Assistant F&B Manager

J Hotels; Chennai District; On-site; INR 700,000 - 1,200,000; Full time

Job summary

J Hotels in Chennai is seeking an F&B Operations Supervisor to assist the F&B Manager in planning, coordinating, and supervising across restaurants, banquets, bars, and room service.

You will ensure smooth daily operations, uphold service standards, hygiene and guest satisfaction while leading a team and coordinating with multiple departments to drive revenue and cost control.

Qualifications

• Experience in managing F&B operations across restaurants, banquets, bars and room service.
• HACCP, hygiene standards, and statutory requirements knowledge.
• Strong leadership, coaching, and staff development abilities.
• Solid understanding of cost controls, portioning, wastage, and stock management.
• Expertise in coordinating with Kitchen, Housekeeping, and other departments.

Responsibilities

• Assist the F&B Manager in planning, coordination, and supervision of F&B operations.
• Ensure smooth day-to-day operations and high standards of service and guest satisfaction.
• Supervise F&B supervisors, captains, associates, and other team members.
• Conduct daily briefings and communicate promotions, VIPs, and service standards.
• Address guest feedback and resolve service issues promptly.
• Ensure HACCP compliance, hygiene, and safety across outlets.
• Prepare duty rosters and assist in manpower planning.
• Monitor opening/closing procedures, mise-en-place, and outlet cleanliness.
• Coordinate with departments for smooth operations and cost-control initiatives.
• Help plan and execute banquets, conferences, and events.

Skills

F&B operations

Team supervision

Guest satisfaction

Service standards

HACCP compliance

Budget control

Inventory management

Cash handling

Event planning

Interdepartmental coordination

Job description

• Assist the F&B Manager in the overall planning, coordination, and supervision of Food & Beverage operations across restaurants, banquets, bars, room service, and other F&B outlets.
• Ensure smooth day-to-day operations and maintain high standards of service, hygiene, presentation, and guest satisfaction.
• Supervise and support F&B supervisors, captains, associates, and other operational team members.
• Conduct daily briefings and ensure effective communication of operational instructions, promotions, VIP requirements, and service standards.
• Monitor guest feedback and promptly address complaints or service issues to ensure satisfactory resolution.
• Ensure compliance with hotel SOPs, service standards, HACCP, food safety, hygiene, and statutory requirements.
• Assist in preparing duty rosters, manpower planning, and deployment based on business levels and operational requirements.
• Monitor outlet opening and closing procedures, mise-en-place, service readiness, and overall outlet cleanliness.
• Coordinate with Kitchen, Housekeeping, Engineering, Front Office, Finance, HR, and other departments for smooth operations.
• Monitor daily sales, covers, average check, food & beverage revenue, and other operational performance indicators.
• Assist in controlling food and beverage costs through proper portion control, wastage monitoring, stock management, and inventory practices.
• Ensure proper handling of cash, billing, discounts, complimentary items, voids, and other financial transactions as per hotel policy.
• Assist in planning and executing banquets, conferences, special events, theme nights, promotions, and other F&B activities.
• Ensure proper training, coaching, grooming, and performance monitoring of F&B team members.
• Identify training needs and support continuous development of the F&B team.
• Monitor staff grooming, attendance, discipline, and adherence to hotel standards.
• Conduct regular outlet inspections and take corrective action wherever required.
• Assist the F&B Manager in implementing new service concepts, promotions, menus, and revenue-generating initiatives.
• Maintain effective coordination with guests and handle VIP requirements with appropriate attention.
• Ensure adequate availability and proper maintenance of operating equipment, crockery, cutlery, glassware, linen, and other F&B assets.
• Monitor departmental expenses and support cost-control initiatives within the approved budget.
• Prepare and submit operational reports, checklists, and other departmental records as required.
• Deputize for the F&B Manager in their absence and ensure continuity of departmental operations.
• Contribute to achieving departmental revenue, profitability, guest satisfaction, and service-quality objectives.