Assistant Manager Food & Beverage

JLL; Maharashtra; Presencial; INR 800.000 - 1.200.000; Jornada completa

Descripción de la vacante

Jones Lang LaSalle Incorporated's hospitality division seeks an F&B Assistant Manager to support the Facility Manager in delivering exceptional guest experiences. You will supervise front-of-house and back-of-house operations, manage staff performance, and uphold quality, safety, and hygiene standards.

You will also oversee inventory, control costs, plan menus with beverage knowledge, and mentor staff to drive service excellence while meeting financial targets.

Formación

• Degree or diploma in Hospitality Management, Culinary Arts, Food & Beverage Management, or related field
• Proven experience in food and beverage operations with supervisory or assistant management responsibilities with Minimum 6 years.

Responsabilidades

• Oversee daily F&B operations across all outlets to ensure smooth service delivery
• Monitor inventory, costs, and supplier negotiations to meet financial targets
• Recruiting, onboarding, and training staff on service standards and procedures
• Set staff schedules and manage labor costs for efficiency
• Coach and mentor team members to develop skills and improve performance

Conocimientos

Leadership

Communication

Problem solving

Financial acumen

Attention to detail

Multi-tasking

Staff training

Customer service

Educación

Hospitality management degree

Diploma in F&B management

Descripción del empleo

F&B Assistant Manager supports the Facility Manager in overseeing daily operations, managing staff performance, ensuring service excellence, and maintaining operational efficiency. Key responsibilities include supervising front-of-house and back-of-house operations, monitoring inventory and cost controls, maintaining quality and safety standards, resolving guest concerns, and developing team capabilities to ensure exceptional food and beverage experiences while meeting financial objectives.

Operational Management

• Oversee daily food and beverage operations across all outlets to ensure smooth and efficient service delivery
• Maintain high standards of quality control, hygiene, presentation, and customer service excellence
• Handle customer queries, feedback, and complaints promptly with effective resolution and follow-up
• Ensure strict compliance with all health, safety, sanitation regulations, and licensing requirements
• Implement and monitor FIFO (First In First Out) practices for inventory rotation and freshness
• Manage inventory of cutlery, crockery, glassware, linens, and service equipment to ensure adequate availability
• Uphold and enforce service etiquette standards, grooming guidelines, and professional conduct

Staff Management

• Assist in recruiting, onboarding, and training food and beverage staff on service standards and operational procedures
• Create and manage staff schedules and shift rosters to ensure optimal coverage and labor cost efficiency
• Set clear performance expectations, conduct regular performance reviews, and provide constructive feedback
• Coach and mentor team members to develop skills, enhance performance, and support career progression
• Address staff concerns, resolve conflicts, and maintain positive team morale and engagement

Financial and Inventory Management

• Monitor departmental budgets, track expenses, and implement cost control measures to meet financial targets
• Manage inventory levels including ordering, receiving, storage, and stock control of food, beverages, and supplies
• Conduct regular stock takes and variance analysis to minimize waste and prevent losses
• Negotiate with suppliers and vendors to secure competitive pricing and favorable contract terms
• Analayze sales data and consumption patterns to optimize purchasing decisions and reduce costs

Menu and Service Development

• Collaborate in planning, developing, and implementing menus that balance customer appeal with profitability
• Demonstrate knowledge and expertise in beverages, spirits, wines, liquors, and liqueurs
• Coordinate and execute events, banquets, private functions, and catering services
• Monitor menu performance, guest preferences, and market trends to recommend improvements
• Ensure consistency in food and beverage preparation, presentation, and service standards

Leadership:

Strong ability to lead, motivate, and inspire diverse teams to achieve operational excellence

Communication:

Excellent interpersonal and communication skills for effective interaction with staff, guests, vendors, and management

Problem-Solving:

Capacity to handle unexpected operational challenges, service disruptions, and guest complaints efficiently

Financial Acumen:

Solid understanding of budget management, cost control, P&L statements, and financial analysis

Attention to Detail:

Keen eye for maintaining quality standards, presentation consistency, and operational precision

Multi-tasking:

Ability to manage multiple priorities, handle pressure situations, and adapt to dynamic operational demands

Education And Skills

Education:

Degree or diploma in Hospitality Management, Culinary Arts, Food & Beverage Management, or related field

Experience:

Proven experience in food and beverage operations with supervisory or assistant management responsibilities with Minimum 6 years.