: Food & Beverage Manager (F&B; Manager)

Company: Goldstone Hospitality

Brand: SOMARA

Location: Lucknow, Uttar Pradesh

Department: Food & Beverage Operations

Experience: 5–10 Years

Employment Type: Full-time

Job Summary

Goldstone Hospitality is looking for an experienced, dynamic, and guest-focused Food & Beverage Manager to oversee the food and beverage operations at SOMARA, a premium restaurant and restro-bar offering a diverse global dining experience.

The candidate will be responsible for managing restaurant and bar operations, maintaining exceptional service standards, leading the service team, driving revenue, controlling operational costs, and ensuring an outstanding guest experience. The ideal candidate should have strong leadership abilities and proven experience in premium restaurants, fine dining, hotels, lounges, or restro-bars.

Key Responsibilities1. Food & Beverage Operations

- Manage daily food and beverage operations across restaurant dining areas, bar, rooftop, and designated guest spaces.
- Ensure smooth opening, service, and closing procedures in accordance with company SOPs.
- Supervise service quality, table allocation, reservations, guest flow, and table turnover.
- Ensure proper coordination between the kitchen, bar, service, housekeeping, and front-office teams.
- Maintain high standards of food presentation, beverage service, ambience, cleanliness, and guest hospitality.
- Conduct pre-service briefings and shift handovers to ensure operational readiness.

1. Team Management & Leadership

- Supervise restaurant captains, F&B; service associates, bartenders, hostesses, and other service personnel.
- Prepare duty rosters, staff deployment plans, and shift schedules.
- Monitor attendance, grooming, discipline, punctuality, and employee performance.
- Train staff in menu knowledge, beverage knowledge, service etiquette, upselling, and guest handling.
- Participate in recruitment, onboarding, performance evaluation, and employee development.
- Build a skilled, service-oriented, and accountable team culture.

1. Guest Experience & Service Excellence

- Ensure guests receive prompt, courteous, and personalised service.
- Handle escalated complaints and resolve guest concerns professionally.
- Monitor guest feedback, online reviews, and service-quality issues.
- Coordinate VIP visits, special occasions, celebrations, corporate bookings, and private events.
- Implement service improvements to enhance guest satisfaction, repeat visits, and brand reputation.

1. Revenue Generation & Sales

- Monitor daily sales, revenue targets, average guest spending, and table utilisation.
- Drive responsible upselling of food, beverages, premium menu items, and special offerings.




- Coordinate with the marketing and events teams to improve footfall and sales.
- Support the execution of promotional campaigns, themed dining experiences, and special events.
- Analyse sales trends and recommend strategies to improve revenue and profitability.
- Monitor the performance of food and beverage categories and identify opportunities for growth.

1. Cost Control & Inventory Management

- Monitor food costs, beverage costs, operating expenses, wastage, and breakages.
- Coordinate with the Executive Chef, Bar Manager, Store Manager, Purchase, and Accounts teams.
- Ensure proper stock requisition, inventory tracking, and authorised consumption.
- Monitor high-value beverage inventory and investigate unexplained stock variances.
- Ensure accurate billing, appropriate portion control, and adherence to approved pricing.
- Implement measures to minimise wastage and improve operational profitability.

1. Bar & Beverage Operations

- Oversee beverage service and coordinate with bartenders and bar supervisors.
- Ensure beverage quality, presentation, recipe consistency, and service standards.
- Monitor bar inventory, stock movement, requisitions, and consumption.
- Ensure compliance with applicable liquor licensing requirements and responsible alcohol service procedures.
- Coordinate beverage promotions, signature drinks, and special beverage offerings with the relevant team.

1. Hygiene, Safety & Compliance

- Ensure compliance with applicable food safety, hygiene, fire safety, and statutory requirements.
- Maintain cleanliness across dining areas, bar counters, rooftop seating, washrooms, and service stations.
- Ensure staff follow personal hygiene, grooming, and workplace safety standards.
- Conduct regular operational inspections and implement corrective actions.
- Coordinate with housekeeping, security, and maintenance teams to maintain a safe and comfortable environment.

1. Reporting & Administration

- Prepare daily sales reports, staff attendance records, operational summaries, and incident reports.
- Monitor departmental performance against revenue, cost, and service targets.
- Coordinate with the accounts team for billing accuracy, cash handling procedures, and reconciliation.
- Ensure proper use of POS systems, reservation software, and inventory management systems.




- Report operational challenges, staffing requirements, guest feedback, and improvement opportunities to senior management.

1. Pre-Opening & Operational Readiness

- Assist in recruitment, staff onboarding, and service-team training.
- Develop and implement F&B; SOPs, service checklists, and operational procedures.
- Coordinate menu familiarisation, mock service sessions, and service rehearsals.
- Ensure service stations, crockery, cutlery, glassware, uniforms, and other operational supplies are ready before launch.
- Work with management and other departments to ensure smooth pre-opening preparation and launch execution.

Eligibility & Requirements
- 5–10 years of experience in food and beverage operations, including managerial responsibilities.
- Previous experience in premium hotels, fine-dining restaurants, luxury hospitality, lounges, or restro-bars preferred.
- Strong understanding of restaurant service, beverage operations, guest relations, and service standards.
- Knowledge of revenue management, inventory control, food and beverage cost control, and staff scheduling.
- Experience managing large service teams and high-volume restaurant operations is an advantage.
- Proficiency in POS systems, MS Excel, and restaurant management software.
- Excellent leadership, communication, decision-making, and problem-solving skills.
- Ability to manage busy service periods and maintain service quality under pressure.
- Willingness to work rotational shifts, evenings, weekends, and holidays.

Key Performance Indicators (KPIs)
- Achievement of food and beverage revenue targets.
- Guest satisfaction and service-quality scores.
- Food and beverage cost control.
- Reduction in wastage, breakages, and inventory discrepancies.
- Staff productivity, training, and retention.
- Compliance with SOPs, hygiene standards, and applicable regulations.
- Accuracy of sales reporting and inventory reconciliation.
- Overall operational efficiency and profitability.

How to Apply Interested candidates should submit their updated resume along with their current salary, expected salary, notice period, and relevant food and beverage management experience.

Employer: Goldstone Hospitality

Brand: SOMARA

Location: Lucknow, Uttar Pradesh

Pay: ₹75,000.00 - ₹100,000.00 per month

Application Question(s)

- Are You an Immediate Joiner?
- Last Salary ?

Experience:
- 5 Star Hotel F&B; Operation: 7 years (Required)
- Luxury Hospitality Group: 7 years (Required)
- Premium Lounge: 7 years (Required)
- High End Cafe : 7 years (Required)
- Food And Beverages Operations: 7 years (Required)

Location:
- Lucknow, Uttar Pradesh (Required)

Work Location: In person

📌 GM F&B - Ultra Luxury Fine Dine & Bar (Lucknow)
🏢 Goldstone Hospitality
📍 Lucknow