing software, and basic MS Office applications.
- Knowledge of food safety standards, hygiene practices, and applicable hospitality regulations.
- Ability to work flexible hours, including weekends and public holidays.

Key Performance Indicators (KPIs)
- Achievement of F&B; revenue and profitability targets.
- Guest satisfaction scores and complaint resolution.
- Food and beverage cost control and reduction of wastage.
- Staff productivity, attendance, and retention.
- Compliance with hygiene, safety, and service standards.
- Inventory accuracy and reduction of stock discrepancies.
- Successful execution of events, promotions, and special functions.

Core Competencies
- Leadership and team management
- Customer service excellence
- Financial planning and cost control
- Communication and interpersonal skills
- Operational planning and decision-making
- Conflict resolution and problem-solving
- Time management and attention to detail
- Sales development and business acumen

Working Conditions The role requires working in a fast-paced hospitality setting, including extended shifts, weekends, public holidays, and occasional additional hours depending on business requirements.

Benefits

- Food provided

Work Location: In person

📌 F&B Manager (Guwahati)
🏢 CPGE Hospitality
📍 Guwahati