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- Reports To: General Manager - Resort Operations

1. Job Summary: The Food & Beverage Manager is responsible for overseeing the overall operations of the food and beverage department, ensuring high standards of service, food quality, guest satisfaction, hygiene and profitability. The role involves managing restaurant operations, supervising staff, controlling costs, maintaining service standards, and ensuring compliance with food safety and hospitality regulations.

2. Key Responsibilities

a) Operations Management: Guest Satisfaction, Staff Management and Training. b) Financial Management and Cost Control: Food Safety, Hygiene and Quality.

c) Inventory Management.

d) Upselling and Revenue Generation.

e) Coordination for Restaurant operations.

f) Key Performance Indicators (KPIs): The performance of an F&B; Manager may be evaluated based on working Conditions.

g) Overall Objective: The primary objective of the Food & Beverage Manager is to ensure efficient departmental operations, deliver exceptional guest experiences, maintain high standards of food quality and service, develop a motivated team and achieve the organisation's revenue and profitability targets.

h) Key Responsibilities of an F&B; Manager at a Glance: An F&B; Manager is primarily responsible for the following major areas:

- Oversee the daily operations of Restaurant, bar, room service, banquets and other F&B; related subjects.
- Ensure smooth coordination between the kitchen, service team, stewarding and other departments.
- Monitor food and beverage service standards to ensure an excellent guest experience.
- Develop and implement standard operating procedures (SOPs).
- Ensure the outlet operates efficiently during breakfast, lunch, dinner and special events.
- Ensure high levels of guest satisfaction through excellent service and hospitality.
- Handle guest complaints professionally and implement corrective measures.
- Monitor guest feedback and take action to improve service quality.
- Build strong relationships with regular guests and VIP customers.
- Recruit, train, supervise and evaluate F&B; employees.
- Prepare staff duty rosters and manage manpower requirements.
- Conduct regular training sessions on service standards, menu knowledge, upselling and guest handling.
- Motivate the team to achieve departmental goals.




- Maintain discipline, grooming, punctuality and qualified conduct among staff.
- Prepare and manage the departmental budget.
- Monitor food costs, beverage costs, labour costs and operating expenses.
- Control wastage, pilferage and unnecessary expenditure.
- Monitor daily sales, revenue, and departmental profitability.
- Analyse financial reports and implement measures to improve profit margins.
- Coordinate with the purchase and stores departments to maintain appropriate stock levels.
- Ensure compliance with applicable food safety and hygiene regulations.
- Maintain cleanliness and sanitation across all F&B; outlets.
- Ensure proper food storage, temperature control and safe handling practices.
- Conduct regular inspections of service areas, equipment and storage facilities.
- Coordinate with the kitchen team to maintain food quality, presentation and consistency.
- Monitor inventory levels of food, beverages, crockery, cutlery, glassware and operating supplies.
- Conduct regular stocktaking and maintain accurate inventory records.
- Coordinate with purchasing to ensure timely procurement of quality products.
- Monitor stock movement, expiry dates, breakage and wastage.
- Ensure proper storage and responsible use of departmental resources.
- Develop strategies to increase food and beverage sales.
- Promote menu items, beverages, special offers and seasonal promotions.
- Encourage suggestive selling and upselling among service staff.
- Monitor outlet performance and identify opportunities to improve revenue.
- Coordinate with the sales and marketing teams for events, promotions and special occasions.
- Coordinate with the Executive Chef, Front Office, Housekeeping, Sales, Finance and Purchase departments.
- Prepare daily, weekly and monthly operational reports.
- Conduct departmental meetings and performance reviews.
- Ensure proper documentation of sales, inventory,



staff performance and guest complaints.
- Participate in management meetings and contribute to business planning.
- Diploma or degree in Hotel Management, Hospitality Management or a related field.
- Minimum 5–7 years of relevant F&B; experience, over all minimum 15 years of experience in Hospitality industry preferably in Luxury Resorts including supervisory or management responsibilities.
- Strong knowledge of restaurant operations, food safety, beverage service and cost control.
- Experience in staff supervision, inventory management, and revenue management.
- Knowledge of POS systems, inventory software and basic financial reporting.
- Leadership and team management.
- Excellent communication and interpersonal skills.
- Strong customer service and complaint-handling abilities.
- Financial planning and cost-control skills.
- Problem-solving and decision-making abilities.
- Time management and organisational skills.
- Knowledge of food safety, hygiene and service standards.
- Sales, upselling and revenue-generation skills.
- Ability to work under pressure and manage multiple responsibilities.
- Guest satisfaction scores and customer feedback.
- Food and beverage revenue growth.
- Food cost and beverage cost percentages.
- Labour cost management.
- Departmental profitability.
- Inventory accuracy and stock control.
- Reduction in wastage and breakage.
- Employee productivity, training and retention.
- Compliance with hygiene and safety standards.
- Achievement of departmental budgets and targets.
- Full-time position in Restaurant/resort.
- Requires flexibility to work shifts, weekends, public holidays and special events.
- Involves regular interaction with guests, employees, suppliers, and senior management.
- Requires a strong presence on the operational floor and the ability to manage busy service periods.
- Operations: Managing the day-to-day functioning of F&B; outlet.
- Guest Satisfaction: Ensuring excellent service and resolving complaints.
- Financial Performance: Controlling costs, increasing revenue and achieving profit targets.
- Quality and Compliance: Maintaining food safety, hygiene and service standards.

Pay: ₹60,000.00 - ₹75,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 F&B Manager (Hassan)
🏢 Nirwana Hotels and Resorts
📍 Hassan