Food and Beverage Manager

Job Role Overview

We are seeking a results-driven and guest-oriented Operations Manager – F&B to oversee and manage the complete day-to-day operations of restaurants, birthday parties, events, and beverage services. The role will be responsible for revenue generation, P&L management, budgeting, cost control, inventory management, operational excellence, and team leadership.

The ideal candidate should have strong hands-on experience managing both Front of House (FOH) and Back of House (BOH) operations, with a proven track record of achieving business targets while maintaining high standards of guest satisfaction, service quality, and operational efficiency.

Key Responsibilities

1. Daily Operations Management

• Oversee the day-to-day operations of restaurants, F&B outlets, birthday parties, events, and banquet functions.
• Ensure smooth coordination between FOH and BOH teams for efficient service delivery.
• Maintain high standards of guest service, hospitality, presentation, and operational excellence.
• Monitor service flow and resolve operational or guest-related issues promptly.
• Ensure optimum utilization of manpower, resources, and facilities.

2. Revenue & Business Performance

• Develop and execute strategies to achieve revenue and profitability targets.
• Monitor daily, weekly, and monthly sales performance and identify opportunities for revenue growth.
• Drive upselling, cross-selling, event sales, and other revenue-enhancement initiatives.
• Analyze business performance and provide actionable insights to management.
• Track key operational and financial KPIs to improve overall profitability.

3. Financial & P&L Management

• Prepare, manage, and monitor F&B budgets, forecasts, and operational expenses.
• Take ownership of departmental P&L and cost control.
• Monitor and control food cost, beverage cost, labor cost, wastage, and other operational expenses.
• Identify cost-saving opportunities without compromising guest experience or service quality.
• Ensure operations remain aligned with approved budgets and financial targets.

4. Team Leadership & People Management

• Lead, motivate, and manage the complete F&B team across FOH and BOH functions.
• Recruit, train, coach, schedule, and mentor team members.
• Establish clear performance expectations and conduct regular performance reviews.
• Develop team capabilities through structured training and on-the-job coaching.
• Foster a positive, accountable, and guest-focused workplace culture.
• Manage manpower planning and reduce employee turnover through effective engagement and retention practices.

5. Menu Planning & Product Management

• Collaborate with the Executive Chef/Kitchen Team on menu development and product offerings.
• Support menu pricing based on food cost, market trends, customer preferences, and profitability.
• Monitor menu performance and identify high-performing and low-performing items.
• Ensure consistency in food and beverage quality, presentation, and portion control.

6. Inventory & Procurement Management

• Implement and maintain effective inventory control systems for food, beverages, consumables, and operating supplies.
• Monitor stock levels, consumption, wastage, pilferage, and variances.
• Ensure proper receiving, storage, issuing, and stock rotation practices.
• Coordinate with procurement and vendors to ensure timely availability of required materials.
• Maintain strong vendor relationships while ensuring cost-effective purchasing.
• Conduct regular stock audits and take corrective action on inventory variances.

7. Quality, Safety & Compliance

• Ensure compliance with all applicable health, safety, hygiene, and food safety standards, including FSSAI requirements.
• Maintain high standards of cleanliness, sanitation, food handling, and workplace safety.
• Ensure all operational SOPs and company policies are consistently followed.
• Conduct regular quality checks and take corrective action wherever required.

8. Guest Experience & Service Excellence

• Ensure exceptional guest experience across restaurants, parties, events, and other F&B operations.
• Monitor customer feedback, complaints, and satisfaction levels.
• Resolve guest concerns professionally and ensure timely service recovery.
• Develop initiatives to improve customer satisfaction, repeat business, and brand loyalty.

Qualifications & Experience

• Minimum 4–5+ years of progressive experience in F&B/Operations Management, preferably within the hospitality, hotel, restaurant, entertainment, or high-volume service industry.
• Degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Proven experience managing both FOH and BOH operations.
• Strong understanding of P&L management, budgeting, revenue management, food & beverage cost control, and inventory management.
• Experience managing restaurants, events, parties, banquets, or high-volume F&B operations will be preferred.
• Strong business mindset with the ability to balance guest experience, operational efficiency, and profitability.

Key Skills & Competencies

• Strong P&L and financial management skills
• Revenue generation and business development
• Budgeting, forecasting, and cost control
• FOH & BOH operational management
• Team leadership and manpower planning
• Inventory and procurement management
• Food & beverage cost management
• Guest relationship and service management
• Strong problem-solving and decision-making abilities
• Knowledge of POS and restaurant management systems
• Strong communication and interpersonal skills
• Ability to work in a fast-paced, high-volume hospitality environment
• Strong analytical and business acumen
• Knowledge of FSSAI, food safety, hygiene, and compliance standards

Key Performance Expectations

The Operations Manager will be expected to deliver measurable improvements in:

• Revenue growth and achievement of business targets
• P&L performance and profitability
• Food, beverage, and labor cost control
• Inventory accuracy and reduction of wastage
• Guest satisfaction and service quality
• Team productivity, engagement, and retention
• Operational efficiency across FOH and BOH
• Compliance with company, safety, and food hygiene standards