Assistant F&B Manager

IHG Hotels & Resorts; North Goa; On-site; INR 1,200,000 - 2,200,000; Full time

Job summary

IHG Hotels & Resorts Goa Morjim is seeking an experienced F&B leader to oversee day-to-day operations across outlets, banquets and events. You will drive service excellence, collaborate with kitchen and support teams, and ensure brand standards are upheld in a busy hotel setting.

You will recruit, train and coach a team, manage budgets, monitor guest feedback, and lead initiatives for upselling and revenue growth while maintaining a strong focus on quality and hygiene.

Qualifications

• Bachelor-level or higher in Hotel Management, Hospitality, Culinary Arts or related field.
• Branded hotel experience preferred.
• Strong leadership and service mindset required.

Responsibilities

• F&B opening action plans across restaurants, bar and banquet operations.
• Recruitment and onboarding of F&B colleagues.
• Development and implementation of SOPs for service delivery.
• Restaurant, bar and banquet setup and readiness.
• Menu/service preparation and procurement oversight.
• Vendor coordination and cost control initiatives.

Skills

F&B Ops

Leadership

People Mgmt

Budgeting

Communication

Guest Service

Upselling

Quality Hygiene

Training

Pre-opening

English Fluency

Education

Hospitality Degree

Job description

• Ensure effective service recovery.
• Ensure appropriate portion control.
• Vendor coordination.
• Colleague engagement

A Little Taste of Your Day-to-Day

Every day is different, but you’ll mostly be:

F&B Operations

• Assist kitchen team and overseeing the day-to-day Food & Beverage operation.
• Support operations across restaurants, bar, banquets and other F&B facilities as applicable.
• Ensure all outlets operate efficiently and consistently.
• Manage multiple operational priorities during busy periods.
• Ensure adequate manpower and effective deployment of colleagues.
• Monitor service standards and ensure IHG brand standards are consistently maintained.
• Conduct regular outlet inspections.
• Ensure opening and closing procedures are followed.
• Support Kitchen team in achieving departmental objectives.

Leadership, Coaching & Development

• Direct, coach and develop a team of committed hospitality professionals.
• Lead by example and create a positive service culture.
• Conduct daily briefings and communicate business priorities.
• Monitor colleague performance and productivity.
• Provide coaching and constructive feedback.
• Identify training and development opportunities.
• Support performance management and colleague engagement.
• Encourage teamwork and cross-functional cooperation.
• Develop colleagues for future career opportunities.

Guest & Corporate Experience

• Deliver exceptional guest and corporate experiences by setting high service standards.
• Look for new ways to exceed guest expectations.
• Build strong relationships with guests and corporate clients.
• Handle guest requests, feedback and complaints professionally.
• Ensure effective service recovery.
• Recognise VIPs, repeat guests and IHG One Rewards members.
• Ensure special events, celebrations and corporate requirements are delivered successfully.
• Monitor guest feedback and implement improvements.

Food & Beverage Standards

• Maintain high standards of food and beverage service.
• Ensure food presentation, beverage quality and service delivery meet required standards.
• Ensure responsible business practices are incorporated into daily operations.
• Monitor cleanliness, hygiene and presentation of all F&B areas.
• Ensure menus, promotions and pricing information are accurate.
• Coordinate closely with Kitchen and Stewarding.
• Ensure food and beverage SOPs are consistently followed.

Revenue & Commercial Performance

• Support the General Manager in achieving revenue targets.
• Promote upselling and suggestive selling.
• Encourage the team to maximise revenue opportunities.
• Monitor average check and outlet performance.
• Identify opportunities to improve revenue and profitability.
• Support special promotions, events and F&B initiatives.
• Monitor business levels and adjust manpower and operations accordingly.

Budget & Cost Control

• Work closely with the Finance team /Sales team/ Kitchen team/ General Manager to monitor departmental budgets.
• Assist in setting, monitoring and refining F&B budgets.
• Monitor food, beverage and labour costs.
• Control wastage, breakage and pilferage.
• Ensure appropriate portion control.
• Monitor consumption and operating expenses.
• Review outlet performance against budget.
• Support forecasting based on occupancy and business levels.

