Food & Beverages Manager ( Goa )

Naukripay group; North Goa; On-site; INR 446,400 - 669,600; Full time

Job summary

A leading hospitality firm in North Goa is seeking a Food and Beverage Manager to oversee dining and beverage operations. The role involves managing operational efficiency, ensuring high-quality service, and complying with health regulations. Candidates must have over 4 years of experience in the hospitality industry and a degree in hospitality management or culinary arts. This position requires strong leadership skills and the ability to manage budgets effectively.

Qualifications

• 4+ years in the restaurant or hospitality industry experience is required.
• Strong leadership and interpersonal skills to manage diverse teams.
• Proficiency in financial management and budget analysis.

Responsibilities

• Supervising day‑to‑day restaurant, bar, and catering operations.
• Ensuring high standards of customer service and responding to complaints.
• Managing budgets and conducting P&L analysis.

Skills

Leadership

Communication

Interpersonal Skills

Analytical Skills

Technical Skills

Education

Degree in hospitality management, culinary arts, or a related field

Tools

POS systems

Microsoft Office, especially Excel

Job description

Mail: [e-mail]

Food and Beverage (F&B) Manager oversees all dining and beverage operations, ensuring high‑quality service, profitability, and compliance with health regulations.

They maintain customer satisfaction, manage budgets, and ensure adherence to hygiene standards.

Key Responsibilities and Duties

• Operational Management: Supervising day‑to‑day restaurant, bar, and catering operations, ensuring efficiency of front‑of‑house and back‑of‑house.
• Customer Experience: Ensuring high standards of service, responding to customer complaints, and enhancing the overall dining experience.
• Financial Performance: Managing the budget, conducting P&L analysis, controlling costs (COGS), and maximizing profitability.
• Inventory & Purchasing: Managing stock levels, ordering supplies, maintaining vendor relationships, and reducing waste.
• Staffing & Training: Recruiting, training, mentoring, and supervising kitchen and service staff.
• Compliance: Ensuring strict adherence to health, safety, and sanitation regulations.
• Menu Planning: Developing, designing, and costing menus in collaboration with the culinary team.

Required Skills and Qualifications

• Experience: 4+ years in the restaurant or hospitality industry.
• Education: Degree in hospitality management, culinary arts, or a related field.
• Leadership: Strong leadership, communication, and interpersonal skills to manage diverse teams.
• Analytical Skills: Proven ability to manage budgets, analyze financial reports, and forecast sales.
• Technical Skills: Proficiency in POS systems and Microsoft Office, especially Excel.