Food and Beverage Manager

SHERATON HOTEL CANADA; Goa; Remote; INR 180,000 - 300,000; Full time

Benefits offered by this job

Food provided

Work-from-home days

Job summary

SHERATON HOTEL CANADA in Goa, India, seeks an experienced restaurant manager to lead daily operations, drive guest satisfaction, and supervise a team. You will recruit, train, and retain staff, manage inventory and costs, and coordinate shifts to ensure seamless service.

The role emphasizes menu development, budget awareness, and delivering an exceptional dining experience while pursuing growth and community engagement opportunities.

Qualifications

• Experience managing a restaurant team.
• Ability to hire, train and retain staff.
• Coordinate shifts and supervise operations.
• Focus on guest satisfaction and service quality.
• Maintain inventory and forecast needs.

Responsibilities

• Provide exceptional service to guests.
• Develop hiring processes for key personnel.
• Control and supervise every aspect of the restaurant’s operation.
• Create brand-new menus and revise existing ones.
• Plan marketing and advertising strategies.
• Attend regional food events.
• Attend to inquiries and grievances of patrons.
• Coordinate and monitor shifts.

Skills

Staff management

Leadership

Shift coordination

Recruitment

Training and assessment

Guest satisfaction

Inventory oversight

Job description

We are professional, customer-centric and innovative.

Our work environment includes:

• Modern office setting
• Food provided
• Work-from-home days
• Create a detailed business plan for the restaurant that takes into account the market, local competition, sales revenue, and expenses.
• Prepare an accurate representation of the restaurant’s finances, including bank accounts, spending, pricing plans, and food costs.
• Create customer-attracting strategies like marketing strategy, advertising campaigns, community engagement activities, and research.
• Analyze the restaurant budget with staff to locate and price items, cut costs, analyze existing pricing, and alter purchasing tactics as appropriate.Information Guide
• Control operations by establishing effective policies, setting high standards, and working to make modifications as needed.
• Ensure an exceptional dining experience for all customers by controlling presentation, taste, service, and atmosphere; devise methods to create a regular customer pool.
• Supervise a team of employees; work to create a cohesive unit of people who communicate effectively; develop a hiring process for key personnel that ensures qualified people are selected, trained, and retained through top recruiting practices.
• Control and supervise every aspect of the restaurant’s operation.
• Provide exceptional service to your guests.
• Ensuring guest satisfaction10 Easiest Schengen Country Visa to Get in Canada
• Programs to reward repeat customers should be planned and developed.
• Create brand-new menus and revise the old ones.
• Formulate a master plan for the restaurant’s advertising and marketing efforts.
• Attend and take part in regional food events
• Attend to the inquiries and grievances of patrons in an effective manner.
• Coordinate and keep an eye on the shifts.
• Staff management and leadership.
• Recruit and hire fresh personnel.
• Training and assessing how well employees are doing their jobs
• Maintain inventory while estimating consumption and making projections about needs.

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