Food And Beverage Manager

Kailash Hospital; Jogiwala chowk; On-site; INR 600,000 - 1,200,000; Full time

Benefits offered by this job

Free meal

Job summary

Kailash Hospital is seeking an experienced Hospitality Operations Leader to oversee daily service across hospital dining facilities, manage budgets, and lead front-of-house and kitchen teams. The role emphasizes hygiene, cost control, menu collaboration, and supplier negotiations within a regulated Indian setting.

Ideal candidates have 5–10+ years in hospitality operations, with a Bachelor's or Diploma in Hotel Management, strong leadership, and expertise in POS systems and inventory management.

Qualifications

• Bachelor's Degree or Diploma in Hotel Management, Hospitality, or Food Service Management.
• 5 to 10+ years in hospitality or food service operations, including supervisory roles.
• Strong inventory tracking, POS and restaurant software proficiency, budget management, and leadership abilities.
• Food safety and hygiene certifications are often required or preferred.

Responsibilities

• Direct daily service across restaurants, bars, banquets, room service, or institutional dining rooms.
• Manage departmental budgets, monitor food and beverage cost percentages, reduce waste, and track labor costs.
• Hire, train, schedule, and evaluate front-of-house and kitchen service teams.
• Enforce hygiene, sanitation, and local food safety standards (such as FSSAI regulations in India).
• Collaborate with Head Chef on menu design, pricing, and profitability, while negotiating with suppliers.
• Handle customer feedback, resolve service issues, and coordinate VIP or special event logistics.

Skills

Inventory tracking

POS software proficiency

Budget management

Leadership abilities

Education

Bachelor's Degree or Diploma in Hotel Management

Job description

Role & responsibilities

• Operations Management: Direct daily service across restaurants, bars, banquets, room service, or institutional dining rooms.
• Budget & Cost Control: Manage departmental budgets, monitor food and beverage cost percentages, reduce waste, and track labor costs.
• Staff Leadership: Hire, train, schedule, and evaluate front-of-house and kitchen service teams.
• Quality & Safety: Enforce hygiene, sanitation, and local food safety standards (such as FSSAI regulations in India).
• Menu & Vendor Management: Collaborate with the Head Chef on menu design, pricing, and profitability, while negotiating with food and beverage suppliers.
• Guest Relations: Handle customer feedback, resolve service issues, and coordinate VIP or special event logistics. [1, 2, 3, 4, 5]

Key Requirements & Qualifications

• Education: A Bachelor's Degree or Diploma in Hotel Management, Hospitality, or Food Service Management.
• Experience: Typically 5 to 10+ years in hospitality or food service operations, including supervisory or leadership roles.
• Skills: Strong inventory tracking, POS and restaurant software proficiency, budget management, and leadership abilities.
• Certifications: Food safety and hygiene certifications are often required or preferred. [1, 2, 3]

Preferred candidate profile

From hotel & hospital Backgroud

Perks and benefits

• Free meal