Food And Beverage Manager

Shivas galaxy; Bengaluru; Vor Ort; INR 900.000 - 1.500.000; Vollzeit

Zusammenfassung

Shivas Galaxy in Bengaluru is seeking a Food & Beverage Manager to oversee operations across restaurants, hotels and dining facilities. You will lead kitchen coordination, service teams and procurement, ensuring quality, hygiene and profitability while upholding service standards.

Ideal candidates have 5–8 years of F&B management experience, a degree in hotel management, and strong leadership, cost control, inventory and customer service skills to drive revenue and guest satisfaction in a busy

Qualifikationen

• 5–8 years of experience in Food & Beverage operations.
• Knowledge of FSSAI and food safety compliance.
• Bachelor's or Diploma in Hotel/ Hospitality Management.

Aufgaben

• Oversee day-to-day F&B operations across outlets.
• Coordinate kitchen, service, housekeeping and procurement.
• Develop SOPs and service standards.
• Monitor sales, costs and profitability.
• Ensure hygiene and safety compliance.

Kenntnisse

Leadership

Team management

Customer service

Food costing

Inventory control

Vendor negotiation

Operations management

Marketing collaboration

Ausbildung

Bachelor's Degree in Hotel/ Hospitality Management

POS systems knowledge

Restaurant management software

Inventory systems knowledge

Tools

POS systems

Restaurant management software

Inventory management tools

Jobbeschreibung

Job Description Food & Beverage (F&B) Manager

Hospitality Operations

Designation: Food & Beverage Manager
Department: Food & Beverage Operations
Reports To: General Manager / Operations Head / Management
Industry: Hotels, Restaurants, Resorts & Hospitality
Experience: 5–8 Years
Qualification: Degree / Diploma in Hotel Management or Hospitality Management

1. Job Purpose

The Food & Beverage Manager is responsible for overseeing the overall food and beverage operations, ensuring excellent food quality, customer service, hygiene, operational efficiency and profitability.

The role involves managing restaurant operations, kitchen coordination, staff performance, inventory, procurement, cost control and customer satisfaction while maintaining the organization's service standards.

2. Key Responsibilities

A. F&B Operations Management

• Manage day-to-day food and beverage operations across restaurants, hotels, cafs and dining facilities.
• Ensure smooth coordination between kitchen, service, housekeeping and purchase departments.
• Develop and implement operational SOPs and service standards.
• Monitor daily sales, operational performance and service quality.
• Ensure proper opening and closing procedures.
• Maintain efficient table management and service operations.

B. Food Quality & Menu Management

• Ensure consistent food quality, taste, presentation and portion standards.
• Coordinate with chefs for menu planning and new food introductions.
• Monitor customer feedback on food quality and menu offerings.
• Review menu pricing and food costing.
• Ensure consistency in food preparation and presentation.
• Identify opportunities to improve menu profitability.

C. Team Management & Training

• Recruit, train and supervise restaurant managers, captains, stewards, service staff and other F&B employees.
• Prepare manpower plans and staff duty rosters.
• Conduct regular staff training on customer service and hospitality standards.
• Monitor employee performance and productivity.
• Establish performance targets for the F&B team.
• Maintain discipline and professional conduct.

D. Inventory & Procurement Management

• Monitor food, beverages, raw materials and operating supplies inventory.
• Coordinate with procurement and purchase teams for timely material availability.
• Implement proper stock management and FIFO procedures.
• Monitor food wastage, pilferage and stock discrepancies.
• Conduct periodic stock audits.
• Ensure proper storage and handling of food materials.

E. Cost Control & Profitability

• Monitor food cost percentage and beverage cost percentage.
• Control operational expenses and departmental budgets.
• Analyse daily, weekly and monthly sales reports.
• Monitor gross margins and contribution profitability.
• Identify revenue improvement opportunities.
• Implement strategies to reduce wastage and improve profitability.

F. Customer Experience & Service Quality

• Ensure excellent customer service across all F&B outlets.
• Handle customer complaints and service-related issues.
• Monitor customer satisfaction and online reviews.
• Implement service improvement initiatives.
• Ensure consistent hospitality standards.

G. Hygiene, Safety & Compliance

• Ensure compliance with FSSAI regulations and food safety standards.
• Maintain cleanliness and hygiene across kitchens, restaurants and storage areas.
• Monitor food handling, storage temperatures and sanitation.
• Ensure pest control and waste management procedures.
• Conduct regular hygiene and safety audits.

H. Business Development & Revenue Growth

• Develop strategies to increase restaurant sales and revenue.
• Plan promotional offers, seasonal menus and special dining experiences.
• Identify opportunities for catering, banquets and corporate orders.
• Analyse market trends and competitor offerings.
• Coordinate with marketing teams for promotional campaigns.
• Develop initiatives to improve repeat customer visits.

I. Reporting & Administration

• Prepare daily, weekly and monthly F&B performance reports.
• Monitor sales, food costs, manpower expenses and profitability.
• Maintain operational records and compliance documentation.
• Present performance reports and improvement plans to management.
• Coordinate with finance, HR, procurement and operations departments.

3. Educational Qualifications

• Bachelor's Degree or Diploma in Hotel Management / Hospitality Management.
• Additional certification in Food Safety and F&B Operations is preferred.
• Knowledge of POS systems, restaurant management software and inventory systems.

4. Experience Requirements

• 5–8 years of experience in Food & Beverage operations.
• Minimum 2–3 years in a managerial or leadership position.
• Experience managing multiple restaurants, hotels or hospitality outlets is preferred.
• Experience in large-scale food service operations will be an added advantage.

5. Required Skills & Competencies

• Strong leadership and team management.
• Excellent communication and customer service skills.
• Food costing and menu engineering knowledge.
• Inventory and procurement management.
• Sales analysis and financial management.
• Knowledge of FSSAI and food safety compliance.
• Problem-solving and decision-making abilities.
• Vendor negotiation and coordination.
• Ability to manage multiple outlets and teams.

6. Expected Deliverables

1. Improve overall F&B revenue and profitability.
2. Standardize food quality and service across all outlets.
3. Implement effective inventory and cost-control systems.
4. Reduce food wastage and operational expenses.
5. Develop and maintain a skilled F&B team.
6. Improve customer satisfaction and repeat business.
7. Establish strong operational SOPs and reporting systems.
8. Identify new business opportunities and revenue streams.

7. Preferred Candidate Profile

The ideal candidate should have:

• Experience handling multiple restaurant or hospitality outlets.
• Strong knowledge of restaurant operations and kitchen management coordination.
• Proven track record in improving sales and profitability.
• Experience in menu engineering, food costing and inventory control.
• Ability to establish standardized systems across multiple locations.