Inventory & Procurement

• Monitor F&B inventory and operating supplies.
• Ensure appropriate stock levels are maintained.
• Support regular stock counts and reconciliation.
• Monitor stock movement and consumption.
• Minimise wastage and stock variance.
• Coordinate with Stores, Purchasing, Finance and Kitchen.
• Ensure proper receiving, storage and issuing procedures.
• Support vendor performance monitoring.

Food Safety, Hygiene & Compliance

• Ensure compliance with applicable food safety and hygiene requirements.
• Ensure colleagues follow safe food handling practices.
• Monitor food storage and temperature controls.
• Ensure personal hygiene and grooming standards are maintained.
• Ensure cleaning and sanitation schedules are followed.
• Ensure required certifications, permits and licences are maintained as applicable.
• Educate colleagues on relevant health, safety and statutory requirements.
• Support internal and external audits.

Banquets & Events

• Support the planning and execution of conferences, meetings, banquets and social events.
• Coordinate with clients and internal departments to understand event requirements.
• Ensure appropriate manpower and equipment are arranged.
• Monitor food and beverage service during events.
• Ensure setup, service and breakdown are completed as per standards.
• Follow up on guest/client feedback after events.

Sustainability & Responsible Business

• Support IHG responsible business initiatives.
• Reduce food and beverage wastage.
• Monitor water and energy consumption.
• Encourage responsible use of resources.
• Promote waste segregation and recycling.
• Reduce unnecessary use of disposables.
• Train colleagues on sustainable F&B practices.

Coordination With Other Departments

Work closely with:

• Kitchen – food quality, preparation and service timing.
• Finance – budgets, revenue, costs and stock.
• Front Office – guest preferences, VIPs, groups and special occasions.
• Housekeeping – cleanliness and hygiene.
• Engineering – equipment and maintenance.
• HR – recruitment, training, engagement and performance.
• Security – safety, incidents and emergency situations.

Responsibilities

For Holiday Inn Express Goa Morjim, support:

• F&B opening action plans.
• Recruitment and onboarding of F&B colleagues.
• Development and implementation of SOPs.
• Restaurant, bar and banquet setup.
• Menu and service preparation.
• Procurement of operating equipment and supplies.
• Establishment of par stocks.
• Vendor coordination.
• Mock service and operational trials.
• Staff training and service simulations.
• Food safety and hygiene readiness.
• Budget preparation and cost planning.
• Coordination with Kitchen, Finance and other departments.
• Inspections and IHG brand readiness.
• Soft opening and opening activities.

Key Performance Indicators

• F&B revenue achievement
• Guest satisfaction
• Average check value
• Food and beverage cost
• Labour cost
• Upselling performance
• Guest complaints and service recovery
• Food wastage
• Stock variance
• Outlet productivity
• Banquet/event performance
• Hygiene and food safety scores
• Audit performance
• Training completion
• Colleague engagement
• Overall F&B profitability

What We Need From You

Education

• Bachelor's degree / higher education qualification / equivalent in Hotel Management, Hospitality, Culinary Arts or a related field.

Experience

• Minimum 3+ years of related Food & Beverage experience, including supervisory/management experience.
• Experience in a branded or international hotel is preferred.
• Experience managing restaurant, bar, banquet or multiple F&B operations.
• Pre-opening experience will be an advantage.

Skills & Competencies

• Strong Food & Beverage operational knowledge.
• Excellent communication and interpersonal skills.
• Strong leadership and people-management skills.
• Guest-focused approach.
• Good commercial and financial awareness.
• Budgeting and cost-control knowledge.
• Strong problem-solving and decision-making skills.
• Good organisational and planning skills.
• Ability to manage multiple priorities.
• Ability to work under pressure.
• Proactive and hands-on approach.
• Strong attention to detail.
• Strong team player.

Language & Certifications

• Fluent English is required