F&B Manager

Evolveback; Karnataka; On-site; INR 800,000 - 1,200,000; Full time

Job summary

Evolveback is seeking a seasoned F&B leader to manage all dining and beverage operations, forecast demand, and optimize staff and finances to deliver outstanding guest experiences.

Responsibilities include enhancing service standards, planning menus with the head chef, driving revenue, and ensuring compliance with health and safety regulations. Strong leadership and communication skills are essential for success in this role.

Qualifications

• Guest satisfaction maximization through proactive service recovery and complaint handling
• Preserve excellent service levels and respond to customer needs
• Monitor industry trends and recommend improvements to stay competitive
• Coordinate with head chef and kitchen to design menus and manage food costs
• Motivate and lead staff to maximize productivity and engagement
• Recruit, train and appraise F&B team members
• Coordinate with other departments for smooth operations and achieving goals
• Maintain clear communication with supervisor on significant issues
• Implement best practices to control breakage and pilferage
• Develop and implement strategies to increase revenue and achieve KPIs

Responsibilities

• Manage all F&B operations and forecast, plan and manage outlets, staff and finances
• Lead guest satisfaction initiatives and ensure GSTS score targets are met
• Collaborate with kitchen for menu planning and wine list optimization
• Drive cost control and revenue management to meet budgeted targets
• Develop and implement policies, schedules and procedures for F&B

Skills

Guest satisfaction

Leadership

Communication

Cost control

Revenue management

Menu planning

Job description

1. Job Role –To be responsible for managing all F&B operations and for delivering an excellent guest experience. To be able to forecast, plan and manage all F&B outlets, staff and finance and to maximize sales and revenue through customer satisfaction and employee engagement.

2. Job Descriptions-

(a) Guest Satisfaction: Assuring the guest satisfaction and maximization of GSTSs score by surpassing guest expectation by doing effective complain handling and proper service recovery.

(b)Service Standard: Preserve excellent levels of external and internal guest services. Identify customer needs and respond proactively to all of their concerns

(c) Innovations: Monitor industry trends and makes recommendations to improve competitive status of the outlet.

(d) Menu Planning: Liaise with head chef and kitchen to ensure efficient operation of the kitchen and quality menus are designed to suit the business and achieve budgeted food cost, oversee the planning and implementation of menus and wine lists.

(e) Employee satisfaction: Utilize leadership skills and motivational techniques in order to maximize employee productivity and satisfaction of direct reports.

(f) Leadership: To lead team by recruiting, training, appraising talented personnel.

(g) Coordination: coordinate and follow up with other departments for the

effective operations and to achieve the departmental goals

(h) Communication: Keeps immediate supervisor promptly and fully informed of

all problems or unusual matters of significance.

(i) Cost Control: Breakage/Pilferage control by implementing the best practices.

(j) Revenue Management: Achieve revenue and profit goals by developing and implementing strategies to increase revenue. To establish, targets, KPI (Key process Indicators), schedules, policies and Procedures

(k) Compliance of policies: Comply with all health and safety regulations.